Grilled Potato Salad

Grilled Potato Salad is my absolute favorite way to make potatoes in the summer.

Here I go posting a non-baking recipe again. I can’t help it. I have so much great produce to work with at this time of year and it’s fun to share all the ways we enjoy the fresh veggies. We’ve been getting a rainbow of beautiful potatoes in our farm share. This is one of my absolute favorite summer dishes and pretty much my favorite way to eat potatoes. It’s my go-to recipe for family dinner and for pot luck get-togethers.

If you’ve never cooked potatoes on the grill you’ll be surprised at the fantastic flavor the fire imparts. I’ve tried grilling raw potatoes but I find they have a better texture if I lightly steam them first until they’re not quite cooked through. Then they’re finished on the grill to brown and take on a little smokey flavor.

When we get potatoes in our farm share they’re still covered with a layer of soil. They keep better that way so I store them as is and clean them when I’m ready to use them. I soak them in warm water then scrub them clean.

steamed purple potatoes

This batch of potato salad was made with lovely purple potatoes that kept their color even after cooking.

I use a grill pan to keep the potatoes from falling through the grate. I find the heat easier to control on a gas grill than on charcoal. If you use charcoal you probably want to let the fire die down a bit to avoid burning the potatoes before they’re cooked through.

The grilled potatoes are delicious even without the dressing if you want to cut back on the calories or don’t like mayonnaise.

I’ve been making and perfecting this recipe for years, ever since I came across a recipe for roasted potato salad in a magazine. I’ve found that adding the dressing in two stages gets the most flavor without drowning the potatoes in mayonnaise. First I add a little of the dressing while the potatoes are still warm. The warm potatoes absorb the dressing and take in the flavor. Then I add a little more dressing after the potatoes are cooled to finish the salad.

Since I started adding the mayonnaise in two stages I use less overall but get more flavor. I don’t end up using all the mayonnaise if I make a smaller batch of potatoes but I don’t mind having a little left over for sandwiches or salad dressing. If you’re feeding a larger crowd you could probably grill another pound of potatoes and still have enough dressing.

Tossing a little of the dressing and the shallots with the warm potatoes allows and flavors to permeate the potatoes

Adapt the recipe to your taste and what you’ve got on hand. My favorite add-in is scallions, but I’ll use shallots or red onion if that’s what I have available. A little handful of bacon bits wouldn’t be a bad thing, either.

Do you have a favorite summer veggie grill recipe? I’m always looking for new ways to use our summer bounty.

Eileen Gray

Yields 4

Grilled Potato Salad

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

To Grill the Potatoes
• 2 pounds small potatoes
• 2 tablespoons vegetable oil
• 1 teaspoon salt
For the Mayonnaise
• 1 Tablespoon fresh lemon juice
• 2 teaspoons mustard (I used brown mustard)
• 2 egg yolks
• 3/4 cup vegetable oil
• 1 Tablespoon fresh thyme or herb of your choice
• Salt and pepper to taste
For Assembly
• 1/4 cup minced scallions or shallots

Instructions

Prep the Potatoes
• Clean the potatoes thoroughly - Do not peel
• Slice each potato in 1/2, lengthwise
• In a microwave safe bowl, toss the potatoes with 1/2 teaspoon of salt and a 2 tablespoons of water
• Cover the bowl tightly with plastic wrap and microwave for 5 minutes
• Remove the bowl from the microwave, be careful it might be hot
• Without unwrapping the bowl, shake the bowl around to toss the potatoes
• Microwave another 5 minutes if needed. The potatoes should be about 80% cooked (the total time may vary based on the power of your microwave)
• Allow the potatoes to cool for 10 minutes before unwrapping the bowl
• Toss the potatoes with the other 1/2 teaspoon of salt and 2 tablespoons vegetable oil
• Meanwhile, preheat a grill pan on a gas grill with the burners on high heat
• When the grill pan is preheated carefully pour the potatoes onto the pan. (If the oil drips and causes a flareup close the lid for a moment to put out the fire)
• Using long barbecue tongs, arrange the potatoes in a single layer, cut sides down
• Grill for about 10 minutes until golden brown on the cut side
• Use the tongs to turn each potato half onto the uncut side and grill until golden brown
Make the mayonnaise
• While the potatoes are cooking make the mayonnaise
• Put the mustard and yolks in a small bowl and use a wire whisk to combine
• Add the lemon juice and whisk to combine
• Place the bowl on a kitchen towel to keep it steady
• Drizzle the oil slowly into the mayonnaise base, all the while continuing to whisk
• The mayonnaise will thicken as the oil is emulsified into the base
• Add the herb of your choice to flavor and adjust salt and pepper to your taste
Assembly
• Remove the grilled potatoes from the heat into a large bowl
• Allow the potatoes to cool about 5 minutes, they should still be fairly warm
• Toss 1/4 cup of the mayonnaise and the scallions with the warm potatoes
• Allow the potatoes to cool to room temperature and toss in as much of the remaining mayonnaise as you like
• Adjust the seasoning to your taste
• Serve at room temperature or slightly chilled. It's best the day it's made but is fine left over

Notes

You may not use all the dressing for your salad. Use enough to your liking. Left over dressing can be used for sandwiches or salad dressing.

If you're making the potato salad for a larger crowd you can grill the potatoes in batches, or use two grill pans if you have room on the grill.

7.6.2

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https://www.baking-sense.com/2015/08/03/grilled-potato-salad/

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