By Chef Mick Brown
Potato Salad seems to be a staple on the Menus of many cultures, from all across America, to Asia and throughout Europe. It is great paired with Grilled Foods like German Sausages, as a side dish with Korean BBQ and of course with American Barbecued Chicken and Ribs. Though Potatoes are not considered the most nutritious vegetables, they are known to be be much healthier served skin-on. Another advantage to Grilling vs. Boiling is they tend to retain more nutrients.
I first thought of doing Grilled Potato Salad while in the process of experimenting with Grilled Potato “Fries”. Having a few extra disks of crispy, perfectly grilled potatoes, I diced them and shared them with a restaurant neighbor who added a delicious dressing and fresh Herbs. Adding natural Wood Smoke takes this Grilled Salad to a new even more delicious dimension. I recently served the dish at a Birthday Catering in the park for a very special 1 Year Old and 130 of her closest Family and Friends. We caught some of it on video.
GRILLED POTATO SALAD
Ingredients (for 6 Servings)
4-6 Medium to Large Red Potatoes
1/2 Green, Red and Yellow Bell Peppers (or any combination of 2)
1 Large Red or White Onion
1 Cup Italian, Greek, or Green Goddess Dressing (or Your Favorite Oil/Vinegar based Dressing)
1/2 Cup Chopped Fresh Parsley
1/4 Cup BBQ Rub ( see simple Home Rub Recipes)
Salt/Pepper to Taste
2-4 Tbsp Mayo and Mustard to Taste (optional)
Directions
1. Get your Gas or Charcoal Grill Smoking before you start Grilling. See: SMOKING USING WOOD CHIPS AND CHUNKS.
2. Wash and Slice Potatoes 1”-1 1/2 inches thick, lengthwise leaving skin on (may remove any blemishes).
3. Marinate Potatoes evenly in wet mixture of 1/2 Cup Dressing, 1/4 Cup Parsley and BBQ Dry Rub (click for Recipe). May reserve 1 Tbsp Parsley for Garish and a sprig to decorate on the side.
4. Grill Potatoes on Medium parts of Grill, flipping after 10 Minutes, checking if some pieces are cooking faster than others. Keep Smoke going on throughout.
5. Slice Onion 1” inch Thick. Cut Peppers lengthwise in Half, seed and soak all in Leftover Marinade from Potatoes.
6. Grill Peppers and Onions up to 10 Minutes per side, or until tender.
7. Once all veggies are cool enough to handle. chop into 1”- 1 1/2” inch Dice. Toss in bowl with up to 1/2 Cup Dressing, Mayo and Mustard to taste. Add more Rub and Salt/Pepper to taste.
6. For serving, sprinkle plated Potato Salad with more Parsley and BBQ Rub. May add a sprig of Parsley on side for decoration. Enjoy.
SEE YOUTUBE VIDEO- BBQ RESCUES! Smoky Grilled Potato Salad
PHOTOS (Video Stills)
Chef Mick Brown is a Food Blogger/Purveyor based in Los Angeles, with over 30 years BBQ and Grilling experience. Aside from Catering, his passions are creating Easy Grilling Recipes and searching for the World’s Best Flavors. General Manager of Tastee BQ Grilling Co. and the new California Gold BBQ Rubs. He is also author of web serial blog “The Adventures of Tastee BQ.” and BBQ Catering Confidential. He recently appeared on the Food Network for “Grill or Be Grilled” a special BBQ Edition of Cutthroat Kitchen where he won the Champion Title of Grill Master. Episode is available on iTunes. Email- Mick@BBQRescues.com
LINKS
BBQ RESCUES! website http://bbqrescues.com/
BBQ RESCUES! TV https://www.youtube.com/channel/UC4q6YWRcMgdsH_Lnw5XgqZA
BBQ RESCUES! Podcasts on iTunes https://itunes.apple.com/al/podcast/bbq-rescues!/id1030435189?mt=2
BBQ RESCUES! on Blog Talk Radio- http://www.blogtalkradio.com/bbqrescues
Video: BBQ RESCUES! TV with Chef Mick Brown Smoky Grilled Potato Salad- https://youtu.be/_bHYcG9flYE