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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled-Potato Salad

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled-Potato Salad Empty Grilled-Potato Salad

    Post by Lobo Thu 14 Jan 2016, 11:43 pm

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    Grilled-Potato Salad
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6
    New potatoes are small, young and usually round, and have thin skins and a waxy, firm texture. They have a short shelf life when compared to mature potatoes and are available in markets only in spring. Tossing the potatoes with the dressing while they are still warmhelps them absorb the flavors. For a more colorful salad, use a mixture of red, white and blue potatoes.






    • 92

    Ingredients:


    • 2 lb. red or white new potatoes
    • Vegetable oil for brushing
    • 5 lean bacon slices



    For the mustard vinaigrette:


    • 1/4 cup olive oil
    • 1/4 cup white wine vinegar or red wine vinegar
    • 2 tsp. Dijon mustard
    • 2 Tbs. chopped dill pickle
    • Salt and freshly ground pepper, to taste

    • 1 cup chopped red bell pepper
    • 1 small red onion, thinly sliced
    • 1/3 cup chopped fresh flat-leaf parsley (optional)

    Directions:

    Bring a saucepan three-fourths full of water to a boil over high heat. Add the potatoes and cook just until they can be pierced with a knife but are not completely tender, 5 to 7 minutes. Do not overcook. Drain and pat dry. Brush the potatoes with vegetable oil.

    Prepare a charcoal or gas grill for direct grilling over medium-high heat.

    Place the bacon in a cast-iron fry pan over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook the bacon until crisp, 8 to 10 minutes. Transfer to paper towels to drain.

    Oil the grill rack. Grill the potatoes over the hottest part of a charcoal fire or directly over the heat elements of a gas grill, turning once or twice, until tender when pierced with the tip of a knife, 15 to 20 minutes total, depending on the size of the potatoes.

    Transfer the potatoes to a cutting board, let cool just until they can be handled, and then slice or cut into chunks, discarding any loose skin.

    To make the mustard vinaigrette, in a small bowl, whisk together the olive oil, vinegar, mustard, pickle, salt and pepper.

    In a large serving bowl, toss the warm potatoes, bell pepper and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to30 minutes to blend the flavors. Crumble the bacon and mix it into the salad. Garnish with the parsley. Serve at room temperature. Serves 6.

    Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).
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