I love potato salad, but not just any kind.
There are so many different variations.
I prefer less mayo, more mustard and lemon juice ( like my mom's ),
or a vinegar based salad.
It's the tangy flavor that I go for.
I recently combined a few of Mario Batali's potato salads . . . into one.
They were different variations of the same basic recipe,
and with the ingredients used, one really can't go wrong.
Because it is not a mayonnaise based salad,
this is a GREAT potato salad to serve up anywhere.
There is a lot going on in this salad, but I love that you can taste all of the individual flavors.
I also like my potato salad to have some "crunch", and this one definitely does.
And, grilling the potatoes makes this recipe extra good.
How's it taste?
Really Good.
Would I use this recipe again?
Definitely.
This one tastes as good as we were hoping,
and will be added to my list of "recipes worth repeating".
--------------------------------------------------------------------
Grilled Potato Salad
Inspired by Mario Batali
2 pounds small potatoes (Yukon Gold or Ruby Crescent)
1/4 cup chopped fresh basil (or 2 teaspoons dried)
2 teaspoons caraway seeds
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 med. red onion thinly sliced
2 celery stalks finely chopped
2 teaspoons capers
Directions:
Bring a large pot of salted water to a boil.
Add potatoes, bring back to a boil, and cook for 6 minutes.
Drain, and let cool enough to be able to handle.
Cut the potatoes into 1/2 inch slices.
Grill for about 15 minutes, turning occasionally,
until potatoes are lightly browned and tender.
Whisk together red wine vinegar, olive oil, and Dijon mustard.
Toss together all ingredients in a large bowl, and serve warm or at room temperature.
Keep in mind that if there are certain ingredients you do not care for,
you could easily leave them out.
There are enough yummy ingredients in this dish that work well together,
so there is room to mess around.
Enjoy!
There are so many different variations.
I prefer less mayo, more mustard and lemon juice ( like my mom's ),
or a vinegar based salad.
It's the tangy flavor that I go for.
I recently combined a few of Mario Batali's potato salads . . . into one.
They were different variations of the same basic recipe,
and with the ingredients used, one really can't go wrong.
Because it is not a mayonnaise based salad,
this is a GREAT potato salad to serve up anywhere.
There is a lot going on in this salad, but I love that you can taste all of the individual flavors.
I also like my potato salad to have some "crunch", and this one definitely does.
And, grilling the potatoes makes this recipe extra good.
How's it taste?
Really Good.
Would I use this recipe again?
Definitely.
This one tastes as good as we were hoping,
and will be added to my list of "recipes worth repeating".
--------------------------------------------------------------------
Grilled Potato Salad
Inspired by Mario Batali
2 pounds small potatoes (Yukon Gold or Ruby Crescent)
1/4 cup chopped fresh basil (or 2 teaspoons dried)
2 teaspoons caraway seeds
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 med. red onion thinly sliced
2 celery stalks finely chopped
2 teaspoons capers
Directions:
Bring a large pot of salted water to a boil.
Add potatoes, bring back to a boil, and cook for 6 minutes.
Drain, and let cool enough to be able to handle.
Cut the potatoes into 1/2 inch slices.
Grill for about 15 minutes, turning occasionally,
until potatoes are lightly browned and tender.
Whisk together red wine vinegar, olive oil, and Dijon mustard.
Toss together all ingredients in a large bowl, and serve warm or at room temperature.
Keep in mind that if there are certain ingredients you do not care for,
you could easily leave them out.
There are enough yummy ingredients in this dish that work well together,
so there is room to mess around.
Enjoy!
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