Grilled Potato Salad Recipe [Food Challenge: DAY 124] (VIDEO)
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I’m trying a new recipe of Laura in the Kitchen almost every day and then share all of those experiments on Tuesdays & Thursdays. In addition, all of my metric system friends can find converted measurements of every single recipe I tried (check the recipe down below ;)).
Laura’s original recipe: https://www.youtube.com/watch?v=CAxmcQEkINE&ab_channel=LauraintheKitchen
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RECIPE
DAY 124 – Grilled Potato Salad
Serves 6
4 Large Russet Potatoes [cut into ½ inch (1 cm) thick slices]
1 Bulb of Fennel [trimmed and sliced]
1 cup (200 g) Cherry Tomatoes [halved]
¼ cup (30 g) Red Onion [sliced]
½ cup (70 g) Mixed Pitted Olives [roughly chopped]
1 cup (250 g) Italian Salsa Verde (check out the episode on how to make Italian Salsa Verde to find out how to make it) ＜½ cup (130 g), or slightly more than that, would be enough!＞
2 Tbsp (30 g) Extra Virgin Olive Oil
1 Tbsp (15 ml) Red Wine Vinegar
Salt & Pepper (to taste)
NOTE: if your microwave doesn’t have a “potato” option, set it to 700 watt power.
NOTE 2: If you want, you can add red bell pepper, celery, scallions and such to this salad.
Process:
1) Toss the potatoes with the extra virgin olive oil, place them in a single layer on a microwave safe plate, and microwave them for 10 to 12 minutes or until fully cooked through. The easiest way to know when a potato is cooked is by taking a sharp knife and inserting it in the center. If it comes in and out with no resistance it is ready.
2) Meanwhile, preheat a grill pan over medium high heat.
3) When your potatoes are out of the microwave, grill them on the hot grill pan for a couple of minutes on each side or until they develop lovely grill marks.
4) As soon as they come off the grill, season the potatoes with salt.
5) In a large bowl, toss together the potatoes with all of the remaining ingredients (don’t forget to season the veggies lightly with salt and pepper) so that the salsa verde is coating every piece of veggie and potatoes.
6) Serve right away or pop it in the fridge for an hour so that the flavors can penetrate the potatoes.
Recipe by: Laura Vitale
Edited by: Ruta