← Back to Search Results
grilling
Grilled Spicy New Potato Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Served hot, this dish is like grilled hash browns; served cold, it’s a flavorful and unusual potato salad. The deep flavor of well-browned potatoes is the star here, so make sure you leave them on the grill long enough to get well seared. You can use any small potatoes you want—Yukon Golds are excellent—and if you don’t have mustard seeds, don’t let that stop you, just substitute a couple of tablespoons of prepared mustard.

Yield: Serves 4

Ingredients

  • 16 new potatoes about the size of golf balls
  • ¼ cup olive oil
  • Salt and freshly cracked black pepper to taste
  • 1/3 cup extra virgin olive oil
  • ¼ cup mustard seeds, toasted if you want
  • ¼ cup roughly chopped fresh parsley
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice (about ½ lemon)
  • 6 to 16 dashes Tabasco sauce, depending on your taste for heat

Directions

1. In a large saucepan, bring 2 quarts of salted water to a rapid boil over high heat. Toss in your potatoes and cook for about 15 minutes, or until the potatoes can be pierced with a fork but still offer considerable resistance—you want them to be firm but not crunchy. Drain, run under cold water, and drain again.

2. Halve the potatoes and thread them onto skewers, with the cut sides all facing the same way. Rub them lightly with the olive oil, sprinkle with salt and pepper to taste, and place them on the grill over a medium-hot fire. Cook for 3 to 5 minutes, or they are until golden brown.

3. Slide the potatoes off the skewers into a medium bowl and add all the remaining ingredients. Season to taste and toss well. This dish can be served warm or cold; it will keep, covered and refrigerated, for 3 to 4 days.


© 1997 Christopher Schlesinger and John Willoughby
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

674kcal (34%)
78mg (8%)
54mg (89%)
17mcg RAE (1%)
2408mg
139mg
12g
6g
10g
84g
0mg (0%)
333mg (14%)
5g (23%)
35g (53%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
flavor Flavor
by Rocco DiSpirito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?