Grilled Sweet Potato And Scallion Salad Recipes

GRILLED SWEET POTATO SALAD

Steps:

• Preheat a grill to medium heat.
• Sprinkle the potatoes with salt and pepper and toss with enough olive oil to coat. Grill the potatoes until caramelized, about 4 minutes per side. Place them on the top rack and close the grill, allowing them to finish cooking through, about 20 minutes more. Remove the potatoes from the grill and allow them to come to room temperature.
• To make the vinaigrette, whisk together the vinegar, capers, honey, mustard and olive oil in a small bowl. Season with salt and pepper. Dice the potatoes into large chunks and toss in a bowl with the scallions and walnuts. Season with salt and pepper.
• Dress the potatoes with enough vinaigrette to coat the salad. Top with the apples, chives, sesame seeds, cilantro and parsley and serve.

GRILLED SCALLION POTATO SALAD

Steps:

• Brush 1 thickly sliced onion and 1 bunch scallions with vegetable oil and season with salt. Grill over medium-high heat, covered, until tender, 2 minutes for the scallions and 10 minutes for the onion; chop. Boil 1 1/2 pounds halved small red-skinned potatoes until tender, 10 to 15 minutes; drain and let cool. Mix 1/3 cup sour cream and 3 tablespoons each buttermilk and horseradish in a bowl. Stir in the potatoes, onion and scallions. Season with salt and pepper.

SCALLION SWEET POTATOES

Steps:

• Combine 1 1/2 pounds chopped peeled sweet potatoes, 1 bunch scallions (cut into 2-inch pieces), 6 crushed garlic cloves and 1 tablespoon fresh thyme in a bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss. Place on a sheet of foil and fold up. Grill over low heat until the potatoes are tender, 20 to 25 minutes.

GRILLED SWEET POTATO SALAD

Steps:

• In a large saucepan, cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. With a sharp knife peel potatoes and cut cross-wise into 1/2 inch-thick slices.
• While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, jalapeno pepper and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil. Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter.
• Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkle with coriander.

GRILLED SWEET POTATO SALAD

Steps:

• Preheat a grill.
• In a large bowl, combine the potatoes, onions, mangos, and bell peppers. Add the oil, lime juice, cinnamon, cumin, nutmeg, salt, and cayenne, and toss well to coat evenly.
• Lay 2 large pieces of heavy aluminum foil in a stack on a work surface. Mound the sweet potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, about 30 minutes.
• (Alternately, preheat the oven to 450 degrees F. Place the potato-mango package in the middle of the oven and roast until the potatoes begin to soften, 45 to 50 minutes. Uncover and roast until tender and starting to caramelize, 15 to 20 minutes.)
• Remove from the grill and let cool slightly before unwrapping. Transfer the sweet potato mixture to a large, decorative bowl and adjust the seasoning, to taste. Sprinkle with peanuts and fresh cilantro and serve.

GRILLED POTATO SALAD WITH BACON-SCALLION VINAIGRETTE

Steps:

• Preheat a grill to medium. Put the red potatoes in a large saucepan and cover with cold water by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil, after about 10 minutes, add the sweet potatoes. Return to a boil and cook 10 more minutes. Drain the potatoes and set aside to cool.
• In a medium bowl, whisk the mayonnaise, mustard, onion powder, garlic powder, cayenne, and salt and black pepper to taste. When the potatoes are cool to the touch, gently toss them in the mayonnaise mixture to coat.
• Make the vinaigrette: Cook the bacon in a small skillet over medium heat until crisp, then set aside to cool in the skillet. Once cool, pour the bacon and drippings into a small bowl along with the olive oil. In a large bowl, whisk the vinegar and mustard. Slowly drizzle in the olive oil-bacon mixture, whisking to emulsify. Add the scallions, parsley, and salt and black pepper to taste and whisk to blend.
• Using tongs, place the potato pieces on the hot grill and cook on all sides long enough to cook through and make grill marks, 1 to 2 minutes per side. Handle the potatoes gently so they don't fall apart. Remove the potatoes from the grill and place in the bowl with the vinaigrette. Gently toss to coat completely and serve warm or cold.

GRILLED SWEET POTATO SALAD

Steps:

• Prepare medium-low charcoal grill or preheat a gas grill.
• For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
• Whisk in oil until completely blended.
• Stir in cilantro, garlic and salt.
• To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
• Using a slotted spoon, transfer the potato slices to the grill.
• Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork - about 10-15 minutes.
• Return grilled potatoes to vinaigrette.
• Add red pepper, scallions, juice, salt and pepper; toss gently and serve.

GRILLED SWEET POTATOES WITH SCALLIONS

Steps:

• Heat grill to medium. Peel sweet potatoes, and cut lengthwise into 1/2-inch-thick slices. Toss potatoes in a large bowl with oil, thyme, and cayenne pepper; season with salt and black pepper.
• Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 minutes.
• Return grilled potatoes to bowl; add butter, and break potatoes into large pieces with the side of a spoon. Toss in scallions, and serve.

GRILLED SWEET POTATOES WITH SCALLIONS

Steps:

• Toss the potatoes in the oil, thyme, and cayenne. Season with salt and pepper.
• Grill on a preheated grill set to medium heat, turning frequently.
• When they are tender, return the potatoes to the bowl. Add the butter and scallions. Toss and serve.

GRILLED SWEET-POTATO SALAD

Steps:

• Boil potatoes:
• In a large saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and rinse under cold water to cool. With a sharp knife peel potatoes and cut crosswise into 1/2-inch-thick slices.
• While potatoes are boiling, prepare grill. In a small bowl whisk together oil, salt, and cumin and brush some onto both sides of potato slices, reserving remaining cumin oil.
• Grill slices on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 1 minute on each side, and transfer with tongs to a platter. Thinly slice scallion diagonally and sprinkle over potatoes. Whisk lime juice into remaining cumin oil with salt and pepper to taste and drizzle over potatoes. Serve potato salad with lime wedges and sprinkled with coriander.