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The other night we made roasted potatoes and onions. I only used about half the bag, so I knew I had to come up with something for the rest. I thought a dinner of tuna salad, cole slaw and potato salad would be nice as we just love salad for dinner. This dinner feels like a picnic in the dining room and we add pickles and tomato, pickled peppers and all kinds of picnic-y food. I wanted to make the potato salad a little bit different so that it didn’t just blend in with the other mayo based salads, but complimented them and stood out. Here’s what I did.
- About 9 red potatoes
- half a red onion sliced very thin
- 1/2 cup extra virgin olive oil
- 1/2 cup white balsamic vinegar
- about 2 tablespoons dijon mustard
- about 2 tablespoons Worcestershire sauce
- a couple of big pinched dried parsley
Put the potatoes in a big pot and cover with water. Bring to a boil and cook for about 8 minutes or until a fork easily pierces the biggest potato
Drain the potatoes and allow too cool until you can handle them. Slice the potatoes into 1/2 in. thick slices
Heat a grill pan on med/high heat and when it’s hot, put your first batch of potatoes in. You don’t want to crowd these as we want nice grill marks on them, so do it in batches.
Combine the oil, vinegar, mustard, Worcestershire and parsley in a bowl and whisk till combined. Get a large bowl ready to put the grilled potatoes into.
Flip the potatoes so that you’ve got nice grill marks on each side. When the first batch is done, put it in the big bowl and pour the dressing over it. You don’t want these to dry out and you want the dressing to start to flavor the potatoes while they’re still hot.
Toss to combine.
Continue to grill your potato slices and adding them to the bowl. Toss each time so that all of them get coated.
Transfer the whole salad to a container with a lid. If you’re going to eat it that day, don’t put it in the refrigerator. This is best at room temperature or slightly warm. If you have any left over, store in the fridge in the sealed container, but when you have the left overs, heat them up a little in the microwave, or let them come up to room temperature on the counter.
I like to add salt and pepper at table because my family likes different levels of salt and they like to choose their own pepper. My husband likes white pepper on most salads, I like mixed peppercorns. Your choice. I served this with tuna salad and coleslaw
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