Summer salad days at work mean bringing in a fresh and different salad for the department every week. Not just me, but everyone else as well.
Struck by inspiration once more, I wanted to spin a traditional potato salad in a new direction. I saw a recipe for grilled potato salad in a book and just went from there.
Start by preheating your grill to about 400°F.
Scrub the baby potatoes and slice them in half, or if they’re particularly large, into quarters. Toss with the olive oil or butter, season to taste. Place the potatoes into the rectangle wok topper or onto the griddle and grill roast your potatoes until they are tender, about 20 to 30 minutes.
Roast the red pepper for about 10 minutes or until it is lightly charred. When they are done allow the potatoes and pepper to cool.
Blanch the green beans. You want them tender crisp. Allow them to cool as well.
While everything is cooling, chop the onion and shred the cheese. Put these in a large bowl, add the bacon.
When the pepper is cool enough to handle, slice into julienne strips and add them to the onions and cheese. When everything else is cool, toss them in the bowl with the onions and cheese.
In a non-reactive bowl, whisk the caesar, mayonnaise and white wine vinegar together, then add to the potato, onion, cheese, etc. Toss to coat and chill for at least one hour.
Serve with pretty much any grilled food.
This salad was a surprise. It was garlic-y and hearty. Each ingredient added its own little something to make a very tasty whole. I may even suggest serving it warm, but leave the cheese out until serving so it does not melt. Unfortunately this salad only lasts 3 days in the refrigerator, so eat it quick.