Potato Salad signals summer is here – right? And there are many potato salad recipes out there – with mayo, or sour cream or German style that’s warm with vinegar and the list goes on. But I wanted something different, something a little smoky, but light, and I wanted anchovies and capers, so I came up with this Grilled Potato Salad recipe!
You see, I’ve been quarantining in upstate New York with a grill on the deck. Since I am by myself, and I am not fond of doing dishes, I try to grill whatever I can. Heck, I even grilled a whole baby bok choy the other day – it was pretty good but the leaves burnt in order to get some tenderness to the core…oh well!
But here, I grilled the potato slices and scallions first, then combined them with the oil and lemon juice dressing, trying for a completely new version of the German Potato salad recipe. I find the German one nice for its lightness, (no mayo) but too vinegar-y.
What do you think? Tell me your favorite!
I did get a mayo potato salad in the Tanglewood Cookbook a few years ago. You can check out that recipe here.
Then I also did a riff on a Martha Stewart recipe that is super good, but time consuming and a lot of work. Particularly in peeling all of those Cipollini onions – not fun.
So, this Grilled Potato Salad recipe is quick and easy! It won’t spoil your fun on this Memorial Day Holiday. And, it is best eaten warm.
Make this with LOVE and enjoy!!
GRILLED POTATO SALAD – serves 6
1.5 lbs. small organic gold creamer potatoes, sliced into 1/3” thick slices
10 scallions – use about 8” in length
2 Tbs. EVOO
3 Tbs. lemon juice
1 tsp. grainy mustard
1 tsp. Dijon mustard
5 anchovies, finely chopped
1.5 Tbs. capers, drained, patted dry with a paper towel and chopped
1/3 cup EVOO
Salt – to taste
Pepper – fresh ground to taste
Parsley – chopped for garnish
Toss the scallions and potatoes with the olive oil, add salt and pepper to taste. Light your grill to medium heat. If your grill is particularly hot – turn it in between medium and low.
Carefully place the potatoes and scallions on a vegetable grill pan, being cautious as the olive oil will cause a flare up, so back off, then spread the potatoes and scallions out in a single layer. Grill for 4 – 5 minutes, check to see if beautifully browned. Remove the scallions at this point as they will most likely be nicely grilled. Use a metal pancake turner to loosen all the potato slices yet keeping the lovely grilled surfaces. Turn each potato slice over with tongs and grill for another 4 – 5 minutes, until the potatoes are fork tender.
Meanwhile whisk everything together for the dressing, except for the olive oil, Then slowly add the olive oil, whisking while adding, to emulsify.
Chop up the scallions.
Remove the potatoes to a wide bowl and let cool for 10 minutes. Then add the scallions, toss to combine. Add the dressing and fold everything together. Garnish with parsley. This is best served warm and with LOVE.
Let’s give thanks to all of our amazing veterans who keep us safe and democracy alive on this Memorial Day!!
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