Saturday, June 5, 2010

Grilled Potato Salad with Corn & Peppers and Tips for Picnics and BBQs

The summer season is here! Make sure your whole family stays Safe & Sound when you go to picnics with these handy tips:

1. Watch out for bbq sauces and marinades - these often have hidden allergens. Prepare a protein that can be heated on the grill in a pan.
2. When bringing your own food, make sure your utensils are clearly marked. It’s super easy to mix up the serving spoons and contaminate your whole dish.
3. Bring your own grill - with pizzas on the grill being all the rage and toasted buns a crowd favorite, why chance it? You can get a portable grill inexpensively and eliminate the worry.
4. Serve portions of the dish you prepared on individual plates for
guests to take to avoid cross contamination with a serving spoon.
5. Assign a table for allergen free foods, ask guests who are dying to
try your famous salad to get their allergen-free food first so they
don’t contaminate your dishes.
6. Check the packaging on all hot dogs & sausages, they some
times have added filler containing allergens.

Have fun - by taking these precautions you can have
a Safe & Sound outdoor experience!

Grilled Potato Salad with Corn & Peppers

2 pounds new potatoes, boiled until just tender, but not too soft
Canola oil
Kosher Salt to taste
ground black pepper to taste
1/8 cup white balsamic vinegar
1 tablespoon Dijon mustard
1/3 cup olive oil
2 red bell peppers, roasted, peeled and seeded*
1 cup of corn, frozen
2 red onions, sliced ¼” thick and grilled
1/2 cup roughly chopped flat-leaf parsley

Heat saute pan over medium and add 1 T olive oil, let heat another minute.
Add corn and heat until toasty.
Preheat grill over high heat.
Take cooled potatoes and slice into ¼” strips
Brush potatoes and onions lightly with oil, season with salt and pepper and grill until slightly charred.
Whisk the vinegar and mustard in a bowl, then slowly whisk in the olive oil. Whisk in salt and pepper, to taste.
Add the potatoes to the vinaigrette, then add the peppers, onions, corn and the parsley, and toss to combine.

*To roast the red peppers, put them directly on the heated grill, you want the skin to get black all around, place the pepper in a plastic bag and rub off the skin. You can also get the pepper skin charred by putting the peppers in your broiler and turning as skin chars.

Indoor prep: You can roast the potatoes and onions in the oven at 400°F for 30 minutes or until soft before assembling.

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