For years, I've been using the same potato salad recipe. But last summer, everything changed when I tried this new recipe for Grilled Potato Salad. It is amazing! My 5 year old loves it so much that every time I make it, he says "Mom, please make this again!"
I found this recipe from My Recipes.com, which is a little bit complicated. But, after you make it one time, you can do your own spin off, like I do, and just improvise with ingredients you have around the house.
Here is my simplified version:
The Ingredients:
- Red Bliss 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
How to make grilled potato salad:
Wash the potatoes and cut them into quarters
Boil the potatoes until they are completely cooked, but still firm. The original recipe from MyRecipes.com tells you to cook the potatoes on the grill, but that has not worked well for me. I think it's much easier to boil them first and then finish them off on the grill.
You'll know the potatoes are done if you can poke them with a fork and the fork slides right in. If they're still hard, and the fork won't go in, that means they're not ready yet.
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 itwith 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!