Tuesday, April 5, 2011

Grilled Potato Salad

I'm pretty sure this is now the third week of "grill week" so maybe I just should have called it "grill month."  Regardless I have an oh-so-fabulous recipe to share today!  I am not a "salad" kind of person.  I don't typically care for macaroni salad, pasta salad, chicken salad, tuna salad-you get the picture.  When I was pregnant I somehow became obsessed with creating the perfect chicken salad recipe and since that time I've decided to give these type of salads another chance.  There are 2 reasons I don't like THOSE kinds of salads-mayo and celery.  I am ok with mayo occasionally but I detest Miracle Whip.  And you never can tell what someone is going to put in a creamy salad.  Therefore I avoid them.  I also do not particularly like celery.  I'll eat it but it isn't my favorite.  I feel like celery is everywhere!!  So needless to say this perfect potato salad has neither.

Grilled Potato Salad

6 medium Yukon gold potatoes
1 T olive oil
1/3 cup white balsamic vinegar
1/3 cup olive oil
1 T snipped fresh sage
1 T Dijon-style mustard
1 tsp pure maple syrup
1 clove garlic; minced
1/4 tsp salt
1/8 tsp black pepper
2 cups fresh baby spinach
4 slices bacon, crumbled
2 hard-boiled eggs, coarsely chopped
1/4 finely chopped red onion

As is the case often I made a few changes to the recipe.  I just realized while typing this that I totally forgot to add the vinegar in the dressing!!  Oops!

Ok, scrub your potatoes and chop them into 1-inch cubes.  The original said to leave them whole and grill them for an hour but who has an hour to grill?  I pre-chopped mine and cut the grill time by half.  Toss the cubed potato in the olive oil and grill for about 30 minutes.

While the potatoes are grilling  prepared the dressing and the mix-ins!  For the dressing simply mix the vinegar, olive oil, sage, mustard, maple syrup, garlic, salt and pepper.  I keep a mason jar with a lid so that whenever I need to mix a dressing like this I have something on hand.  Chop your eggs, bacon and onion and add it to the spinach.  Once your potatoes are finished cooking mix the "salad" mixture, the potatoes and the dressing.  Voila!  The perfect potato salad!  This was seriously yummy!!  It is really hearty and light at the same time.  Plus you don't have to really worry about is spoiling if you take it to a picnic.  The color of the red onion, bacon, eggs and spinach popped, making it a beautiful dish too!


Amanda said...

think im gonna try this!

Laura said...

I hope you love it as much as we did! This is def going to be a repeat at our house!!

Miz Helen said...

Hi Laura,
Your potato salad looks awesome. I would like to invite you to my Full Plate Thursday. Thank you for sharing and have a great day!

Rachel L Riley said...

Haha, I just copied a lot of your recipes to put in my cookbook :) I am excited to try this salad!

Are there any blogs that you follow who share yummy recipes?

Miz Helen said...

Hi Laura,
I am so excited to see that you brought your wonderful Potato Salad for us to enjoy at Full Plate Thursday. Thank you so much for coming and hope to see you next week!

shopannies said...

grilled potatoes I am loving the thought of how that would taste yummy

Jill said...

This looks delicious! I'm not a big fan of mayo, so this looks like a good alternative to try! I would never have thought to add maple syrup though!!

Just stopped by from a Tuesday blog hop. I’m following you now and hope you’ll stop by my blog sometime too! Have a lovely week.
Jill @ Creating my way to Success

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