Barbecued Red, White, and Blue Potato Salad Recipe on Arteflame Grill

Introduction

Elevate your barbecue game with this vibrant Barbecued Red, White, and Blue Potato Salad, a perfect side dish for any gathering. Made on the versatile Arteflame grill, this recipe not only brings out the rich flavors of the ingredients but also adds a delightful char to the potatoes, enhancing the overall taste profile.

Ingredients

• 2 pounds of mixed red, white, and blue baby potatoes, scrubbed clean
• 1 tablespoon raw honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/3 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• 6 stalks celery, finely sliced
• 1/4 cup finely chopped dill
• 2 green onions, finely chopped

Instructions

1. Preheat your Arteflame Grill: Start by heating your Arteflame grill to the optimum temperature for boiling water.
2. Boil the Potatoes: Fill a large pot with water and place it directly on the grill. Add the potatoes and cover the pot. Let them boil until they are tender when pierced with a fork, about 15 minutes.
3. Prepare the Dressing: While the potatoes are cooking, take a large bowl and whisk together the honey, mustard, salt, and red wine vinegar. Gradually drizzle in the olive oil, continuously whisking until the mixture is well combined and emulsified.
4. Grill the Potatoes: Once cooked, drain the potatoes and let them cool slightly. When manageable, slice them into 1/2 inch thick slices. Place the sliced potatoes back on the grill to get a nice, brown char on each side.
5. Toss the Salad: Transfer the grilled potato slices to the bowl with the vinegar dressing. Add the sliced celery, chopped dill, and green onions to the bowl. Toss everything together until the potatoes are evenly coated with the dressing.
6. Serve: Once well-mixed, your Barbecued Red, White, and Blue Potato Salad is ready to serve. This dish is a colorful, flavorful addition to any meal, perfect for outdoor gatherings or a family dinner.

Tips

• For best results, use baby potatoes of similar size to ensure even cooking.
• If you don’t have an Arteflame grill, a regular grill or stovetop method will also work.
• Allow the potatoes to cool slightly before tossing them with the dressing to prevent them from breaking apart.

Variations

• Add crispy bacon bits for a smoky flavor.
• Mix in crumbled feta or blue cheese for a creamy twist.
• Swap dill with parsley or basil for a different herbaceous touch.

Best Pairings

• Grilled meats like steak, chicken, or burgers.
• Roasted vegetables for a balanced meal.
• A light, citrusy white wine or a refreshing iced tea.

Conclusion

This recipe showcases the Arteflame grill's ability to cook and char simultaneously, providing a unique flavor and texture to the potatoes that can't be achieved with traditional boiling alone. Whether for a backyard barbecue or a festive gathering, this potato salad is sure to be a hit!