Grilled Potato Salad

This is part of our ongoing series of excellent 4th of July recipes provided by local chefs. Today’s features Chris Rubinstein, Head Chef Ipanema Cafe, 917 w. Grace St.

June 29, 2009; 10:14 AM • by Chris Rubinstein

This is part of our ongoing series of excellent 4th of July recipes provided by local chefs. Today’s features Chris Rubinstein, Head Chef Ipanema Cafe, 917 w. Grace St.

I grill the potatoes after boiling them as well as the onions, also I sprinkle smoked paprika to give it a smokey flavor without bacon. Using a perforated cookie sheet allows you to grill the potatoes without worrying about them sticking to the grill. I use reduced balsamic vinegar as the dressing, I think it gives it a sweet tangy flavor that goes nicely with the grilled and smokey flavors in the salad.

Ingredients

2-1/2 pounds red potatoes
2 teaspoons salt
3 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 T smoked paprika (or more to taste)
2 medium Vidalia onions, sliced 1/4” thick
1 bunch scallions, thinly sliced
1 tablespoon finely chopped fresh thyme
3 tablespoons chopped fresh parsley
1/2 C Balsamic Vinegar, reduced by half.

Directions

Over medium heat reduce balsamic vinegar by half until nice and “syrupy,” pay close attention to this as it will scorch easily. This can be made far in advance and used for dipping bread.

Quarter the potatoes and boil in salted water until just under fork-tender. Strain potatoes in colander and toss with salt, pepper and olive oil. Set aside.

Slice the onion a 1/4” thick and toss in olive oil, salt and pepper
Grill onions for about 5 minutes each side until good grill marks are made.
Allow to cool for a few minutes and chop the onions.

Place a perforated cookie sheet on the hot grill. Spread the cooked and seasoned potatoes evenly on the sheet. After about 5 minutes toss the potatoes around the sheet with tongs or long metal spoon. Continue doing this until the potatoes are nice and evenly browned. Remove from grill and sprinkle with smoked paprika, allow to cool.

Finely chop the parsley and thyme.

In a large mixing bowl combine all ingredients, gently folding as not to break the potatoes up too much.

Drizzle the reduced balsamic and toss until well coated.
Salt and pepper to taste.