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1
Dressing -- I make this first and just set to the side as I get ready to grill the vegetables.
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2
Pine Nuts -- In a small dry sauce pan, add the pine nuts and heat to medium high.
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3
Toast the nuts until they begin to get lightly brown.
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4
You can smell the nuts when they become toasted.
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5
Watch them, they don't take long and you don't want them to burn.
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6
Remove to a small plate or paper towel to cool.
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7
They are done.
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8
Potatoes, Onion and Radicchio -- Simply brush the potato slices, radicchio and onion slices with olive oil and season with salt and pepper.
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9
Grill on medium heat (inside or outside grill) until the potatoes are fork tender but not falling apart, the onion slices are golden brown and tender and the radicchio gets a nice sear and becomes slightly tender but not soft, you still want a crisp texture.
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10
Radicchio and Onions -- Chop up the onions and the radicchio.
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11
Toss together in a medium size bowl with a little salt and pepper if needed, and just a drizzle of olive oil.
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12
NOT too much, just a light drizzle (optional).
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13
Transfer to a large serving bowl or platter.
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14
Salad -- To that same bowl you used for the radicchio, add the potatoes, celery, scallions and 1/2 of the dressing and toss.
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15
The potatoes will break up slightly as you toss the salad.
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16
Add as much dressing as you like.
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17
I don't like too much dressing, but add what you like.
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18
Serve -- Add the creamy potato salad over the radicchio and onions and finish with the pine nuts.
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19
I often drizzle a little olive oil on top as a garnish.
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20
Squeeze a lemon wedge and put the others around the salad.
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21
Note: As I said, warm, room temp or chilled - it is a great twist on a traditional potato salad.
