It’s undeniable: Everybody loves potato salad. Sure, you could buy a sad tub of it at the deli counter. But why not impress guests with this grilled rendition of the cookout favorite?
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
Read article
“A twist on the traditional potato salad, the chimichurri adds a nice spice and acidity to the potatoes, combined with the smokiness of the grill and sweetness from the peaches,” says Scott Walton, executive chef at Acorn in Pittsburgh’s Shadyside neighborhood. “It’s also easy to make in large batches for family gatherings and barbecues.”
RECIPE: Grilled Avocado With Baby Greens and Corn Pico de Gallo
Read article
With mid-May marking the start of peach season, now’s as good of a time as ever to abandon that pale and pre-made beige glug on your plate and upgrade to this easy—and seriously refined and delicious—recipe. Chef Scott Walton’s Grilled Baby Potato, Peach Salad with Chicory and Pumpkin Seeds
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 20 minutes min.
Cook time 10 minutes min.
Ingredients
1 lb baby Yukon potatoes 2 chicory (Belgian endive) 2 peaches (unripe and seeded) ¼ cup parsley leaves ¼ cup orange chimichurri 2 tbsp pumpkin seeds 2 tbsp olive oil 1 tbsp Aleppo pepper Sea salt, to taste For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
How to make it
Make the chimichurri: To make salt water, use ¼-cup kosher salt to 1 cup water. Bring to a boil to dissolve and cool and reserve. Mix all ingredients and adjust seasoning to your preference. Blanch potatoes in salt water until tender (don’t overcook) and shock in ice water to stop the cooking process. Remove potatoes, dry, and lightly smash with the back of your hand to create a flat surface to grill on. Toss potatoes with salt and 2 tbsp chimichurri. Cut endive and peach in half and toss with 2 tbsp of chimichurri. On a high heat, grill potatoes, peaches, and endive until caramelized. Remove from grill and toss all ingredients with ½-cup more of chimichurri. Add parsley leaves, Aleppo pepper, and mix together. Top with pumpkin seeds, a drizzle of your favorite olive oil, and sea salt.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
It’s undeniable: Everybody loves potato salad. Sure, you could buy a sad tub of it at the deli counter. But why not impress guests with this grilled rendition of the cookout favorite?
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
Read article
“A twist on the traditional potato salad, the chimichurri adds a nice spice and acidity to the potatoes, combined with the smokiness of the grill and sweetness from the peaches,” says Scott Walton, executive chef at Acorn in Pittsburgh’s Shadyside neighborhood. “It’s also easy to make in large batches for family gatherings and barbecues.”
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
Read article
What We’re Grilling This Week: Grilled Halloumi With Strawberries, Figs, Honey, …
RECIPE: Grilled Avocado With Baby Greens and Corn Pico de Gallo
Read article
With mid-May marking the start of peach season, now’s as good of a time as ever to abandon that pale and pre-made beige glug on your plate and upgrade to this easy—and seriously refined and delicious—recipe.
RECIPE: Grilled Avocado With Baby Greens and Corn Pico de Gallo
Read article
RECIPE: Grilled Avocado With Baby Greens and Corn Pico de Gallo
Chef Scott Walton’s Grilled Baby Potato, Peach Salad with Chicory and Pumpkin Seeds
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Prep time 20 minutes min.
Cook time 10 minutes min.
Ingredients
1 lb baby Yukon potatoes 2 chicory (Belgian endive) 2 peaches (unripe and seeded) ¼ cup parsley leaves ¼ cup orange chimichurri 2 tbsp pumpkin seeds 2 tbsp olive oil 1 tbsp Aleppo pepper Sea salt, to taste For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
How to make it
Make the chimichurri: To make salt water, use ¼-cup kosher salt to 1 cup water. Bring to a boil to dissolve and cool and reserve. Mix all ingredients and adjust seasoning to your preference. Blanch potatoes in salt water until tender (don’t overcook) and shock in ice water to stop the cooking process. Remove potatoes, dry, and lightly smash with the back of your hand to create a flat surface to grill on. Toss potatoes with salt and 2 tbsp chimichurri. Cut endive and peach in half and toss with 2 tbsp of chimichurri. On a high heat, grill potatoes, peaches, and endive until caramelized. Remove from grill and toss all ingredients with ½-cup more of chimichurri. Add parsley leaves, Aleppo pepper, and mix together. Top with pumpkin seeds, a drizzle of your favorite olive oil, and sea salt.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Prep time 20 minutes min.
Cook time 10 minutes min.
Ingredients
1 lb baby Yukon potatoes 2 chicory (Belgian endive) 2 peaches (unripe and seeded) ¼ cup parsley leaves ¼ cup orange chimichurri 2 tbsp pumpkin seeds 2 tbsp olive oil 1 tbsp Aleppo pepper Sea salt, to taste For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
How to make it
Make the chimichurri: To make salt water, use ¼-cup kosher salt to 1 cup water. Bring to a boil to dissolve and cool and reserve. Mix all ingredients and adjust seasoning to your preference. Blanch potatoes in salt water until tender (don’t overcook) and shock in ice water to stop the cooking process. Remove potatoes, dry, and lightly smash with the back of your hand to create a flat surface to grill on. Toss potatoes with salt and 2 tbsp chimichurri. Cut endive and peach in half and toss with 2 tbsp of chimichurri. On a high heat, grill potatoes, peaches, and endive until caramelized. Remove from grill and toss all ingredients with ½-cup more of chimichurri. Add parsley leaves, Aleppo pepper, and mix together. Top with pumpkin seeds, a drizzle of your favorite olive oil, and sea salt.
Prep time 20 minutes min.
Cook time 10 minutes min.
Prep time 20 minutes min.
Cook time 10 minutes min.
Prep time
20 minutes min.
Cook time
10 minutes min.
Ingredients
- 1 lb baby Yukon potatoes
- 2 chicory (Belgian endive)
- 2 peaches (unripe and seeded)
- ¼ cup parsley leaves
- ¼ cup orange chimichurri
- 2 tbsp pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp Aleppo pepper
- Sea salt, to taste
- For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
How to make it
Make the chimichurri: To make salt water, use ¼-cup kosher salt to 1 cup water. Bring to a boil to dissolve and cool and reserve. Mix all ingredients and adjust seasoning to your preference. Blanch potatoes in salt water until tender (don’t overcook) and shock in ice water to stop the cooking process. Remove potatoes, dry, and lightly smash with the back of your hand to create a flat surface to grill on. Toss potatoes with salt and 2 tbsp chimichurri. Cut endive and peach in half and toss with 2 tbsp of chimichurri. On a high heat, grill potatoes, peaches, and endive until caramelized. Remove from grill and toss all ingredients with ½-cup more of chimichurri. Add parsley leaves, Aleppo pepper, and mix together. Top with pumpkin seeds, a drizzle of your favorite olive oil, and sea salt.
Make the chimichurri: To make salt water, use ¼-cup kosher salt to 1 cup water. Bring to a boil to dissolve and cool and reserve. Mix all ingredients and adjust seasoning to your preference.
Blanch potatoes in salt water until tender (don’t overcook) and shock in ice water to stop the cooking process.
Remove potatoes, dry, and lightly smash with the back of your hand to create a flat surface to grill on. Toss potatoes with salt and 2 tbsp chimichurri.
Cut endive and peach in half and toss with 2 tbsp of chimichurri. On a high heat, grill potatoes, peaches, and endive until caramelized. Remove from grill and toss all ingredients with ½-cup more of chimichurri. Add parsley leaves, Aleppo pepper, and mix together.
Top with pumpkin seeds, a drizzle of your favorite olive oil, and sea salt.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
