Imen Dridi Michael Symon’s Grilled Potato Salad, with baby potatoes, olive oil, mayo, lemon juice, thyme, mustard, salt, pepper, green onions, dill, and capers, is a quick delight. Ready in 25 minutes, it serves 4 with a burst of savory, grilled goodness.
More Michael Symon Recipe:
💗 Why You’ll Love This Grilled Potato Salad Recipe:
- Bold Flavors: Michael Symon’s grilled potato salad offers a burst of bold and unique flavors.
- Grilled Goodness: The grilling adds a smoky touch, enhancing the overall taste.
- Fresh Ingredients: Enjoy the goodness of fresh, high-quality ingredients.
- Memorable: Leaves a lasting impression with its distinct and memorable taste.
❓ What Is Michael Symon Grilled Potato Salad Recipe?
Michael Symon Grilled Potato Salad,To make this dish, you cook baby potatoes and then add olive oil, mayo, lemon juice, thyme, mustard, salt, and pepper. The capers, dill, and green onions make it look fancy. Chef Symon’s tasty dish, boiled and fried for a great texture.
🥔 Michael Symon Grilled Potato Salad Ingredients
- 2 lb baby potatoes
- 3 tablespoons extra virgin olive oil (more for brushing, see note 1)
- ¼ cup mayonnaise (vegan if needed)
- 2 to 3 tablespoons lemon juice, divided
- 2 tablespoons fresh thyme leaves, divided
- 1 tablespoon whole grain mustard
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 green onions, thinly sliced
- 1 to 2 tablespoons chopped fresh dill
- 1 tablespoon chopped capers
🥘 How To Make Michael Symon Grilled Potato Salad
- Boil potatoes until fork-tender, around 12 minutes. Avoid overcooking for grilling later.
- Cut in half and transfer to a bowl.
- Preheat grill over medium-high heat, lightly brush with oil.
- Whisk olive oil, mayonnaise, 2 tbsp lemon juice, 1 tbsp fresh thyme, grainy mustard, salt, and pepper in a bowl.
- Drizzle half the dressing on potatoes, toss to coat. Grill until golden and crisp (5-10 mins).
- Return potatoes to the bowl, add the remaining dressing. Toss to coat.
- Adjust with 1 tbsp lemon juice if needed.
- Mix in 1 tbsp thyme, green onions, fresh dill, and capers. Stir gently to combine.
💭 Recipe Tips
- Potato Selection: Opt for baby potatoes for a tender and bite-sized texture in your salad.
- Prep Efficiency: To save time, start boiling the potatoes while you preheat the grill.
- Grilling Surface: Ensure the grill is well-preheated before adding the potatoes for that perfect golden crispiness.
- Oil Brushing: Brush the grill with extra virgin olive oil for a delightful smoky flavor and to prevent sticking.
🍔 What To Serve With Grilled Potato Salad?
Grilled potato salad goes well with grilled chicken, BBQ ribs, steak, or seafood, it’s also tasty with classic burgers or veggie kabobs.
🎚 How To Store Leftovers Grilled Potato Salad?
- In the fridge: Store Leftovers Grilled Potato Salad in an airtight container for up to 3 days to maintain freshness.
- In the freezer: Not recommended for freezing Leftovers Grilled Potato Salad due to texture changes.
🥵 How To Reheat Leftovers Grilled Potato Salad?
- In the oven: Leftover grilled potato salad should be kept at 350°F for 15 to 20 minutes.
- In the microwave: Leftovers Grilled Potato Salad should be heated for 30 seconds, turning occasionally.
FAQ’S
How Do I Prevent The Potatoes From Overcooking During Boiling?
To prevent overcooking, check the potatoes for fork tenderness around the 10-12 minute mark. Avoid boiling them until too soft, as they will be grilled later.
How Can I Ensure The Grilled Potatoes Are Golden And Crisp?
Grill the potatoes for 5-10 minutes on medium-high heat, turning occasionally, until they achieve a golden color and crisp edges.
Can I Use Dried Thyme Instead Of Fresh Thyme In The Dressing?
Yes, dried thyme can be used as a substitute for fresh thyme in the dressing adjust the quantity, as dried herbs are more potent.
Can I Use A Different Type Of Onion Instead Of Green Onions?
You can use red or white onions as alternatives to green onions in the Grilled Potato Salad for a slightly different flavor profile.
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Michael Symon Grilled Potato Salad Nutrition Fact
- Calories: 249kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 14g
- Saturated Fat: 2g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 4mg
- Sodium: 425mg
- Potassium: 675mg
- Fiber: 4g
- Sugar: 2g
- Calcium: 34mg
- Iron: 2mg
Michael Symon Grilled Potato Salad
Description
Michael Symon’s Grilled Potato Salad, with baby potatoes, olive oil, mayo, lemon juice, thyme, mustard, salt, pepper, green onions, dill, and capers, is a quick delight. Ready in 25 minutes, it serves 4 with a burst of savory, grilled goodness.
Ingredients
Instructions
- Boil potatoes until fork-tender, around 12 minutes. Avoid overcooking for grilling later.
- Cut in half and transfer to a bowl.
- Preheat grill over medium-high heat, lightly brush with oil.
- Whisk olive oil, mayonnaise, 2 tbsp lemon juice, 1 tbsp fresh thyme, grainy mustard, salt, and pepper in a bowl.
- Drizzle half the dressing on potatoes, toss to coat. Grill until golden and crisp (5-10 mins).
- Return potatoes to the bowl, add the remaining dressing. Toss to coat.
- Adjust with 1 tbsp lemon juice if needed.
- Mix in 1 tbsp thyme, green onions, fresh dill, and capers. Stir gently to combine.
Notes
- Potato Selection: Opt for baby potatoes for a tender and bite-sized texture in your salad.
Prep Efficiency: To save time, start boiling the potatoes while you preheat the grill.
Grilling Surface: Ensure the grill is well-preheated before adding the potatoes for that perfect golden crispiness.
Oil Brushing: Brush the grill with extra virgin olive oil for a delightful smoky flavor and to prevent sticking.
