Grilled Potato salad
Yes, you can grille in a wood fired oven. If you don't have a grill, you can order one. Remember, your wood fired oven is not just for pizza. This recipe comes from our friends at Kalamazoo.
Perfectly-grilled petite potato halves are crispy on the outside and flaky-tender on the inside. The dressing is spiked with paprika and chipotle powder for a deeper flavor and a little kick while sliced baby bell peppers deliver a bright flavor highlight. Add some grilled lobster, YUM YUM!
First, make the dressing. Combine the first 8 ingredients in a mixing bowl and whisk thoroughly. Cover and store in the refrigerator for at least 30 minutes to let the flavors meld.
Prepare the grill for indirect cooking at 500°F. While the grill is heating, prepare all of the remaining ingredients. Toss the potatoes in olive oil to coat and sprinkle liberally with salt.
Transfer the potatoes to the grill surface in the indirect zone with the cut-sides down. Close the hood and roast the potatoes until the skins are somewhat crispy and the potatoes are cooked through, about 15 minutes.
For each plate, put down 6 potato halves and drizzle with dressing. Add half an egg and half a slice of bacon. Garnish with green onions and bell peppers.