Old MacDonald's Potato Box Recipes
Grilled Potato Salad Ingredients for Salad 2 lbs Baked Potatoes (approx 3 large), skin on, sliced 3/8 thick 2 Leeks each-trimmed approx. 1" from the white stem 2 Red onion each (approx 1 lb) for Dressing 2 teaspoon chopped Fresh Thyme 1 head Roasted Garlic, unpeeled 1/2 cup Red Wine Vinegar 1/2 cup Dry White Wine 2 tablespoon Dijon Mustard 1 1/2 cup Olive Oil Directions The potatoes should be baked in advance. (The recipe is a good way to use leftover baked potatoes.) You can use the grill to cook the potatoes by putting them on the warming rack. Close the lid. Turn the grill on low. Bake the potatoes for around 1 hour or until tender. The time will vary depending on the size of the potatoes. Roast the head of garlic. (This can be done at the same time you bake the potatoes if desired) Cut the top of the garlic head with a knife, exposing just a little bit of the inside flesh. Keep the whole head together. Lightly oil it, then place it in a ovenproof pan and roast it in a hot oven (400 degrees) or in the grill with the potatoes until the garlic feels soft and the skin appears brown. When brown remove and cool. Squeeze garlic meat from the head and set aside. Put 2 qts of water on to boil. Add approx 1 tablespoon of salt to the water. Take the leek whites, split them in half lengthwise, and wash them thoroughly, making sure there is no dirt left between the leaves. Be careful not to separate the leaves—the leeks should stay whole. Place the leeks in the boiling water and let them simmer 5 minutes after the water returns to a boil. Remove and let cool on a plate. Turn the grill on medium, if not already in use. Slice the onions into slices and grill them as explained in the grilled tomato salsa recipe (see condiments). To prepare the dressing, simply put all the components except the oil in a blender on low. Slowly add the oil into the blender while it is running. Brush some the dressing on the potato slices, leeks, and onion and start grilling. You will want to produce grill marks on each of the vegetables. Grilling the potatoes can be tricky because they sometimes fall apart so use a spatula to turn. As soon as the vegetables are grilled, showing nice brown grill marks put them in a bowl and add more dressing to your taste. Serve warm. Recommendations This salad goes very well with the pork roast, the beef or tuna. IF you serve this with Tuna, dress the salad very lightly.

Old MacDonald's Potato Box Recipes

Grilled Potato Salad

Ingredients

for Salad

2 lbs Baked Potatoes (approx 3 large), skin on, sliced 3/8 thick
2 Leeks each-trimmed approx. 1" from the white stem
2 Red onion each (approx 1 lb)

for Dressing

2 teaspoon chopped Fresh Thyme
1 head Roasted Garlic, unpeeled
1/2 cup Red Wine Vinegar
1/2 cup Dry White Wine
2 tablespoon Dijon Mustard
1 1/2 cup Olive Oil

Directions

The potatoes should be baked in advance. (The recipe is a good way to use leftover baked potatoes.) You can use the grill to cook the potatoes by putting them on the warming rack. Close the lid. Turn the grill on low. Bake the potatoes for around 1 hour or until tender. The time will vary depending on the size of the potatoes.

Roast the head of garlic. (This can be done at the same time you bake the potatoes if desired) Cut the top of the garlic head with a knife, exposing just a little bit of the inside flesh. Keep the whole head together. Lightly oil it, then place it in a ovenproof pan and roast it in a hot oven (400 degrees) or in the grill with the potatoes until the garlic feels soft and the skin appears brown. When brown remove and cool. Squeeze garlic meat from the head and set aside.

Put 2 qts of water on to boil. Add approx 1 tablespoon of salt to the water. Take the leek whites, split them in half lengthwise, and wash them thoroughly, making sure there is no dirt left between the leaves. Be careful not to separate the leaves—the leeks should stay whole. Place the leeks in the boiling water and let them simmer 5 minutes after the water returns to a boil. Remove and let cool on a plate. Turn the grill on medium, if not already in use. Slice the onions into slices and grill them as explained in the grilled tomato salsa recipe (see condiments).

To prepare the dressing, simply put all the components except the oil in a blender on low. Slowly add the oil into the blender while it is running. Brush some the dressing on the potato slices, leeks, and onion and start grilling. You will want to produce grill marks on each of the vegetables. Grilling the potatoes can be tricky because they sometimes fall apart so use a spatula to turn. As soon as the vegetables are grilled, showing nice brown grill marks put them in a bowl and add more dressing to your taste. Serve warm.

Recommendations

This salad goes very well with the pork roast, the beef or tuna. IF you serve this with Tuna, dress the salad very lightly.