“Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling,” by Joe Carroll and Nick Fauchald<\/p>\n
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![\"Feature-Image-Potato-Salad-Feeding-The-Fire-Dinner-Party-Entertaining-Joe-Carroll-Spuyten-Duyvil-St.-Anselm-Fette-Sau-Brooklyn-Williamsburg-NYC-BBQ-Grilling-Outdoor-Cooking-Recipe\"](\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/06\/Feature-Image-Potato-Salad-Feeding-The-Fire-Dinner-Party-Entertaining-Joe-Carroll-Spuyten-Duyvil-St.-Anselm-Fette-Sau-Brooklyn-Williamsburg-NYC-BBQ-Grilling-Outdoor-Cooking-Recipe-300x110.jpg\")
\u00bc cup, plus 1 tablespoon, olive oil, divided
\n1 large Spanish onion, diced
\n4 pounds Yukon Gold or other waxy potatoes
\nKosher salt and freshly ground black pepper, to taste
\n2 tablespoons whole-grain mustard
\n\u00bc cup cider vinegar
\nPinch of cayenne pepper
\n3 tablespoons finely chopped chives<\/p>\n
1. In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don’t want the onion to brown. Transfer the onion to a bowl and let cool.<\/p>\n
2. In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.<\/p>\n
3. While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining \u00bc cup of olive oil. Season with salt and pepper.<\/p>\n
4. When the potatoes are cool enough to handle, cut them into \u00bd-inch dice.<\/p>\n
5. Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day. \u00a0Yield: 8 to 10 servings<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
“Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling,” by Joe Carroll and Nick Fauchald \u00bc cup, plus 1 tablespoon, olive oil, divided 1 large Spanish onion, diced 4 pounds Yukon Gold or other waxy potatoes Kosher salt … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,93,296,20],"tags":[119,209,90,10],"class_list":["post-4459","post","type-post","status-publish","format-standard","hentry","category-recipes","category-salad","category-salad-dressing","category-sides","tag-olive-oil","tag-onion","tag-potatoes","tag-salads"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4459"}],"version-history":[{"count":4,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4459\/revisions"}],"predecessor-version":[{"id":4464,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4459\/revisions\/4464"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}