Perfect Baked Spud Salad on the Arteflame Grill

Introduction

Creating a baked spud salad on the Arteflame grill adds a delightful smoky flavor to this classic dish. The unique heat zones and the solid steel cooktop of the grill ensure perfectly cooked potato chunks that are then mixed with a creamy dressing and fresh herbs for a vibrant, tasty salad.

Ingredients

• 2 lbs Yukon Gold potatoes, diced
• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1/2 cup red onion, finely chopped
• 1/2 cup celery, finely chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Paprika for garnish
• Butter for grilling

Instructions

1. Preheat the Arteflame Grill: Fire up your Arteflame grill to get it ready for grilling. Ensure the flat cooktop is hot enough to cook the potatoes evenly.
2. Grill the Potatoes: Coat the diced potatoes with a bit of melted butter, salt, and pepper. Place them on the flat cooktop and grill until tender and lightly browned, about 15-20 minutes.
3. Prepare the Dressing: In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, chopped red onion, celery, parsley, dill, salt, and pepper until well combined.
4. Combine and Chill: Once the potatoes are grilled, let them cool slightly before mixing them into the dressing. Toss to coat evenly. Cover and refrigerate for at least 1 hour before serving.
5. Serve: Garnish with a sprinkle of paprika and extra parsley. Serve chilled.

Tips

• Baking Potatoes: You can also wrap the potatoes in aluminum foil and place them directly in the Arteflame grill away from the heat source.  This will bake them with an intense smoky flavor.
• Micro Wave: If you choose to bake the potatoes whole, micro wave them for 5 minutes before grilling them to speed up the process.
• Use Butter: Butter adds a rich flavor to the potatoes.
• Temperature Zones: Utilize the different heat zones on the Arteflame cooktop for optimal cooking.
• Rest Time: Let the baked spud salad chill in the refrigerator to allow the flavors to meld.

Variations

1. Bacon Baked Spud Salad: Add crispy bacon bits for extra flavor and crunch.
2. Mustard Baked Spud Salad: Increase the Dijon mustard to 1/4 cup for a tangier taste.
3. Herb Baked Spud Salad: Add fresh chives and tarragon for a more herbaceous flavor.
4. Spicy Baked Spud Salad: Mix in some chopped jalapeños and a dash of hot sauce for a spicy kick.
5. Greek Baked Spud Salad: Substitute the mayonnaise with Greek yogurt and add crumbled feta cheese and olives.

Drink Pairings

• White Wine: A crisp Sauvignon Blanc pairs well with the creamy and herby flavors.
• Iced Tea: A refreshing glass of iced tea complements the salad’s creamy dressing.
• Light Beer: A light lager or pilsner balances the richness of the baked spud salad.

Suggested Appetizer

• Grilled Vegetables: A mix of grilled bell peppers, zucchini, and asparagus seasoned with olive oil, salt, and pepper.

Suggested Dessert

• Grilled Peaches: Halve and pit peaches, brush with honey, and grill on the flat cooktop until caramelized.