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side dish

Grilled Potato Salad with Shallot Vinaigrette

July 15, 2022 by Tamara Giebel Leave a Comment

Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.

Sliced Yukon Gold potatoes are grilled before soaking up a light, somewhat creamy shallot vinaigrette. Nestled in amongst the potato slices are bits of Mama Lil’s Peppers, smoky bacon, hard boiled egg, garlic scapes and chopped dill. The combination of vibrant flavors and textures make this a favorite side dish.

If you have never grilled potatoes, the first step is to par boil them. The goal is to boil them until a fork can pierce through the outside, but there is still resistance on the inside. You want them to be firm enough to slice and stay in a firm round for grilling. Once par boiled, they can be sliced in about 1/4 inch rounds, tossed in olive oil, salt and pepper then placed on the grill.

Now you’re ready to combine all the ingredients and bring on the most flavorful potato salad you’ve ever had. Place your grilled potatoes, sliced boiled eggs, chopped bacon, Mama’s Lil Peppers, fresh dill and garlic ramps in a large mixing bowl. Drizzle over the dressing and gently toss to coat. You can use your discretion on how much dressing to put on, but I like to really coat the potatoes. Grilled potatoes tend to soak up the dressing pretty quickly. Add more fresh dill to the top before serving.

Ingredients in Grilled Potato Salad with Shallot Vinaigrette

  • Potatoes – Yukon Gold potatoes are a great choice because they’re tender and creamy.
  • Bacon – Thick cut hickory smoked bacon tastes especially good in this dish.
  • Eggs – Hard boiled eggs sliced in rounds and gently folded in.
  • Mama’s Lil Peppers – A slightly spicy pickled pepper found in the condiment aisle.
  • Dill – Fresh dill for this recipe, plus extra for garnish.
  • Garlic Ramps – Found seasonally at farmer’s markets, used for flavor and texture.
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Sweet and smoky Chipotle Cherry Spare Ribs are slow cooked with a dry rub, then finished in the most delicious farm fresh cherry sauce.
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Grilled Potato Salad with Shallot Vinaigrette

Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American, Farmer’s Market
Servings 6

Ingredients
  

  • 6-8 Yukon Gold potatoes
  • 2 tbsp. olive oil
  • 4 strips thick cut bacon cooked and rough chopped
  • 2 hard boiled eggs sliced
  • 1 tbsp. Mama Lil's Pickled Peppers chopped
  • 1 tbsp. fresh dill chopped
  • 1 tbsp. garlic ramps chopped (can sub green onions or chives)

Shallot Vinaigrette Dressing

  • 1/4 cup shallot thinly sliced
  • 1 tsp. Dijon mustard
  • 1 tsp. mayonnaise
  • 1 tsp. agave
  • 1/4 cup red wine vinegar
  • salt and pepper to taste

Instructions
 

  • Place whole potatoes in a pot and cover with water. Bring to a boil and cook until just pierceable with a fork. Don't overcook. You want them still firm in the middle. Drain, let cool then slice in 1/4 inch rounds.
  • Toss potato slices in olive oil and place in a single layer on prepared grill. Keep a close eye on them, turning as needed, making sure to get nice grill marks. When cooked though and tender on the inside, remove from grill and place in mixing bowl.
  • Drizzle in Shallot Vinaigrette Dressing and gently toss to combine. Fold in chopped bacon, sliced hard boiled eggs, Mama's Lil Peppers, fresh dill and garlic scapes. Garnish with more fresh dill.

Shallot Vinaigrette Dressing

  • Combine shallot, Dijon mustard, mayonnaise and agave in a small bowl. Whisk in red wine vinegar. Season with salt and pepper to taste.
Keyword Best Potato Salad, French Style Potato Salad, Lightly Dressed Potato Salad, No Mayo Potato Salad, Vinaigrette Potato Salad

Filed Under: Camping Recipes, Side Dish Tagged With: BBQ Side Dish, Flavorful Potato Salad, Grilled Potato Salad, Light Potato Salad, No Mayo Potato Salad, Potluck Side Dish, side dish, Summer salad

Sweet Corn & Snap Peas

May 22, 2019 by Tamara Giebel Leave a Comment

We all need one quick side dish. Simple, fresh corn and snap peas are gently sauteed for the perfect summer side dish that’s ready in about 5 minutes. That means you have more time outside at the grill!

Not many dishes made in just 5 minutes are this simply elegant. Fresh corn cut off the cob is gently sauteed together with minced garlic and sweet snap peas. I like to top with very thinly sliced fresh sage from the garden. It just adds an earthy flavor to the garden fresh side dish.

During the summer months, this is my go-to dish. Borrowed from my mother and slightly adapted (I like more garlic and pepper). My mother is THE BEST cook around. She always made home cooked meals for our family and they always had: meat, vegetable and starch (o.k. sometimes there were two starches). There were no frozen dinners. We ate out on special occasions, but mostly she cooked everything we ate. Of course my dad was always bringing home fresh salmon, crab, clams and shrimp, which made eating at home fun.

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish that pairs with Sweet & sticky Ribs
Print

Sweet Corn & Snap Peas

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish
Course Side Dish
Cuisine Vegetarian
Keyword Easy Side Dish, Memorial Day Recipes, Summer Side Dish
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

  • 4 oz fresh sugar peas cut diagonally in half
  • 2 ears corn cut off the cob
  • 1 clove garlic minced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tsp fresh sage thinly sliced (optional)

Instructions

  • Heat olive oil in a medium saute pan over medium heat. Add garlic and stir. Add corn and cook for about 2 minutes. Add peas and cook another 2 minutes. Remove from heat and season with salt and pepper. Top with thinly sliced fresh sage, if using.

Filed Under: Side Dish Tagged With: BBQ Sides, Memorial Day Recipes, side dish

Shaved Persimmon & Walnut Salad

November 30, 2018 by Tamara Giebel Leave a Comment

Layers of beautiful orange persimmons and leafy greens with a dusting of Washington walnuts makes for a festive winter salad.

Layers of beautiful orange persimmons and leafy greens with a dusting of walnuts makes for a festive winter salad.

Persimmons in the winter time make me so happy. You see, I’m a salad person and come winter in the Pacific NW we are in a lack of tomatoes phase. So, what a better replacement than sweet persimmons? They have a beautiful orange color, are sweet, but fairly mild with a honey taste and have a similar texture to tomato. In this salad we use chopped walnut because right about this time, the walnuts have dried from the Washington State walnut trees. Drizzle on my house dressing, a shallot vinaigrette, and it’s that simple.

#persimmons #wintersalads #dinnerparty #recipes #pnweats

Print

Shaved Persimmon & Walnut Salad

Course Main Course, Salad
Cuisine Vegetarian
Keyword persimmons, salad, winter salad
Prep Time 10 minutes

Ingredients

  • 1 head living lettuce or any type of leafy green lettuce torn
  • 1 persimmon cut of top and discard. Cut remainder in very thin slices
  • ½ cup walnuts chopped

Dressing: Combine all ingredients together

  • 1 tbsp shallot
  • 1 tsp agave
  • 1 tsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tbsp parmesan grated
  • 1 tbsp olive oil
  • ½ tsp pepper

Instructions

  • Dressing: Combine all ingredients together
  • Layer persimmon and greens in a salad bowl, drizzle with dressing, top with walnuts.

Filed Under: Salads, Vegetarian Tagged With: dinnerparty, persimmons, pnweats, recipes, side dish, Thanksgiving, wintersalads

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OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

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15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.

 

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OUT WEST: Food & Lifestyle is all about coastal seafood to valleys providing local farm raised meat, vegetables and cheeses. The west coast provides a bounty of fresh food and I’m excited to share it with you.. Let's dig in →

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Roasted Beet Salad with Goat Cheese and Pecans combines slices of roasted red and yellow beets with goat cheese, greens and toasted pecans in a shallot vinaigrette.
Grilled Potato Salad with Shallot Vinaigrette is a flavorful addition to your table with fresh herbs, bacon, chopped egg and pickled peppers.
Cantina style Tacos al Pastor are marinated, grilled on the rotisserie and shaved off into your corn tortilla with bits of charred pineapple.

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