Yukon Gold Potato Salad Grill Recipe

Yukon Gold Potato Salad Grill Recipe

Yukon Gold Potato Salad Grill Recipe


Yukon Gold Potato Grill and Artichoke Salad lively, creamy and refreshing.

 

Ingredients:

 

Salad:

  • 8 medium Yukon Gold potatoes (about 2 3/4 pounds)
  • 1 lemon, halved
  • 4 large artichokes
  • 1-2/3 cups water
  • 1/3 cup olive oil
  • 1/3 cup dry white wine
  • 6 whole black peppercorns
  • 6 coriander seeds
  • 2 fresh thyme sprigs or 1/2 teaspoon dried
  • 1/2 red onion, very thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 1 tomato, peeled, seeded, chopped
  • 10 black olives (such a Nicoise or Kalamata), pitted, chopped
  • 6 fresh basil leaves, thinly sliced

 

Dressing:

  • 1/4 cup fresh lemon juice
  • 2 Tablespoons Dijon mustard
  • 3/4 cup olive oil

 

Preparation:

Make Salad:


Grill Yukon gold potatoes on the Medium High heat segment of your grill for about 25 minutes. Turn over ½ ways through the grilling process to ensure even doneness. When potatoes are soft remove from the grill and cut into approximately 1 inch squares. Potatoes can also be boiled in salted water until just tender, about 20 minutes. Drain and cut into squares.



Fill a large bowl halfway with cold water. Squeeze or pour in lemon juice. Cut second lemon half in half. Remove the stem from 1 artichoke and rub exposed areas with cut side of lemon piece. Remove tough sections of the artichoke by bending each outer leaf back until it naturally snaps off. Continue until younger lighter green leaves are exposed. Cut off the top 2 inches of artichoke above heart. Use a small sharp knife to cut off all dark green areas. Cut artichoke heart into quarters. Rub all cut surfaces with lemon piece. Cut out choke and pink inner leaves from each section and discard. Place artichoke heart sections in water with lemon juice. Repeat with remaining artichokes.



Combine water, olive oil, wine, peppercorns, coriander and thyme in heavy large saucepan and bring to boil. Drain artichokes. Add to saucepan. Cook until tender, about 15 minutes. Drain. Cool. Cut into slices. This dish can be made a day ahead and stored if necessary.



Mix potatoes, artichoke slices, red onions, green onions tomato, olives, and basil in large bowl.



Make Dressing:
Mix lemon juice and mustard in medium bowl. Gradually whisk in olive oil. Mix in salad. Add salt and pepper to taste.

 

 

 




Learn more about Memphis and Memphis Style Barbecue, Barbecue Sauce and

Learn more about Dry Spice Rubs known as Dry Rubs

Learn more about how we barbecue by reading our Barbecue Cooking Blog,


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Address :
14252 Culver Drive Suite A-214,
Irvine,
California - 92604
USA.
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Fax : 775-264-4389