Grilled Potato Salad
Ingredients:
3 large Alaskan Fingerling Potatoes, about 1 lb.
(You could use a Red Bee New Potato)
Bacon
¼ cup Gorgonzola Cheese
1 piece Green Onions-chopped
Diced Celery-Optional
Preparation:
- Quarter Potatoes
- Blanch in boiling water
- Cook until firm and cool. Keep skin on potatoes
- Season with salt and fresh ground pepper
- Toss with a touch of oil
- Put on heated grill and finish cooking. Potatoes will get grill marks.
- Let cool
- Cook bacon and save fat for dressing
Bacon Dijon Vinaigrette
Ingredients:
2 TBS. Dijon Mustard
2 TBS. White Wine Vinegar
1-1/2 tsp. Brown Sugar
2 TBS. Rendered Bacon Oil/Fat
2 TBS. Canola Oil
Salt and fresh ground pepper to taste
Preparation:
- Mix Ingredients and toss into salad
- Taste and season with salt and pepper
Grilled Summer Succotash “Relish”
Ingredients:
2 cups Corn
1 cup Zucchini
1 cup Yellow Squash
½ cup Red Bell Pepper, finely chopped
½ cup Red Onion, finely chopped
1 cup Green Beans, blanched and cut in pieces
Black Beans, cooked (Optional)
Avocadoes, (Optional)
Preparation:
- On a pre-heated medium grill, place corn on the cob and roast. Turn until golden and little charring
- Wash zucchini and yellow squash. Cut in quarters, lengthwise and toss in vinaigrette
- Coat and place on grill and mark. Cook until firm but cooked through
- Set aside to cool.
- When cool, cut in ½” pieces
- Blanch green beans in boiling salted water
- When water resumes boiling, feel green bean. Want beans to be firm but cooked.
- Place in ice water to cool
- Remove and into ½-1 inch pieces
- In bowl, place grilled corn, zucchini, green beans, red bell peppers and red onions.
- Toss with cilantro vinaigrette and taste
- Season with salt and ground pepper
- Mix in black beans.
- Sprinkle with avocadoes and serve with lime wedge on side
- Serve as a side or relish for protein or as a nice vegetable dish
Cilantro Vinaigrette
Ingredients:
1 cup Cilantro, Chopped
2 TBS Dijon Mustard
½ cup White Wine Vinegar
½ cup Lime Juice
2 tsp. Lime Zest
2 cups Olive Oil
Salt and Pepper to taste
Preparation:
- Mix ingredients for dressing and toss in salad
- Taste and season with salt and pepper
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