Jun 25 2012

grilled potato “salad”

Now, I am not a fan of potato salad, and by not a fan, I mean, just looking at a container of potato salad evokes my gag reflex to go into hyperdrive…

This, is not potato salad, and in my mind, should never be categorized with such a vile object.

I my daily perusing of, the all knowing, pinterest, I stumbled upon this recipe pinned by my mother-in-law. Since she is a major foodie, a cook extraordinaire, I had to take a look. Instantly my mouth began to water, and I had to sanitize my drowl off the keyboard. This quickly became a family favorite, and a must have any grilling event.

Grilled Potato “Salad”

  • Red Potatoes – cut into quarters / about 5 cups cubed
  • Olive Oil – 2-3 tablespoons
  • Dressing – 5 1/2 tablespoons Regular Mayonnaise & 2 Tablespoons Grey Poupon Dijon Mustard
  • Dry Rub –  2 teaspoons Paprika, 1/8 teaspoon Celery Seeds, 1/2 teaspoon of dried crushed Rosemary, 1 teaspoon Garlic Salt,  1/2 teaspoon Pepper

Wash the potatoes and cut them into quarters. Boil potatoes until soft, but not mushy.

Once the potatoes are cooked, drain them and toss them with a few tablespoons of olive oil.

Then, add your dry rub seasoning which is your mixture of Paprika, Celery Seeds, Rosemary, Garlic Salt, Pepper, and toss it  with your potatoes.

Spray your grill pan with non-stick spray, and cook the potatoes on the grill for about 15 minutes.  Keep in mind, they’re already cooked from boiling them.  But, finishing them off on the grill will give them a nice grilled flavor and crispy texture.

Once the potatoes have crisped up on the outside and have a nice grilled look to them, take them off the grill and mix them with your mayonnaise and Dijon dressing. Serve and enjoy!