Serious Eats: Recipes

Grilling: New Potato Salad

"It's a far cry from the standard potato salad."

[Photographs: Joshua Bousel ]

20100415-grilling-potatoes.jpgIn the endless world of barbecue sides, the standard potato salad ranks pretty low on my list. Over and over I seem to get a mayo-drenched mush of blandness. Equal part bad experience and love for the potato have brought me through a journey of potato salad variations that do no suck.

From the German to the sweet, there's a lot to love here, and one that stands out among the pack is this recipe for a new potato salad.

It's probably no coincidence that I rant and rave about salad that uses both a half-pound of bacon and the rendered fat it leaves behind to coat sweet onions before they're grilled. That along with grill-crisped potatoes, spring onions, thyme, parsley, and a sherry vinaigrette come together into a salad the rocks a medley of flavors in every bite. Tangy, meaty, fresh, crunchy, creamy—it's a far cry from the standard potato salad and one that can proudly take the plate next to smoked meats.

New Potato Salad

Adapted from Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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