Summertime is here, and that is the signal to bring out the grill!
Meats such as beef and chicken are fairly standard for summertime barbecue gatherings, and there are a fair number of fruits and vegetables that can also be grilled and served as side dishes and desserts.
If you want to skip the mayonnaise this Summer, why not try this grilled potato salad recipe that has a scallion vinaigrette by Mark Liberman, as seen in the June 2014 issue of Food&Wine Magazine. Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too.
PREP TIME: 15 Minutes
COOKING TIME: 20 Minutes
TOTAL TIME: 35 MIN
YIELDS 6 Servings
1 1/2 pounds fingerling potatoes
10 scallions, trimmed
1/3 cup extra-virgin olive oil, plus more for brushing
Ground black pepper
2 tablespoons rice vinegar
2 teaspoons fresh lemon juice
Piment d’Espelette (see Note)
1 small jalapeño, stemmed, seeded and thinly sliced
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.
Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.
Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.
In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d’Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d’Espelette and serve warm or at room temperature.