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Charred Potato Salad

Name: Charred Potato Salad
Prep time: 720 s
Cook time: 1620 s
Total time: 2340 s
Yield: 6
Ingredients: 2 pounds Potatoes flesh and skin raw; 2 pounds Potatoes boiled cooked in skin flesh with salt; 10 grams Oil olive salad or cooking; 1/2 cup Blueberries raw; 1/4 cup Spearmint fresh; 2 Units Onions spring or scallions (includes tops and bulb) raw; 1/2 teaspoon Salt table; 1 Unit Onions spring or scallions (includes tops and bulb) raw; 2 1/2 tablespoons Oil olive salad or cooking; 1 tablespoon Vinegar red wine; 1 tablespoon Miso; 5 grams Mustard prepared yellow; 1 teaspoon Sauce hot chile sriracha; 5 grams Sauce hot chile sriracha; 1/4 cup Coriander (cilantro) leaves raw; 1/2 teaspoon Salt table

39'

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This dish combines grilled potatoes with fresh blueberries, mint, and a tangy dressing, creating a delightful blend of flavors and textures.

Not included in this recipe

Treenut

Peanuts

Lactose

Fish

Egg

Crustaceans

Salad

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 6 Portions +

Potatoes, flesh and skin, raw

2 pounds Potatoes, flesh and skin, raw

Potatoes, boiled, cooked in skin, flesh, with salt

2 pounds Potatoes, boiled, cooked in skin, flesh, with salt

Oil, olive, salad or cooking

10 grams Oil, olive, salad or cooking

Blueberries, raw

1/2 cup Blueberries, raw

Spearmint, fresh

1/4 cup Spearmint, fresh

Onions, spring or scallions (includes tops and bulb), raw

2 Units Onions, spring or scallions (includes tops and bulb), raw

Salt, table

1/2 teaspoon Salt, table

Onions, spring or scallions (includes tops and bulb), raw

1 Unit Onions, spring or scallions (includes tops and bulb), raw

Oil, olive, salad or cooking

2 1/2 tablespoons Oil, olive, salad or cooking

Vinegar, red wine

1 tablespoon Vinegar, red wine

Miso

1 tablespoon Miso

Mustard, prepared, yellow

5 grams Mustard, prepared, yellow

Sauce, hot chile, sriracha

1 teaspoon Sauce, hot chile, sriracha

Sauce, hot chile, sriracha

5 grams Sauce, hot chile, sriracha

Coriander (cilantro) leaves, raw

1/4 cup Coriander (cilantro) leaves, raw

Salt, table

1/2 teaspoon Salt, table

Charred Potato Salad

Nutri value

Go to instructions

Instructions

6 Steps

39'

Total

12'

Preparation

27'

Cooking

Waiting

Step by step

1 of 6

15'

Boil the Potatoes

Fill a medium pot with water at room temperature. Add a handful of salt and the potatoes. Bring to a rolling boil, then lower the heat to simmer. Cook until the potatoes are just tender when pierced with a fork, about 15 minutes. They will finish cooking on the grill. Drain and, once cool enough to handle, slice in half lengthwise.

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2 of 6

Preheat Grill

Heat a grill or grill pan to medium.

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3 of 6

Prepare the Dressing

Coat the scallions with ½ tablespoon of oil and a pinch of salt. Grill until slightly charred, turning once, for about 2 minutes. Chop and place in a food processor with vinegar, miso, mustard, sriracha, and 3 tablespoons of water. Blend until mixed. Add cilantro and the remaining 2 tablespoons of oil, then blend again.

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4 of 6

10'

Grill Potatoes

Coat the potatoes generously with olive oil, salt, and pepper. Grill with the cut side down for 5 to 6 minutes until grill marks appear. Flip and cook for another 5 minutes until tender and well charred, depending on the size of the potatoes.

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5 of 6

Grill Blueberries

Place the blueberries on a piece of foil large enough to hold them on the grill. Drizzle with olive oil and grill for 2 minutes until they deepen in color.

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6 of 6

Combine Salad Ingredients

Combine the salad with the potatoes, generous amounts of dressing, blueberries, mint, chopped scallions, and more dressing. Top with pickled onions if desired. Serve warm or at room temperature.

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