As a lover of dinner and meats, I really have come to appreciate veggies and salads. A side dish is so important to completing a meal and this Grilled Potato Cucumber Salad is so satisfying.
What I love about this dish is it is so simple and really highlights each ingredient. The recipe begins with grilling the potatoes on an outdoor grill. They are simply prepared with olive oil and salt and pepper. Be sure to cut them in half before grilling so you can get the char on all sides.
Next, the cucumbers are cut using a spiralizer which keeps there texture and adds textural contrast in this recipe. The red onion adds both sweetness and a little bit of bitterness. The bitterness is moderated with the dressing. The dressing actually adds more sweetness to the onions. The dressing is simple with a mustard based.
As I write this post, I am watching TV with my wife. We are switching between THE BACHELORETTE and the announcement of the new Supreme Court justice. Now that is an extreme juxtaposition.
Back to the salad. I really work hard to create interesting salads. A couple of examples of some neat salads are my recent BRUSSELS SPROUTS RADICCHIO AGRODOLCE VINAIGRETTE and a BLACK BEAN AND CORN SALAD. Each of these salads represents great ingredients, different textures and good colors.
The cucumbers being spiralized.
The cut and grilled potatoes.
The Grilled Potato Cucumber Salad plated.
Grilled Potato Cucumber Salad
- 3 Lbs Potatoes cut in half
- 1 Whole English Cucumber spiralized
- 1/4 Whole Red Onion sliced
- 1 Tbsp Olive Oil
- 2 Tsp Salt
- 2 Tsp Lemon Pepper
- 2 Tbsp Red Wine Vinegar
- 1 Tsp Dijon Mustard
- 1 Tsp Celery Salt
- 1 Clove Garlic minced
- 1/4 Cup Olive Oil
- 1 Tsp Lemon Pepper
To make the dressing, combine all the ingredients from the red wine vinegar on down. Mix well. Set aside.
Take the cut potatoes and drizzle with one tbsp olive oil, salt and pepper. Place on an outside grill and cook for about 15 minutes until potatoes soften.
Meanwhile, spiralize the cucumbers and slice the onions. Combine the cucumbers and onions with the potatoes. Dress with the dressing 30 minutes before serving.