I didn't think it was so nice at first, when we had to put the thing together ourselves. It was a 2 person job, and quite a challenge with the vague directions, but after an hour or two we had something that resembled a grill. That was last Sunday, and now this Sunday I'm happy to report we've already used the grill five times! We made kabobs with grilled potato salad, Asian Pork and Mushroom burgers (which I highly recommend), pattypan squash, award wining brauts, and round zucchini filled with turkey. It has been a good food week here at our house, that's for sure. I love the grill already, and Joe and I both are interested in cooking on it. I have numerous ideas for recipes I'd like to try on it, and I think I'll this is an investment that will be gracing the pages of this blog many times in the upcoming months.
I knew Bobby Flay was my go-to guy for a side dish from the grill, and this grilled potato salad was just the type of recipe I was looking for. The dressing on this salad was what made it great, and I thought grilling the potatoes was a fun way to make the dish summery. I should have boiled the potatoes a bit longer than I did, but I was afraid they would fall apart if I let them cook too much. We're going to have friends over to enjoy the grill in the next couple weeks, and I think this will make a great side dish for a simple get together.
French Style Grilled Potato Salad
by Bobby Flay on Boy Meets Grill
2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish
Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.
Heat the grill to medium.
Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon and capers and stir to combine.
Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.