Day 149: Al Roker’s Big Bad Book of Barbecue
May 29, 2011
I have made a grilled potato salad before and it always surprises my guests. We all have our favorite potato salads that our moms, aunts, sisters or grandmas have made. We may love them with eggs, love it heavy on the mayo or the mustard, or maybe even onions. But grilling the potatoes makes it so exciting! Take that potato salad to the next level.
If you watch the Today Show, you know that Al Roker loves food. He even has produced shows on the Food Network. He created this cookbook with about 100 recipes of food on the grill. There were a lot of choices in this cookbook and gave me a challenge to just pick one. My oldest son while looking at it, said that we should keep the cookbook for a while as he wanted to make many recipes in it.
The Ruling: We all liked it. We liked it so much that my oldest son made it again. He did say that it took him longer than he thought when he made it. So don’t expect it to take a few minutes as it does take time to boil the potatoes and then slice and grill them. Is it worth the effort….you bet!
Grilled Potato Salad with Crisp Bacon, pg 102
For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons canola oil, or other vegetable oil
- Freshly ground pepper
For the Salad:
- 4 pounds small (3-inch) red potatoes
- 6 tablespoons extra-virgin olive oil
- Coarse salt, such as kosher salt
- Freshly ground pepper
- 6 strips bacon
- 1 medium red onion, peeled and thinly sliced
- ½ cup chopped parsley leaves
- In a small bowl, whisk together all of the ingredients. Cover and refrigerate until needed, or for up to 2 days.
- Scrub the potatoes, put them in a large pot, and add water to cover by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then reduce the heat to a brisk simmer and cook until the potatoes can just be pierced by a fork. The time will vary with the size of your potatoes, but they may take up to 25 minutes.
- Drain the potatoes, place them in a shallow pan, and drizzle with the oil. Roll the potatoes in the oil to coat, season with salt and pepper, and let cool to room temperature. Cut the potatoes in half, and toss to coat the cut sides in oil. You can do this several hours ahead of time; let the potatoes sit at room temperature.
- Prepare a charcoal fire or preheat a gas grill for direct cooking over high heat.
- While the grill is heating, warm a skillet over medium-high heat. Add the bacon and cook, turning as needed, until crisp, 12 to 15 minutes. Remove the bacon from the skillet and drain on paper towels. When it’s cool, chop roughly and set aside.
- Grill the potatoes, turning them frequently, until they are well browned and beginning to char in spots. 5 to 8 minutes. Put them in a bowl, and add the bacon, onion, and parsley.
- Drizzle the dressing over the potatoes, toss gently, and serve immediately.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.
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