As most Midwesterners are, I’m a huge potato fan so when I had the opportunity to recreate Chef Billy Parisi’s Grilled Potato Salad with Mustard Dressing, I was all in! Of course… I still made it my own by putting a twist on it and including a few extra ingredients that I love to have with my grilled potatoes.
We also had the chance to ask Chef Billy Parisi a few questions during our Q&A session so you don’t want miss those!
Image Source: Pxhere
Grilled Potato Salad with Mustard Dressing
- 3 pounds of baby Yukon gold potatoes
- 3 tablespoons of olive oil
- 1⁄2 thickly sliced sweet onion
- 6 strips of thick cut bacon
- 1/4 cup of roughly cut fresh dill
- 1⁄2 cup of sliced green onions
- 1⁄2 cup of mayonnaise
- 1⁄4 cup of Gulden’s® Spicy Brown Mustard
- 1 tablespoon of apple cider vinegar
- Kosher salt and fresh cracked pepper to taste
Serves 6 to 8
1. Preheat the grill to high.
2. Add the potatoes to a large pot of boiling salted water and cook for 8 minutes or until just before al dente.
3. Strain the potatoes and add them to a bowl and toss with 2 tablespoons of olive oil and add them to the grill, to slightly char and finish cooking.
4. While the potatoes are cooking, coat the onion slices in the remaining oil and add them to the grill to roast.
5. Once the potatoes are slightly charred and cooked through, remove them from the grill along with the onions and chill.
6. Next add the bacon strips to a cooler part of the grill and cook until crispy. Note the bacon will cause a lot of flames so constantly be turning them and moving them. The bacon will also cook very fast.
7. Once the bacon is cooked, remove and chop.
8. In a large bowl whisk together the mayonnaise, mustard and apple cider vinegar until combined and add in the potatoes and onions once cool along with the bacon, dill, green onions, salt and pepper and toss and chill.
Serve cold.
Interview with Chef Billi Parisi
Q: When is just the right time to add sauce or baste your meat when you are grilling?
A: The absolute best time to add sauce would be around 5 to 7 minutes before you plan on taking it off the grill and then right before serving. By adding it 5 to 7 minutes before taking it off, it allows whatever it your cooking to form a delicious crust of sauce on the outside. For basting it depends on how long it takes something to cook. For example if you grilling up a whole chicken, which takes 60 to 90 minutes, then I would baste every 10 to 15 minutes.
Q: Is there a correct way to season your meat or vegetables when cooking them on the grill?
A: I’m not sure there is a correct way to season while on the grill but there is a right way before it’s grilled. Season generously with Kosher or sea salt and fresh cracked black pepper, and then season high. By that I mean to be 1 to 1 1/2 feet over from what you are seasoning so that you make sure to get every square millimeter with salt and pepper :-).
Q: Do you have a favorite marinade you like to use and can you share the recipe?
A: I’m not sure I have a favorite marinade more than I have a favorite rub, but I’ll give you both 🙂
Umami Marinade
- 2 tablespoons of minced fresh ginger
- 1Ž4 small diced yellow onion
- 2 finely minced cloves of garlic
- 4 tablespoons of brown sugar
- 2 tablespoons of mirin
- zest of 2 lemons
- juice of 2 lemons
- 2 teaspoons of fish sauce
- 1 cup of La Choy soy sauce
- In a large bowl whisk together half of the ginger, onion, garlic, brown sugar, mirin, lemon zest, lemon juice, fish sauce and soy sauce until combined.
Spanish Rub
- 1 tablespoon of dry oregano
- 1 tablespoon of chili powder
- 1 tablespoon of granulated garlic
- 1 tablespoon of onion powder
- 1 tablespoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cayenne
- 1/2 teaspoon of red pepper flakes
- 3 tablespoons of Kosher salt
Add all ingredients to a large bowl and mix thoroughly. Once combined store in an air tight mason jar.
Q: I never seem to be able to get pork entree’s just right when grilling, what’s the secret
A:Stop over cooking it. It’s not longer the 1940’s where you will get trichinosis from eating undercooked pork. Serve pork chops, pork loin and pork tenderloin medium to medium well for a ridiculously flavorful and juicy grilled pork!
Q: Our family loves to have corn on the cob cooked on the grill but can never find the right compound butter to go with it. What do you recommend?
A: Scrap the compound butter and make elotes RECIPE HERE, you won’t regret it. However for the sake of properly answering the question, I love simply compound butters for corn like cilantro lime, salt and pepper, or even a roasted onion, basil and asiago butter – also with salt and pepper. Those should do the trick 🙂
