Grilled Potato Salad

5.0/5 rating (1 votes)
Grilled Potato Salad

Living at the lake for the summer making potato salad or macaroni salad are served most often.  You can feed a crowd on these sides.  I decided to grill the potatoes and not boil as we normally do.  This potato had a nice smoky flavor and really added great texture to this salad.  I add celery and carrots for some extra crunch and freshness.

This was a great salad and hope you enjoy as well.  

 

Ingredients

  • 3 large egg
  • 1 pound bag red potatoes
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 celery stalk, cut down the center then chopped
  • 1 carrot, chopped
  • 3 tablespoons chopped onion, optional

Directions

  1. Add 3 eggs to a sauce pan.  Add water to cover the eggs.  Heat stove to a medium temperature and bring water to a boil.  Remove from heat then cover and set timer for 11 minutes.  Remove from water, let cool then peel and chop. Set aside.

  2. Preheat the grill to a medium-high temperature.  

  3. Place the red potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat. Once the water begins to boil lay a wooden spoon over the opening of the pan (that will prevent the water from boiling over) and set your timer for 7 minutes. Drain and let cool.  Cut into quarters.

    Alternatively you can put the potatoes in a large glass bowl and microwave for 5 minutes.

  4. Place the potato pieces on the hot grill, and cook on all sides to create grill marks.  Grill each side for about 2 minutes.  Tongs work great to flip over the potatoes.

  5. In a large bowl (serving bowl) add in mayonnaise, Dijon mustard, garlic powder, paprika, salt and pepper.  Stir together.  Add in potatoes, eggs, celery, carrots and onions.  Use a spatula or large spoon and stir to combine the mayonnaise mixture while coating the potatoes and vegetables.  

     

     

     

  6. Top with extra paprika before serving!

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