Grilled Potato Salad Lipton Onion Soup Recipes

GRILLED POTATO SALAD

Steps:

• Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
• Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
• Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
• Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

GRILLED POTATO SALAD- LIPTON ONION SOUP

Steps:

• In large bowl, blend soup mix, oil, vinegar and garlic; stri in potatoes.
• Grease 30x18-inch heavy duty foil; top with potato mixture. Wrap foil loosely around mixture, sealing edges airtight with double fold. PLace on another sheet of foil; seal edges airtight with double fold in opposite direction.
• Grill, shaking package occasionally and turning package once, 40 minutes or until potatoes are tender.
• Spoon into serving bowl and toss with basil and pepper. Serve warm.
• OVEN METHOD** Preheat oven to 450*. Prepare foil packet as above. Place in large baking pan on bottom rack and bake, turning packet once, 40 minutes or until tender. Toss and serve as above.

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

GRILLED ONION POTATO SALAD

Steps:

• Heat grill.
• Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
• Place onion on grill and cook 4-5 minutes per side or until brown and tender.
• Let onion cool and then chop.
• Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
• When cool enough to handle, peeled and cut into 3/4 inch pieces.
• In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
• Whisk in mayo, salt and pepper.
• Stir in onions.
• Add potatoes to bowl, stir and then add celery.
• Stir gently.
• Cover and refrigerate for several hours before serving.