Grilled Potato Salad with Shallots, Fresh Basil and Lemon
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by Karista Bennett, Food Editor
[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text][dropcap]S[/dropcap]ummer just isn’t summer without potato salad. I adore all kinds of potato salad. Actually, if it’s a salad that has a potato in it, I will most likely love it.
Visions of potato salad are cemented in my childhood memories, especially my Aunt Ellen’s potato salad. A light and flavorful French style potato salad that always had me returning to the food table for seconds. Light and slightly sweet and earthy, if Aunt Ellen was bringing a dish to share, or we were dining with her family, I knew her potato salad would make an appearance. Maybe it was my Aunt’s warm and sweet smile that made that potato salad so special. She had a way of making me feel wanted and loved. Her eyes bright with laughter and acceptance; a little knowing smile when I returned with an empty plate.
Another favorite is the potato salad my friend used to make when we all lived in Seattle. Hands down, one of my absolute favorite versions of a traditional potato salad. Creamy, perfectly cooked potatoes with celery, onions, mayonnaise, mustard and boiled eggs. Heavenly. I’m sure there was something else in that salad but darn if I can replicate it.
Linda would make a huge bowl of the salad when her family came to visit or when we were over for a barbecue. Sometimes she would make her potato salad just because it was summer. Guess who was the recipient of a bowl of that potato salad? Completely delighted, my two gals would squeal with happiness the minute they knew that Ms. Linda’s potato salad was in the kitchen. It didn’t last long and it was requested at every meal until it was gone.
Potato salad can be found in many versions, each telling a story of history, ancestry and of course loads of food love. Comforting and complemented with flavors of the season, potato salad can make any summer table come alive.
I especially love a grilled potato salad. Grilled baby red potatoes combined with fresh basil, Italian parsley, scallions, shallots and fresh lemon all deliciously wrapped in a light vinaigrette. Surprisingly, my family loved this version. I thought for certain I’d have a little food fight on my hands for not serving my Aunt’s or Ms. Linda’s potato salad. However, I’ve tried making Ms. Linda’s potato salad in the past – my girls wrinkled their noses and told me it just didn’t taste the same. Nothing like honest children to keep one humble.
Outdoor meals, warm summer breezes and potato salad. Summer is in full swing and couldn’t be more delicious!
- 1 1/2 – 2 lbs baby red potatoes, washed
- 4 scallions, thinly sliced
- 1 medium shallot, halved and thinly sliced
- 1 handful fresh basil, chiffonade (julienned)
- 1-2 tablespoons chopped fresh Italian parsley
- 1 lemon, halved
- 1/3 cup extra virgin olive oil, plus a tablespoon or two
- 2 tablespoons sherry vinegar
- Salt and Pepper to taste
- Heat a large pot with water and bring the water to a gentle boil. Add the baby red potatoes and par cook for about 10 minutes. Drain and then toss the potatoes with a little olive oil, salt and pepper.
- Pre-heat the grill to 400F. Whisk together the olive oil and sherry vinegar. Set aside.
- When the grill is ready, set the potatoes directly onto the grill and cook for about 4-5 minutes, or until the potatoes are nicely charred. Once the potatoes are done, let them cool and then half or quarter each potato. You want bite sized pieces.
- Add the potatoes to a large bowl and gently toss with the olive oil and sherry vinaigrette. Then combine with the scallions, shallots, fresh basil, Italian parsley and a squeeze of fresh lemon juice. Season to taste with salt and pepper.
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