As you can imagine, it’s been a summer of, shall we say, light grill use. We have used our adorable indigo Weber exactly three times this year: pre-surgery Vietnamese pork riblets (didn’t love them), July 4th hotdogs (I watched them grill while loudly slurping soup through closed teeth) and post-liquid diet – FINALLY – the potatoes and scallions for this excellent and very summery “salad.” It was worth the wait.
It’s perhaps generous to call this a salad, as it is just grilled potatoes and scallions with dressing poured over them. But whatever it is, it’s really delicious to eat. In my mind, there’s pretty much nothing that can’t benefit from the smoky flavor of a molten-hot hardwood charcoal, and these potatoes are no exception. Technically, you can also cook these guys on a grill pan to get the signature grill marks that make every piece of food that much more appetizing, but you’d really be missing out on some excellent flavor if you have access to a grill.
One of my favorite parts of this recipe is that it can be easily put together outside. Maybe you have a more friendly outdoor set-up, but our terrace (home to the aforementioned grill, a sectional/seating area and a dining table) is adjacent to the top floor of our apartment, up a narrow winding staircase from the kitchen. So while the grilling part of the meal is interactive, a lot of times the other parts of the meal have me stuck in the kitchen with no access to friends! This salad is something with very few ingredients that can all fit on a tray and join the party outside, and you can easily make the dish right there.
I paired this salad with a very sophisticated bun-less, condiment-less hot dog (one of these days I’ll be able to open my mouth wide enough to eat a hot dog the traditional way!) but it would be a fantastic summer side for just about anything you’re grilling- steak, barbecued chicken, you name it. You can eat it hot or at room temperature, making it the perfect party food for your next outdoor soiree. Or, you can eat it cold out of the fridge the next day like I did- either way, it’s a keeper.
Ingredients
- 1 1/2 pounds fingerling potatoes
- Kosher salt
- 10 scallions, trimmed
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Ground black pepper
- 2 tablespoons rice vinegar
- 2 teaspoons fresh lemon juice
- Piment d’Espelette
- 1 small jalapeño, stemmed, seeded and thinly sliced
Instructions
- In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.
- Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.
- Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.
- In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.
Notes
https://www.thekitchenchronicles.com/2017/08/07/grilled-potato-salad-with-scallion-vinaigrette/
August 8, 2017 at 9:11 am
This weekend we are having a family gathering from far and near. I am making my first time ever pulled pork. This recipe sounds like a perfect accompaniment to our party. Can’t wait to try it.