Grilled Potato Salad

Grilled potato salad is no wallflower of a dish. It comes to the party with a smoky swagger and a fire-kissed grin, disrupting the potluck with its audacious twist on the familiar. It's not just about elevating the humble spud to the realm of the sublime, it's also a rebellion against the run-of-the-mill mayo-laden salads that have grown predictably stale. This dish defies expectation, bridging the gap between comfort food and culinary innovation.

Every forkful is a riot of texture and flavor: the crisp edges and tender insides of the potatoes, the sharp tang of the dressing, the heady aroma of smoke and char. This isn't just potato salad; it's a testament to the transformative power of fire and creativity. It dances across the palate, igniting the senses with its riotous harmony of taste and texture, a gastronomic siren song of the grill.

And yet, beneath its bold exterior, there's an undeniable warmth and familiarity to this dish. It's the thrill of the new interwoven with the comfort of the known, a culinary adventure anchored in homely, hearth-side memories. So, take a bite and let the flavor transport you to a place where the coals are always glowing and the potato salad is always, without exception, grilled.🤘🏼

Yield: 8 cups

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Grilled Potato Salad

Cook time: 1 HourTotal time: 1 Hour

Ingredients

• 3 pounds Potatoes
• 4 Hard-boiled Eggs, chopped
• 1 1/2 cups Yogurt or Mayo
• 2 Tbsp Mustard
• 2 Dill Pickles, small dice
• 2 Celery Ribs, small dice
• 1/2 Onion, small dice
• 1/2 Chili Pepper, seeded and diced
• 1/4 cup Vinegar
• Fresh Herbs, to taste
• Black Pepper, to taste
• Kosher Salt, to taste
• 1/2 tsp MSG (optional)

Instructions

1. Start by boiling the potatoes. Put them in a large pot, cover with water, and bring to a boil. Cook until they are just fork-tender, about 10-15 minutes depending on the size of your potatoes. Be careful not to overcook, as they'll continue cooking on the grill.
2. While the potatoes are boiling, prepare your other ingredients. Chop your hard-boiled eggs, pickles, celery, onion, and chili pepper. Set these aside.
3. When the potatoes are ready, drain them and let them cool slightly. Once they're cool enough to handle, cut them into halves or quarters, depending on their size.
4. Preheat your grill to medium heat. Grill the potatoes, cut side down, until they have nice char marks, about 3-5 minutes.
5. While the potatoes are grilling, prepare the dressing. In a large bowl, combine the yogurt or mayo, mustard, vinegar, a generous pinch of salt, black pepper to taste, and the MSG if using. Mix until well combined.
6. Once the potatoes are grilled, let them cool slightly, then cut them into bitesized pieces and add them to the bowl with the dressing. Add the chopped eggs, pickles, celery, onion, and chili pepper.
7. Toss everything together until the potatoes and other ingredients are well coated with the dressing.
8. Taste and adjust the seasoning as needed, adding more salt, pepper, or fresh herbs to your preference.
9. Serve the salad at room temperature, or cover and chill in the refrigerator for an hour or two before serving to let the flavors meld together.

Adam's Notes

• This grilled potato salad is a great side dish for BBQs or any summer meal. The grilling step adds a nice smoky flavor to the potatoes, and the yogurt or mayo dressing gives it a creamy, tangy finish.