Grilled Potato Salad

By Tom421

Ingredients

• sized new potatoes, unpeeled and quartered 3
• 4 small yellow summer pattypan squash, cut in half 1 bunch of green onions or spring onions a big splash of olive oil 2 lemons, cut in half

Details

Servings 6
Adapted from 101cookbooks.com

Preparation

Step 1

The first decision I had to make was how to cut the potatoes - slices vs. wedges battled it out in my brain. Coin-shaped slices would cook more quickly. Wedges, well who doesn't love a potato wedge? And I knew they'd hold up better. I went the wedge route. Aside from the dressing and lettuce, I arranged everything else on a medium-hot grill - pattypan squash, green onions, halved lemons, and the potato wedges.

When I went to grill the potatoes and squash I set each piece on the grill, I suspect you could also use one of those grill baskets with success as well. I also though about finishing this version with chopped jalapeno, cilantro and toasted sesame seeds - you can make it as simple or embellished as you like, depending on your individual tastes. I used a red-leafed lettuce here.

3-4 small yellow summer pattypan squash, cut in half

2 lemons, cut in half

1/2 a head of lettuce, washed and cut into bite-sized pieces

Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemons on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through - moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.

While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.

Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon (which I like to squeeze over my salad just before eating for an added layer of extra mellow tang that goes great with the potatoes.

Serves 6 (or so) as a side.