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Grilled Potato Salad: The Best Side Dish You’ve Never Had

Grilled Potato Salad
No matter what the summer occasion, there’s a very good chance that a batch of potato salad will make an appearance. And more often than not, said potato salad is a bit of a disappointment. Always relegated to a supporting role, potato salad is often just a mayo-laden afterthought. But with a little care and creativity, potato salad can be a vibrant, crowd-pleasing dish that lasts for days. On weekends, my husband and I make a big batch for picnics and cookouts, and then continue to enjoy the leftovers for the rest of the week. Confession: Potato salad is my go-to snack, and I love it.

Of course all this potato salad eating requires a really great recipe — the run of the mill variety just won’t do. Enter grilled potato salad. The smoky, tender grilled potatoes lend a surprising depth to the dish. Tasty add-ins like red onions and paper thin cucumbers lend crunch and balance. Finally, an easy dressing featuring an olive oil, Dijon, and mayo flavor trifecta is nothing short of perfection. Head below for our grilled potato salad plus a host of other creative potato salad recipes!

Grilled Potato Salad

Grilled Potato Salad

Serves: 6 – 8
Prep time: 10 minutes, plus time to fire up the grill
Cook time: 20 minutes

Ingredients:

1 pound small red potatoes, scrubbed and halved
sea salt to taste
1/2 red onion, sliced into paper thin half moons
1 cup sliced Kirby or pickling cucumbers (peel on, sliced into paper thin half moons)
3 stalks celery, sliced paper thin, leaves and all
1/4 cup minced parsley
3 tablespoons real mayonnaise
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon lemon zest plus 1 tablespoon juice
ground black pepper to taste

Instructions:

1. Place the halved potatoes in a large pot and fill with enough cold water to cover them. Set over a hot flame and bring to a boil. Add a generous amount of sea salt. Cook potatoes for 10-12 minutes, or until potatoes are tender but not at all mushy (think al dente). Drain, sprinkle potatoes with sea salt, and set aside to cool.

2. Meanwhile prepare a hot grill or grill pan.

3. Toss sliced red onions and cukes with a generous pinch of sea salt and set aside.

4. Prepare the dressing by whisking together the mayo, olive oil, Dijon, and lemon zest and juice.

5. When grill is hot, grill the potato halves until nicely charred, about 2 minutes per side. Set aside to cool.

6. Cut each grilled potato half into thirds or quarters. Toss with red onions, cukes, celery, and parsley, and drizzle with two-thirds of the prepared dressing. Taste for salt levels and adjust as needed. Add the remaining dressing as needed. Finish with several pinches ground black pepper.

7. Though this salad is fantastic just as it is, the flavor improves after a stint in the fridge. Cover and refrigerate for up to two days.

Here are 6 more creative ways to make a delicious bowl of potato salad!

 

Warm Roasted Potato Salad 1 of 6
A stint in the oven lends crispy texture and loads of flavor to potatoes and makes for an incredible potato salad.

Get the recipe from Babble
Fingerling Potato Salad 2 of 6
Young fingerling potatoes are often more flavorful than the average potato. Highlight this unique ingredient with a simple preparation featuring tangy chèvre and crisp scallions.

Get the recipe from Babble
Grilled Sweet Potato Salad 3 of 6
Change things up with the smoky deliciousness of grilled sweet potatoes.

Get the recipe from Tasty Yummies
Avocado Potato Salad 4 of 6
Forget the mayo, and try avocado instead! This adventurous recipe offers up a healthy twist on traditional potato salad.

Get the recipe from With Food and Love
Garden Potato Salad 5 of 6
Got veggies? Great! They’ll lend color and crunch with this garden-inspired potato salad.

Get the recipe from Diethood
Dijon Potato Salad with Mushrooms and Onions 6 of 6
Dijon mustard brings loads of flavor and a little kick to this inventive potato salad recipe.

Get the recipe from Diethood

 

Read more from Elizabeth and Brian on Brooklyn Supper.
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