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Grilled Potato Salad: An Easy and Versatile Summer Side

By Katie Barreira

Potato salad is an iconic summer side dish that rounds out any picnic plate. Whether you crave buttery Yukon Golds coated with creamy mayo or delicate baby reds tossed in a light and tangy vinaigrette, there’s a potato salad for you.

But why boil water for spuds if you’re going to fire up the grill for your main dish? Keep it cool in the kitchen. Just slice potatoes into grill-friendly planks, brush with oil and set directly onto the hot grates next to your burgers, dogs or tofu pups.

Once cooked and cooled slightly, dice up those tastily charred potatoes and toss with your favorite salad fixins.’ The smoky flavor and striking grill marks add some sass to this stalwart summer side.

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Sweet and Tangy Grilled Sweet Potato Salad
8 servings

2 pounds sweet potatoes, peeled and sliced lengthwise into 1/2-inch-thick slabs
1/4 cup extra virgin olive oil, plus more for brushing
Salt and pepper
1 tablespoon, plus 1 teaspoon fresh lime juice
2 teaspoons light brown sugar
1 small shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup fresh cilantro leaves, chopped

  1. Brush potatoes on both sides with a thin layer of oil; sprinkle with salt and pepper. Grill, covered, over medium-high heat until tender, about 10 minutes, turning once halfway through cooking.
  2. Meanwhile, in a medium bowl, whisk the lime juice, brown sugar, shallot, red pepper flakes and
  3. remaining ¼ cup olive oil; season to taste with salt and pepper.
  4. Cube the grilled potatoes and toss with dressing and cilantro. Serve warm or at room temperature.

NOTE: To cut slabs, cut a small slice off one end of the potato, creating a flat surface on which to stand the potato. Stand potato on its flat end and slice lengthwise into wide, flat slabs.

TIP: Sweet potatoes cook more quickly than white potatoes. When grilling large white potatoes, like russets or Yukon Golds, cook slabs over medium heat, turning twice during cooking.

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Related posts:
  1. Panzanella, a Salad to Celebrate Summer
  2. Potatoes on the side, please
  3. Coleslaw – a Great Winter Side Dish
  4. A versatile salad for vegetarians and others
  5. Autumn Sweet Potato Soup

Reader Comments (1)

I love grilling vegetables for my salads but I never of thought of grilling potatoes, this is fantastic!

July 13, 2012 | Unregistered CommenterJulieD

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