July 24, 2012
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
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.
What to look forward to in Glowbal’s Summer BBQ Series:
June 29 - Grilling the Perfect Burger
July 5 - Build a beautiful Black Quinoa Salad
July 12 - Barbeque a rack of Pork Ribs
July 19 - The perfect summer wine recommendation
July 24 - Italian Potato Salad recipe
July 26 - Tips for Great Grilling
August 2 - The Perfect Summer Pitcher – a recipe for the best BBQ cocktail
August 9 - A delightful Pasta Salad recipe
August 14 - Grilled Sockeye Salmon topped with tomato & basil relish
August 16 - Prawn & Chorizo Brochettes with tomatillo & avocado salsa
August 23 - A recipe for the best homemade Blueberry Pie and where to pick your own berries
August 30 - All you will ever need to know to set the perfect table, featuring The Cross Decor