Carb lovers rejoice! A have found yet another potato salad recipe that is simple to prepare, but is different than your usual run of the mill potato salad. I saw this recipe on the Chew last week and I could not wait to fire up my grill! The grill will give this salad another layer of depth and flavor so try not to skip the grilling if you can. I even got more excited when I went to the market and found purple potatoes! I figured in addition to the potato salad being delicious it would also be beautiful!
They key to these potatoes are to toss them in the vinaigrette when the potatoes are still warm. They will absorb all of the vinaigrette and be delicious. If you wanted to make this a creamy potato salad you could add some Greek yogurt into the mix. It would be tangy and delicious! Also make sure you boil the potatoes first and cut them fairly thick. You want to make sure they don't break apart on the grill or when you boil them.
Random Thoughts: Bacon would be delicious in this.
Tangy Grilled Potato Salad
- 2 pound Small Waxy Potatoes (such as Yukon Gold or Ruby Crescent)
- 1/2 cup Extra-Virgin Olive Oil
- 1 tablespoon Celery Seeds
- 6 Scallions
- 2 tablespoons Dijon Mustard
- 1/4 cup Red Wine Vinegar
- Kosher Salt and Freshly Ground Black Pepper
Bring a large pot of salted water to a boil. Add the potatoes, bring back to a boil, and cook for 6 minutes. Drain and let cool slightly. While the potatoes cook, preheat a gas grill or prepare a fire in a charcoal grill.
Cut the potatoes into 3 to 4 slices each, about 1/2-inch thick. Place potatoes on the grill and cook, turning occasionally, until the potatoes are lightly browned and tender, about 15 minutes.
In a large bowl, whisk together the mustard, vinegar, olive oil, celery seeds, scallions, and salt and pepper to taste. Add the potatoes to the bowl toss to coat. Serve immediately.