Grilled Potato SaladServes 6 (or so) as a side.

Ingredients of Grilled Potato Salad:

  • 10 medium-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
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • clove of garlic, mashed and chopped
  • a couple drops of toasted sesame oil
  • salt
  • 1/2 a head of lettuce, washed and cut into bite-sized pieces

Directions for Grilled Potato Salad:

  1. 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.
  2. 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.
  3. 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.