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Yes and it's just delicious! Rec: Warm Grilled Potato Salad. Just saw Tyler at Copia

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Joined: Dec 9, 2005


Posted to Thread #12643 at 12:12 am on Nov 16, 2008

last weekend for a cooking demonstration/book-signing and he did this Warm Grilled Potato Salad recipe. This is a slight variation on the recipe you linked to as it calls for grilling the potato halves after cooking them whole in the cream/milk mixture. One of the things Tyler mentioned several times during the demo is "color equals flavor", so by grilling the cooked potato halves you gain more color and more flavor. He called it "potato salad" but in the end it's really more like chunky mashed potatoes to me. I came home that night and made them and think they're verrry tasty, a definite keeper....lovely comfort food. My neighbor made them also and is planning to serve them for Thanksgiving dinner.

Tyler mentioned the reason he likes to cook them in the cream/milk mixture is that normally when you cook potatoes you drain off the cooking water and alot of flavor within that cooked potato water gets tossed down the drain. His method incorporates some of that flavor back into the finished potato dish. The garlic, bay leaf and thyme infuse the cream with a nice flavor. The cream/milk mixture reduces down a little while the potatoes are cooking and in the end you do toss a little bit of the cream but really not that much. I personally think it's worth doing...give it a try yourself and see how you like the dish.

Warm Grilled Potato Salad

8 medium-sized Yukon gold potatoes
2 cups heavy cream
2 cups whole milk
4 cloves garlic, peeled and gently smashed
4 sprigs fresh thyme
1 bay leaf
kosher salt & freshly ground black pepper
extra-virgin olive oil
1 tablespoon whole grain mustard
2 scallions, for garnish
ice water

Add potatoes, cream, milk, garlic, thyme and bay leaf into a large sauce pan and gently boil for 15 minutes until potatoes are just tender and the tip of a pairing knife goes through with little resistance. Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain. Cut the potatoes into large pieces then brown on a hot grill with a little olive oil for 4-5 minutes until they just get a little golden color. Place browned potatoes in a mixing bowl. Gently smash with a potato masher or large metal spoon. You want to smash the potatoes so they are broken up but there is still a lot of texture. Strain the cream mixture and add just enough to make the potato base creamy (about 1 1/2 cups). Add 1 large tablespoon of whole grain mustard and season with plenty of kosher salt and freshly ground black pepper. Garnish with curled scallion threads. Make these by cutting scallions on the bias into thin ribbons and soak in ice water until they curl up, about two minutes (Patís note: I didnít soak in ice water, just sliced and garnished.)

Serves 4-6. Time: 45 minutes

Source: Tyler Florence appearance at Copia

Patís notes: Really delicious.

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