There is still plenty of time left in this summer. Are you looking for different types of potato salads for your barbeques. The problem with potato salads is that it is very easy to overcook the potatoes and end up with a mushy result. Potato salads need to have to texture to be good. The simple solution is to grill or bake the potatoes.
Simple but genius. Grilling the potatoes makes the potatoes very sturdy. They can then stand up to whatever dressing you create. I love the texture and the char created through this cooking method. For this Grilled Potato Salad, I actually oven baked the potatoes. I placed the potatoes directly on a baking tray and I used small fingerling type potatoes. Before the baking, I cut them into thirds and fourths. I wanted to make sure that the potatoes had plenty of surface area on the baking tray to create as much char as possible while baking.
The end result for the potatoes was perfect. I paired the potatoes with spiralized cucumbers and long slices of red onion. I love my spiralizer. Do you have one? It is such a great tool. It is not expensive at all. I have used it in a number of different ways. I think most people think of a spiralizer for substituting zucchini or squash for their pasta. I really like that when I want to eat low carb. But I like it most when I want to make salads and the like prettier. The long spirals that come out give a great look to your dishes.
- 2 pounds fingerling potatoes, cut in thirds
- Kosher salt
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon celery salt
- 1 small garlic clove, minced
- 1/4 cup olive oil, divided in half
- 1 teaspoon finely chopped fresh oregano
- 1/2 cup chopped parsley plus 1 teaspoon minced parsley
- Freshly ground pepper
- 1 English cucumber, spiralized
- 1/3 cup thinly sliced red onion
- Pre-heat your oven to 375 degrees.
- In a bowl, cover the potatoes with with oil and salt and mix well.
- Place in the oven and cook for 25 minutes or so. You want a good crisp on the potatoes. Set aside and let cool.
- Meanwhile, in a large bowl, whisk the vinegar, sugar, mustard, celery salt and garlic.
- Gradually whisk in the 1/8 cup of oil. Stir in the oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
- Toss the potatoes with the dressing and season them with salt and pepper.
- Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.
The final dish mixed with the mustard dressing.