← 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

spice Spice
by Ana Sortun
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
nigella-express Nigella Express
by Nigella Lawson
cook-with-jamie Cook with Jamie
by Jamie Oliver
lidias-italy Lidia's Italy
by Lidia Bastianich
west-coast-cooking West Coast Cooking
by Greg Atkinson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
baked-explorations Baked Explorations
by Matt Lewis
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?