Best 4 Grilled Scallion Potato Salad Recipes
Grilled scallion potato salad is a delightful summer dish bursting with flavor and textures. Whether you're firing up the grill for a backyard barbecue or seeking a refreshing side dish for your next potluck, this recipe will surely be a hit. The combination of grilled scallions, tender potatoes, tangy dressing, and a hint of smokiness creates a symphony of flavors that will tantalize your taste buds. So, get ready to embark on a culinary adventure as we explore the art of making grilled scallion potato salad.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
- In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
- Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
- Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.
GRILLED SWEET POTATO AND SCALLION SALAD
Adapted from Bobby Flay's recipe on Boy Meets Grill-the Smoked Bbq Ribs episode. A great mix of flavors! You will enjoy this! Cook time does not include time to precook the sweet potatoes.
Provided by Sharon123
Categories Yam/Sweet Potato
Time 22m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill to high. Brush potatoes and scallions with olive oil and place on grill. Grill potatoes for 3 to 4 minutes on each side, or till just tender. Grill scallions until softened and you can see the grill marks. Remove scallions from the grill and cut into thin slices.
- In a large bowl, whisk together 1/2 cup olive oil, Dijon mustard, apple and balsamic vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated.
- Move to a platter and serve. Enjoy!
GRILLED SWEET POTATO AND SCALLION SALAD
Steps:
- Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices.
- In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve.
GRILLED SCALLION POTATO SALAD
Potato salad often has a bit of raw onion in it to add a crisp sharp bite to the dish, but in this recipe onions and scallions are grilled. Grilling them replaces some of their intensity with a sweet-smoky char that pairs nicely with the red skinned potatoes.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.
Tips:
- Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet potatoes, when grilled.
- Grill the potatoes until they are slightly charred: This will give them a smoky flavor.
- Slice the potatoes thinly: This will help them cook evenly.
- Use a flavorful marinade: A mixture of olive oil, herbs, and spices will help the potatoes absorb flavor.
- Grill the scallions until they are slightly wilted: This will bring out their sweetness.
- Add the scallions to the potatoes after they have cooled slightly: This will prevent them from wilting too much.
- Use a light dressing: A simple vinaigrette or a mixture of mayonnaise and yogurt will help to bind the salad together without weighing it down.
Conclusion:
Grilled scallion potato salad is a delicious and versatile side dish that can be served at any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your potato salad creamy or tangy, smoky or mild, there is a recipe in this article that will suit your needs. So fire up the grill and start cooking!
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