Our grilled potato salad is both creamy and crunchy with a pleasant smoky finish, balanced by the tangy taste of the mayonnaise and Dijon mustard dressing. To avoid an undercooked center with a burnt exterior, par-boil the potatoes prior to grilling – this will cook the potatoes to perfection.
Prep Time: 15 minutes
Yields: 4 Servings
- 2 pounds of small yellow and red-skinned potatoes
- 1-½ teaspoon of olive oil
- 1 teaspoon of paprika
- ½ cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 teaspoon of dried dill weed
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 3 tablespoons of finely chopped chives
- Salt and pepper to taste
- Gently rinse the potatoes with cold water to remove any dirt and place them in a large pot. Fill the large pot with cold water and season generously with salt. Cover the pot and boil over high heat. Simmer until the potatoes are tender but not falling apart, which usually takes about 5-7 minutes. Drain the potatoes and transfer them to a large mixing bowl to cool.
- Once the potatoes are cool enough to handle, slice the potatoes in half and place them back in the bowl. Drizzle the potatoes with olive oil and sprinkle with paprika. Toss to ensure even coating.
- Set half the burners on the grill to a medium-high heat setting and preheat for 10 minutes and clean if necessary.
- Place the potatoes cut-side down first and wait two minutes before turning. Grilling the potatoes in the paprika mixture will give the potato salad a nice smoky taste. Once the potatoes turn a beautiful golden brown and have visible char marks, transfer the potatoes back into the bowl.
- As the grilled potatoes cool, mix the mayonnaise, Dijon mustard, dried dill weed, onion powder, and garlic powder in a separate smaller mixing bowl. We suggest using a French whip to easily combine the ingredients. Taste to see if additional salt and pepper seasoning is needed.
- Once the grilled potatoes have cooled, which takes about five minutes, toss the potatoes in the dressing to coat them thoroughly in the mayonnaise mixture. Scoop the potato salad into a serving dish, and finally sprinkle the chives on top and enjoy!
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