Posted by: scootrah | October 6, 2014

Grilled Butterball Potato Salad

I was at our local Farmer’s Market yesterday and found these tiny little potatoes they were advertising as “Butterball Potatoes” – I’d never seen or heard of them before, but thought they were great and immediately knew I had to create something with them. What’s not to love about the different colors and their tiny size, the biggest not bigger than a walnut!

butterball potatoes

Once I got home I couldn’t get past the idea of making anything but potato salad with them. These weren’t right for a traditional “picnic potato salad” with mayo and hard boiled eggs – they needed a different approach. I had the end of my cherry tomatoes left to pick and some fresh parsley in the garden, so that was going to be my foundation. Add a vinaigrette, bacon and some parmesan cheese…dinner is almost ready!

So start by washing the potatoes, pricking them with a fork, then microwave them for about 3 minutes in a covered dish with a couple tablespoons of water. Then drain the potatoes and toss them with a tablespoon of olive oil on a sheet of aluminum foil…

IMG_7628

…now fold into a packet, seal the edges and put on a medium hot grill for 20-25 minutes (you can put in a 350° oven).

grilled potatoes

Turn half way through the cooking time, and remove the potatoes when they are fork tender…

…while the potatoes are on the grill, cook three slices thick-cut bacon until crisp, then drain and crumble…

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…now chop some flat leaf parsley – a half cup chopped is great, but add more if you like!

Cut two cups cherry tomatoes in half (for a fast way to do it, click here to see my easy tip)…

…slice two green onions, both the white and green parts.

Now make your vinaigrette – Whisk together 2 tablespoons balsamic vinegar, one minced clove of garlic, a teaspoon of salt, half a teaspoon pepper and 2 teaspoons dijon mustard. Continue to whisk while you drizzle in 4 tablespoons olive oil and dressing emulsifies.

Pour the warm potatoes into a large bowl and toss with your vinaigrette. Now add the tomatoes, bacon parsley and toss it all together. Sprinkle 2 tablespoons grated parmesan cheese on top and you’re ready to eat! I served this with some roast chicken, but it’s versatile enough that I’d serve it with pork chops, burgers, or a pork roast. What will YOU serve it with?

grilled butterball potato salad

Grilled Butterball Potato Salad

  • 1 lb butterball potatoes
  • 2 cups sliced cherry tomatoes
  • 3 slices thick-cut bacon – cooke crisp and crumbled
  • 2 green onions sliced – both white and green parts (you could use some red onion instead)
  • 1/2 cup chopped flat leaf parsley
  • 2 Tblsp grated parmesan cheese

Vinaigrette

  • 2 Tblsp balsamic vinegar
  • 4 Tblsp olive oil
  • 1 tsp salt
  • 1/2 ground black pepper
  • 2 tsp dijon mustard

 

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