by The Women Bloggers De Nigris blogger Lyndi Fultz of nwafoodie
When I discovered Yukon gold potatoes years ago, I bid farewell to just about all other potato varieties. Those golden beauties were my infatuation, my latest crush, and they had my undying devotion.
Until one day when an innocent conversation occurred.
I was visiting my local lumberyard for supplies for an upcoming home project and started chatting with a lumber employee. It didn’t take long until the conversation turned to food (it happens) and to my delight I learned that his family was from a long line of Italian immigrants that settled to a local town that hosts an annual grape festival. This town has fabulous Italian restaurants and his great grandmother just happened to the original cook in one of the best. As we briefly talked about those recipes, the lumber associate innocently remarked that it took a while for his wife to learn how to make proper gnocchi using red potatoes because of their perfect consistency. I purchased my lumber and started heading to my next errand stop, the grocery store, when that gnocchi conversation made me pause in ponder. Perhaps it was time to venture outside the Yukon.
The next day I made potato salad for the family with a new ingredient, the red potato. The skin is resilient enough to withstand boiling water and stay intact, and grilling them added a depth to the salad in taste and visual appeal. Tossed with a marinade of DeNigris Seasoned Italian white wine vinegar, green onions, celery and a few spices was enough to convince me that I will never go back to Yukon gold for potato salad. I will save those beauties for mashing.
Try this combination for yourself and be prepared for rave reviews and loving adorations.
GRILLED RED POTATO SALAD
Sure, you can make this potato salad without grilling it… but your taste buds might not let you
- 2.5 pounds red potatoes
- 4 green onions, finely chopped
- 1 celery heart (approximately 6-8 stalks), finely chopped
- ½ teaspoon onion powder
- 2 garlic cloves, minced
- ½ teaspoon black pepper
- 2 tablespoons DeNigris Seasoned Italian white wine vinegar, original
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- Wash potatoes and remove any blemishes, keeping skin intact. Slice in half.
- Place potatoes in 4-quart pot and add water to cover and bring to a boil. Boil potatoes until a knife can easily slip through the core, approximately thirty minutes.
- Meanwhile, combine green onions, celery, onion powder, garlic, pepper and vinegar in a large bowl. Stir, and let marinate. This can even be made a day in advance and store in the refrigerator.
- Remove potatoes from water, drain and let cool for 5 minutes. Place back in pot and toss with olive oil.
- Heat grill and place potatoes on grate, cut side down and grill a few minutes until you see grill marks. Remove from heat and let cool.
- Once cooled, add to bowl with marinade and stir to incorporate. Add salt and mix.
Eat well, my friends.