Thursday, June 4, 2009

Grilled Potato Salad with Curry

It is grilling season and this is a great accompaniment to your favorite grilled beef. After your meat is finished grilling, put your potatoes on the hot grill. By the time your meat is finished resting, the potatoes are done and ready to toss and serve. The timing is perfect and you will have a wonderful and easy summer meal.


6 medium Yukon potatoes
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons dry roasted curry
1/4 cup olive oil
Salt, to taste
Ground black pepper, to taste


1. Place potatoes in a large saucepan and cover with water. Bring to a boil and lower temperature to simmer. Cook the potatoes until tender, about 20 minutes. (Note from Holli: The timing here is not as important as the tenderness of your potatoes. If you over cook the potatoes, they will fall apart during grilling. If you under cook them, the sauce will not be able to adequately penetrate the potato, resulting in less flavor.)

2. Drain the potatoes and allow to cool. Large dice the potatoes and place in a medium-large bowl.

3. To prepare the dressing, place the vinegar, garlic, ginger, and curry in a small bowl and whisk together.

4. While whisking, slowly add the olive oil until smooth. Season with salt and pepper.

5. Pour the dressing over the potatoes and gently stir. Let stand at least 10 minutes.

6. Gently lift potatoes and place over a hot grill. Original recipe called for grilling 4-5 minutes; we grilled them for approximately 20 minutes.

7. Return potatoes back in the dressing. Toss well. Serve warm.

Recipe from Caprial and John's Kitchen; Modifications mine.

Yields: 6 generous servings. Each serving contains: Calories 241; Total Fat 9.6g; Saturated Fat 1.4g; Cholesterol 0mg; Sodium 15mg; Carbohydrates 35.7g; Dietary Fiber 5.9g; Sugars 2.5g; Protein 4.0g; Vitamin A 1%; Vitamin C 71%; Calcium 3%; Iron 11%

I love recipes like this one where the main ingredient is cooked separate from the sauce. It makes it easy to pull out the main ingredient before the sauce is added for my picky eater.

My son is gradually adding curry into his repertoire of foods that he eats and enjoys. For this recipe, I wanted him to still have some curry, but definitely not full strength curry. To achieve this, I pull out a one or two of the large diced potato sections before the sauce is poured over them. Then after the recipe is complete, I take one of the grilled curry potatoes and mix it with the two plain potatoes. That results in potatoes with a less intense flavor for my picky eater and a happy compromise for everyone.

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