Well, it’s finally here. The end of summer.
The heat is hanging on here in the Pacific Northwest, it was in the high 90’s yesterday. But the nights are crisper, it dropped into the high 50’s last night, and the leaves are beginning to fall from the fruit trees in my yard. Yes, the end of summer has arrived.
I’m always a little sad to say goodbye to my favorite season. It means the end of scenic hikes, outdoor concerts, fresh garden vegetables, road trips to the beach, and backyard barbecues. So before I say goodbye, I wanted to host one last barbecue. And isn’t potato salad essential to any barbecue?
I decided to put a twist on my potato salad by grilling the potatoes with a red onion and then using a dressing base of lean, protein rich Greek yogurt to cut down on the fat. It took me a while to perfect this recipe, though, I couldn’t seem to get the flavor of the dressing right. And then I did.
Can you guess the ingredients that made the potato salad?
Worcestershire sauce and Rogue Creamery’s Blue Heaven blue cheese powder.
That’s it. The worcestershire added a nice salty, smoky flavor while the blue cheese added a sharpness, both of which play well against the grilled potatoes and red onion. They are absolutely essential to the dish.
For my last barbecue, I served my Grilled Red Potato Salad with some sausage dogs, local corn on the cob, and a homemade spicy-sweet ketchup. That’s right, I said homemade ketchup. I had a great tomato year so I turned some of my tomatoes into ketchup using the recipe here for Sweet and Spicy Ketchup. It’s absolutely delicious, so much better than store-bought ketchup. The only tweak I made to the recipe? I added 1 tbsp of worcestershire sauce. 🙂
How do you like your potato salad?
- Serves: 4 servings
- Calories: 175.8
- Fat: 6.5
- Saturated fat: 2.5
- Polyunsaturated fat: 0.6
- Carbohydrates: 23.0
- Sugar: 3.1
- Sodium: 277.7
- Fiber: 2.5
- Protein: 8.7
- Cholesterol: 54.3
- 1 lb. baby red potatoes, sliced into ½" thick slices
- ½ red onion, sliced into ½" thick slices
- 1 tbsp olive oil
- ⅓ cup plain, nonfat Greek yogurt
- 2 tbsp lowfat buttermilk
- 1 tbsp worcestershire sauce
- 3 tbsp Rogue Creamery Blue Heaven blue cheese powder
- ½ tsp ground dry mustard
- pinch of salt
- 3 tbsp chopped fresh herbs (I used chives, tarragon, and society garlic)
- 1 hardboiled egg, chopped
- 1 cup loosely packed fresh arugula leaves
- Preheat your propane grill then reduce the flame to low.
- Brush both sides of the slices of potatoes and onion with the olive oil.
- Grill the potatoes for 4-5 minutes per side or until the potatoes are cooked through. Grill the onions for 3-4 minutes per side or until they are charred and cooked through. Remove from the grill and let cool.
- Whisk together the yogurt, buttermilk, worcestershire, blue cheese powder, mustard, salt, and herbs.
- Chop the cooled potatoes and onions and place in a medium salad bowl. Toss with the dressing.
- Mix in the egg and arugula.
- Chill until ready to serve, up to overnight.