Grilled Potato Salad
A BBQ twist on a classic, Grilled Potato salad uses BBQ'd potatoes to add a rich and smoky flavour to your favourite summer side dish.
Prep Time15 mins
Cook Time20 mins
Servings: 6 servings
- 1 pound mini red potatoes scrubbed and air-dried
- 1 tablespoon grape-seed oil or olive oil, just enough to coat the potatoes
- generous splash white wine vinegar
- 1/2 small red onion thinly sliced in half moons, approximately half a cup
- 1/4 mayonnaise your choice, add more to taste
- 1-1/2 tablespoons sharp stone-ground mustard
- salt and pepper to taste
- 2 tablespoons fresh parsley
Preheat grill to 350 degrees, you will cook these on a covered grill. The temperature of your grill should read 350-375. Reduce flames to low to avoid scorching.
In a large bowl, toss the potatoes with oil and then transfer to a grill basket. Place on the grill, and cover with lid. Every 5 minutes or so, check the potatoes and give them a quick shake. Replace lid. The potatoes will take anywhere between 15 to 20 minutes, depending on their size and the heat of the grill. A little bit of char is a good thing. A little bit. Test the potatoes by inserting a knife or a fork into their flesh, it should slide easily with no resistance.
Once potatoes come off the grill, all them to cool only to the point where you can handle them. Cut each potato in half or quarters, should be largish bite-sized pieces, and toss into a large bowl. Toss still warm potatoes with white wine vinegar and a generous pinch of salt. Allow them to cool a bit longer at this point.
Directly to the potatoes, add mayo, mustard, and red onions. Toss well to combine. Taste for seasoning, add salt and pepper, as needed, and fresh chopped parsley.
Tossed the still-warm potatoes with a splash of white wine vinegar and a generous pinch of salt. While they sit the potatoes will absorb the flavours of the vinegar and salt. Let them cool while you get the other stuff ready.
Please use a good quality stone-ground mustard. Dijon. Spicy. Something German maybe. DO NOT use yellow mustard in the squeese bottle. You will be dissappointed in the results.
Consider this recipe a template, I like onions, so I add lots. I don't care for mayo, so I keep it to minimum. You do you, and adjust as necessary.
Fresh herbs brighten the flavours of this salad. I've used parsley. Chives would also be nice. If you choose basil, dill or something else, go easy. Their flavours are distint and could over power the dish.
For mayo, use Veganaise to keep this dish vegan. If this is not important to you, use your favourite mayo.