grillfella
is one Smokin' Farker
- Joined
- Feb 13, 2007
Anyone got a kickass potato salad recipe they are willing to share:-D
THE BBQ BRETHREN FORUMS
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!
potato salad
- Thread starter grillfella
- Start date
Cabntmkr1
is One Chatty Farker
- Joined
- Aug 19, 2007
- Location
- Wichita, Ks.
Try this one...:grin:
[FONT=Verdana, Arial, Helvetica, sans-serif]smoky potato salad [/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
1 1/2 pounds small red potatoes
1 tablespoon salt
6 slices bacon
4 tablespoons vegetable oil
5 scallions
2 tablespoons cider vinegar
coarse black pepper to taste
In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.)
Prepare grill.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Can be prepared in 45 minutes or less.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]
1 1/2 pounds small red potatoes
1 tablespoon salt
6 slices bacon
4 tablespoons vegetable oil
5 scallions
2 tablespoons cider vinegar
coarse black pepper to taste
In a 3-quart saucepan combine potatoes with cold water to cover by 2 inches and bring to a boil. Add salt and simmer, covered, until potatoes are just tender, 10 to 15 minutes. In a colander drain potatoes and cool. (Potatoes may be boiled 2 days ahead and chilled, covered.)
Prepare grill.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]In a skillet cook bacon over moderate heat until crisp. Transfer bacon to paper towels to drain and reserve 1 tablespoon drippings. Break bacon into large bits.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Halve potatoes and toss gently with 1 tablespoon oil to coat well. Arrange potatoes, cut sides down, on an oiled rack set 5 to 6 inches over glowing coals and grill until golden, 4 to 5 minutes. (Alternatively, potatoes may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.)[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Cut scallions crosswise into 1 1/2-inch pieces and quarter pieces lengthwise.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]In a large bowl toss potatoes with reserved drippings, bacon, remaining 3 tablespoons oil, vinegar, scallions, pepper, and salt to taste. Serve potato salad at room temperature.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Can be prepared in 45 minutes or less.[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif]Serves 4.
[/FONT]
[FONT=Verdana, Arial, Helvetica, sans-serif][/FONT]
