Cedar-Planked Potato Salad

Side Dishes

Cedar-Planked Potato Salad

Take a taste of the Pacific Northwest with this unique potato salad. Hazelnuts and cherries are ubiquitous in this region — they add sweetness and crunch to this side dish. Cooking the potatoes over cedar planks is a nod to the cedar-planked salmon that is also common to the Pacific Northwest states.

Makes

8 servings

Total Time

45 minutes

Print Recipe

Share Recipe

Ingredients

FOR THE SALAD, SOAK:

TOSS:

FOR THE VINAIGRETTE, WHISK:

Test Kitchen Tip

If fresh cherries aren’t available, thaw frozen cherries, then drain on paper towels to remove extra juice.

Instructions

For the salad, soak planks in water according to package directions. When ready to grill, remove from water and sprinkle rosemary over tops. Preheat grill to medium-high.

Toss potatoes with oil and season with salt and pepper. Transfer potatoes to planks, cut side down. Place planks on grill and cook potatoes, covered, until forktender, 1520 minutes. Remove potatoes from planks, let cool until able to handle, then cut into chunks. Toss together potatoes, cherries, celery, and hazelnuts.

For the vinaigrette, whisk together oil, vinegar, thyme, and Dijon; season with salt and pepper. Toss salad with vinaigrette to coat.

Cedar-Planked-Potato-Salad-Step1

Scattering rosemary over the planks infuses its flavor as the potatoes smoke on the cedar.

Cedar-Planked-Potato-Salad-Step2

The potatoes are done when a skewer (or fork) is easily inserted into the center of each one.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 260

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 16mg 0%

Carbs 37g 12%

Fiber 5g 20%

Protein 5g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Receive a Free Bonus Book!

Subscribe!