Yes, you read that right. It's a potato salad, and it's grilled! Well, it's all in what you call it really. But it's simple, easy, tasty, quick, that's good stuff.
I have no idea what brand grill basket I have, it's been around forever and gets some serious use when the Chicago weather allows some outdoor cooking. It's round and from years of use blacker than Wesley Snipes in a closet at midnight. Vegetables mostly, perhaps a small piece of delicate fish. You should really get one if you don't already own one. I guess they now have semi-disposable grill sheets too. Made of space age materials? So it has technology from the 60's? Wow...how could you not want some of that??? Well, probably because it won't work for shit and the concept ain't exactly enviro friendly.
Grilled Potato Salad with Bacon and Leek
4 servings as a side
4 medium red potatoes, 1/3" slices
1 large stalk leek, 1/2" slices
1 large stalk celery, 1/2" slices
3 pieces thick bacon, 1/2" slices
3 cloves garlic, smashed
2 ts white wine vinegar
Fire up the grill to medium-high direct heat. In a large mixing bowl, combine potato, leek, bacon, and garlic. Coat with a couple TB's of EVOO, then season with S&P.
Preheat the perforated grill pan or basket for about 5 minutes. Quickly and carefully, add the contents of the bowl to the hot pan. Don't use too much EVOO or you could have a flash fire. You want to eat good food, not burn off all your arm hair or torch the deck. Of course I have never done this myself, I'm just pointing out common fire safety. Cook the veg until nicely browned, turning (sort of gently, or once cooked a bit could mash up some taters) often, for about 6-8 minutes. Return the salad to the mixing bowl, toss with a bit of white wine vinegar, season with S&P if desired. Remove rosemary sprigs and dice up a few leaves. Some chives or green onions would look nice too, they were 86'd that day. Serve immediately or at room temp. Pairs well with a big slab of dead animal.