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Grilled Potato Salad | by Thomas Cizauskas
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Grilled Potato Salad


1/3 cup canola oil

1/3 cup amber ale

3 ounces light cream cheese

1 tsp caraway seeds

1/2 tsp celery seeds

1 tsp brown mustard seeds

1 tsp kosher salt

1/4 tsp red pepper flakes

2 TBSP minced parsley



1. Place all ingredients in blender, and blend on HIGH until smooth.

2. Chill at least 1 hour to meld flavors.




2 TBSP olive oil

2 lbs small red potatoes

1 cup English cucumber, peeled and sliced

3 scallions, minced (including some green leaves)

1/3 cup dill pickle relish

1/3 cup chopped daikon radish

Salt and pepper, to taste



1. Toss potatoes with olive oil and grill over indirect heat until tender; turn often and do not let burn. Remove from heat and, when cool enough to handle, chop into bite-size pieces.

2. Mix chopped potatoes and remaining vegetables in large bowl and mix well with dressing. add salt and pepper, if desired.


Makes 6 to 8 servings.



Grilling with Beer: Bastes, BBQ Sauces, Mops, Marinades, & More, Made With Craft Beer


Author: Lucy Saunders

Hardcover: 224 pages

Publisher: F&B Communications (2006).

Language: English

ISBN-10: 09769875-0-3

ISBN-13: 978-0-9769875-0-5


▶ The first cookbook to infuse the flavors of barbecue and grilled foods with craft beer and the first book to feature the phrase "craft beer" on its cover.

▶ Front cover: here.

▶ Book is out-of-print but used copies can be found on the interwebs. Current cookbook by Ms. Saunders —Dinner in the Beer Garden— is available at the MBAA bookstore.

▶ Posted with permission.



Photo by Yours For Good

— Follow on Twitter: @Cizauskas.

— Follow on Facebook: YoursForGoodFermentables.

— Follow on Instagram: @tcizauskas.

▶ Camera: Olympus Pen E-PL1.

▶ Commercial use requires explicit permission, as per Creative Commons.

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Taken on July 28, 2016