When the weather warms up, I start thinking about lighter foods. The soups and roasts that hit the spot on frigid New England winter days are forgotten in favor of lighter summer fare like fruit, everything grilled and salads. Dinner becomes an art of combining no-cook dishes (can’t heat up the kitchen!) combined with whatever is coming off the grill.
Honestly, I love our foods of summer — the creative salads, smoky grilled meats and tasty seafood. I think it might be my favorite eating season (you can have a favorite eating season, right?).
What I also love is the contrasts of foods in summertime — the sweet fruits served alongside savory dishes. The cool veggies with warm grilled whatever. You get it.
And this Warm Salad with Grilled New Potatoes is all about the contrasts. There’s the crisp veggies and lettuce with the creamy grilled potatoes. There’s the hot potatoes and cool dressing and salad. And of course, the sweet tomatoes and sharp blue cheese. It’s divine.
Making the potatoes is so simple. This is ideally made with new potatoes — little red potatoes that are about one-inch in diameter. But larger red potatoes can be used too (just cut them into a 1-inch dice). You simply combine the potatoes with a drizzle of olive oil and a sprinkle of salt and pepper in a foil packet. And then you grill them until they are all soft and tender.
Once that’s done, you assemble your salad on plates. Because of the potatoes, this is a pretty filling salad. But if your family has a big appetite, you could also serve it with grilled chicken.
Drizzle it with your favorite vinaigrette … and it’s ready to be enjoyed.
Have you had potatoes on a salad like this?
PS – Did you know that Betty Crocker (who sponsored this post) now sells fresh potatoes in the produce section? Betty Crocker Fresh Potatoes come in red, yellow, white and russet varieties. The red potatoes would be perfect in this dish.
- 2 cups small Betty Crocker Fresh Potatoes red potatoes rinsed (1-inch diameter potatoes, or larger ones cut into 1-inch pieces)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- 4 cups Bibb lettuce washed and torn into pieces
- 1 cup sungold tomatoes or any small sweet variety, halved
- 1 cup diced cucumbers
- 1/4-1/2 cup crumbled blue cheese
- Vinaigrette to taste
Preheat the grill to its medium setting or prepare charcoals for grilling.
On a sheet of heavy duty foil, combine the potatoes, olive oil and a generous amount of salt and pepper. Fold the edges up to form a foil packet, and seal well.
Place on the grill (indirect heat) and cook for 20 minutes, or until potatoes are tender. Remove from the grill, and let sit for a few minutes before cutting open. Be careful opening the packet as it will be extremely hot.
Prepare the salads by dividing the lettuce, tomatoes, cucumbers, blue cheese and potatoes evenly among four plates. Drizzle with vinaigrette, as desired.
Disclosure: I am being compensated by Betty Crocker for creating this recipe. All opinions are my own.