Grilled Potato Salad

On page 84 of Bobby Flay’s Boy Gets Grill you will find a side dish that has the power to stand alone - its Grilled Potato Salad with Scallions and Blue Cheese Vinaigrette. This turned out to be terrific. I first partially cooked about a dozen new red potatoes after cutting them in halves and thirds. In a plastic bowl I stirred together red wine vinegar, finely chopped shallots, Dijon mustard, honey, olive oil and about half a cup of crumbled Blue Cheese. I say about a half a cup. I don’t know for sure, because I don’t really measure anything – I just go with what seems right and I add more of things I know I like (more honey in this case). I smashed some of the larger Blue Cheese chucks against the side of the bowl to get it a little smoother.

I have a grill skillet that has small holes all across the bottom and sides - you saw it in a photo a few blogs back. This allows the contents to get some direct heat, but keeps smaller items from getting away like they would if placed right on the grill grates. I tossed the red potatoes, un-peeled, into the hole-covered grill skillet and let them finish cooking and browning. I flipped the potatoes in the skillet a time or two to get all sides some direct heat, but none got away.

Once the potatoes were done on the inside and a little crispy on the outside, I put them all in the bowl and poured on the Blue Cheese – Olive Oil – Honey Mustard – Red Wine sauce and mixed it all up – topped with chopped scallions. It was definitely not your standard Mayo or Mustard saturated Potato Salad – it was much better.

Like I said, a grilled potato salad that stands alone with any meal!

Paul