May 25, 2009

Grilled Potato Salad with Broccolini




10 oz crimini mushrooms, sliced
1 1/2 to 2 lb white potatoes, sliced
1 large onion, cut into thick slices
1 bunch broccolini*, roughly cut

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon rosemary
2 garlic cloves, minced
1 shallot, minced
juice and zest of 1 lemon
salt
pepper


Directions:
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Preheat grill. Brush the mushrooms, onion slices, broccolini and potatoes with olive oil. Place on a grill pan. Grill until fork tender, flipping occasionally to evenly brown.

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Meanwhile, whisk together dressing ingredients. When the potatoes, mushrooms and onions are cooked through, toss them with the dressing. Serve immediately.

*Sometimes referred to as "baby broccoli", it is actually a broccoli and kai-lan (Chinese broccoli) hybrid.


My thoughts:
This is the first of what I think will be a bi-weekly grill recipe here on Coconut & Lime. Normally I will be posting them on Fridays from now until Labor Day but since it is Memorial Day, I thought I'd make an exception and post today. This is a super simple noncreamy potato salad with a robust vinegar based dressing that completely satisfies any need for a side dish without having to make anything indoors while monitoring the grill outside. The potatoes take on a smoky note that is flavorful but not overpowering and the onions just caramelize.