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Category: Potato Salads
Prep Time: Cook Time: Total Time:
Potatoes
2 to 2 1/2 lbs small to medium red skin potatoes
2 tbsp olive oil
1 tbsp Dijon
1/2 tsp kosher or sea salt
1/4 tsp black pepper
Salad
3 ribs celery, thinly sliced
4 green onions or small bunch chives, chopped
4 hard-cooked eggs, peeled, chopped
1 1/4 cups reduced-fat mayonnaise
2 tbsp Dijon
1 tsp salt
1/2 tsp coarsely ground black pepper
Favorite all-purpose seasoning blend to taste
Preheat the grill to medium-high. Scrub the potatoes and cut them in wedges. Place the wedges in a microwave-safe bowl and microwave on high for two minutes. In a small bowl, whisk together the oil, Dijon, salt and pepper. Pour over the potatoes and toss to coat.
Place the potatoes cut side down on the grill grates and grill about five minutes or until you get nice grill marks. Turn and continue grilling so the potato wedges are grill-marked on all sides, about 15 minutes. Remove from the grill and place in a serving bowl; let cool about five minutes.
Add the celery, green onions and eggs and mix. Add the mayonnaise, Dijon, salt, pepper and, if using, seasoning blend. Mix thoroughly. Taste and adjust seasonings. For a creamier potato salad, add more mayonnaise. Serve immediately or cover and chill before serving. Serves: 8
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GRILLED RED SKIN POTATO SALAD
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Category: Potato Salads
Prep Time: Cook Time: Total Time:
Potatoes
2 to 2 1/2 lbs small to medium red skin potatoes
2 tbsp olive oil
1 tbsp Dijon
1/2 tsp kosher or sea salt
1/4 tsp black pepper
Salad
3 ribs celery, thinly sliced
4 green onions or small bunch chives, chopped
4 hard-cooked eggs, peeled, chopped
1 1/4 cups reduced-fat mayonnaise
2 tbsp Dijon
1 tsp salt
1/2 tsp coarsely ground black pepper
Favorite all-purpose seasoning blend to taste
Preheat the grill to medium-high. Scrub the potatoes and cut them in wedges. Place the wedges in a microwave-safe bowl and microwave on high for two minutes. In a small bowl, whisk together the oil, Dijon, salt and pepper. Pour over the potatoes and toss to coat.
Place the potatoes cut side down on the grill grates and grill about five minutes or until you get nice grill marks. Turn and continue grilling so the potato wedges are grill-marked on all sides, about 15 minutes. Remove from the grill and place in a serving bowl; let cool about five minutes.
Add the celery, green onions and eggs and mix. Add the mayonnaise, Dijon, salt, pepper and, if using, seasoning blend. Mix thoroughly. Taste and adjust seasonings. For a creamier potato salad, add more mayonnaise. Serve immediately or cover and chill before serving. Serves: 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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