
Getting serious though, potatoes are very versatile. The can be baked, boiled, mashed, grilled, made into salads, stand as a main course, chop them up and put them in a stew, and even used as ingredients in a dessert! (One day I'll have to take on the task of a dessert course with some potatoes as the star!)

For this potato salad, I sliced the little potatoes in half and them grilled them for a few minutes to mark them. It adds a little smokey flavor to the salad as well as putting some pretty marks on the potatoes. And since I had the grill going for our chicken anyway, I though, why not!
You will need:
1 lb New Potatoes, boiled and cooled
1 stalk of Celery, chopped
1/4 cup of sliced Red Onion
1 Scallion, chopped (A nice alternative would be some chives!)
1 tbl spoon of Capers
For the sauce:
1/2 cup of Olive Oil Mayonnaise (or regular if you prefer)
1 tbl spoon Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Honey (or Agave)
Salt and Pepper to taste
Slice the potatoes in half and grill them face down on the grill for a few minutes to mark them. Set them aside to cool down again.
Stir together your sauce ingredients. In a large bowl, place all your salad ingredients. Gently toss your potato salad with the sauce. Place back in the fridge for an hour to let the flavors meld.
I didn't find that I needed to salt the salad because the salty/tangyness of the Capers was enough. Like I mentioned before, this salad is wonderful the next day. You could serve it over a green salad with tuna for a healthy meal!
Now go get to grillin'!

No comments:
Post a Comment