Glowbal’s Summer BBQ Series | Italian Potato Salad

A classic barbecue side dish… with a Glowbal twist.

We all know that Potato Salad recipes can go 1 of 2 ways; mayonnaise overload… or so incredibly dry you need a pitcher of water to wash it down.

Italian Kitchen’s Executive Chef Shaughn Halls provides us with a Potato Salad recipe that is so good, even Potato Salad skeptics will be going back for seconds.

What You Will Need:
2 lbs Baby New Potatoes
¼ cup cooked Hot Pancetta, chopped
4 whole Scallions
3 tbsp prepared Mayonnaise
¼ cup Pickled Eggplant Strips, drained
¼ cup Sun-dried Tomatoes, julienned
3 tbsp Basil, chopped
2 tbsp Red Wine Vinegar
1 tbsp Dijon Mustard
Sat and Pepper to taste

Method:
Cut potatoes in half, place in pot and cover with cold water. Add 2 tbsp of salt to water and bring to a boil. Simmer potatoes for 6 minutes. Remove from heat and let cool. Drain well. Char scallions on grill, let cool and chop. Combine potatoes, eggplant, sun-dried tomatoes, pancetta and basil in a bowl. Toss until everything is combined. Add mayonnaise, Dijon and red wine vinegar. Toss well. Season to taste with salt and pepper. Garnish with charred scallions. Refrigerate overnight for best taste.