Grilled Vegetarian Potato Salad Recipes

GRILLED VEGETABLE POTATO SALAD

Steps:

• Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.

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 VEGETARIAN POTATO SALAD

Steps:

• Heat grill to medium-high heat.
• Place potatoes and water in 2-qt. microwaveable casserole; cover with lid. Microwave on HIGH 8 min., rotating dish after 4 min. Meanwhile, cut thin slice off top of each garlic clove, leaving papery skin on cloves; discard tops. (Do not cut root ends.) Place garlic on sheet of foil; drizzle with 1 Tbsp. dressing. Wrap garlic in foil.
• Drain potatoes; thread onto skewers. Brush with some of the remaining dressing. Grill potatoes and garlic 10 to 15 min. or until potatoes are tender, turning potatoes frequently and brushing with remaining dressing. Remove potatoes and garlic from grill; cool.
• Remove garlic pulp from skins. (See Tip.) Mix garlic with mayo and mustard in large bowl. Add potatoes and celery to mustard mixture; mix lightly. Refrigerate several hours or until chilled.

GRILLED THREE-POTATO SALAD

Steps:

• Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

GRILLED FIRECRACKER POTATO SALAD

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.