Grilled Potato Salad Recipe

Grilled Potato Salad Recipe

from today.com
Side dishes
65 min

Lighten up potato salad and boost its flavor with garlicky Greek yogurt dressing, grilled spuds and charred onion.

Ingredients

  • 1 ½ poundsred bliss potatoes
  • 2 tablespoonskosher salt, plus more for seasoning to taste
  • 1 mediumred onion
  • 2 tablespoonsolive oil, plus more for oiling the grill
  • freshly ground black pepper
  • 1 cupgreek yogurt
  • ¼ cupchopped fresh dill, plus more to garnish
  • ¼ cupmayonnaise
  • 2 clovesgarlic, minced
  • 2 tablespoonsfreshly squeezed lemon juice

Directions

  1. 1

    Clean, oil and preheat your grill, setting up "zone cooking" so that one half of the grill is set to high and the other half to medium-low.

  2. 2

    Place the red bliss potatoes into a large pot with 2 tablespoons kosher salt and cover with water. Bring the potatoes up to a boil, then reduce the heat and simmer for about 8 to 10 minutes or just until potatoes are tender.

  3. 3

    Once the potatoes are tender, strain and transfer them to a baking tray. Let cool to room temperature. Once cool, slice the potatoes in half lengthwise, transfer them to a mixing bowl and reserve.

  4. 4

    Peel the red onion (keeping the onion intact) and slice into 1/2-inch-thick rings. Leave the rings whole and transfer to the bowl with cut potatoes. Season potatoes and onions with olive oil, kosher salt and ground black pepper.

  5. 5

    Gently place the whole seasoned onion rings onto the hot side of the grill with the seasoned sliced potatoes (avoid dripping any excess oil onto the grill as it will cause a flare-up) and cook, allowing the onions and potatoes to get nice grill marks before turning. Turn the potatoes and onions and continue to cook to create the same grill marks on the other side and until potatoes and onions are tender.

  6. 6

    Remove the cooked potatoes and onions from the grill and transfer them back to a baking tray. Allow to cool back to room temperature.

  7. 7

    While the potatoes are cooling, in a medium-sized mixing bowl whisk together the Greek yogurt with the chopped fresh dill, mayonnaise, minced garlic, lemon juice, kosher salt and ground black pepper.

  8. 8

    Toss the cooled potatoes and onions into the dill yogurt and transfer to the desired serving dish. Garnish with fresh dill and serve.