Everyone and their mother has a recipe for potato salad, but how many do it grilled? Crispy potatoes and a creamy sauce make for a flavorful take on this picnic classic!
Grilled and Chilled Creamy Potato Salad
- 1 ½ lbs small potatoes (red, yellow, purple), boiled and cooled
- Olive oil
- Salt and pepper
- 2 tbsp rice vinegar
- ½ cup sour cream
- 3 green onions, sliced
- 1 celery stalk, diced
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Preheat grill to medium-high heat, and place a grill mat on the grates. Boil potatoes for 5 minutes, or until slightly tender. Cool then cut in half length-wise.
In a bowl, toss potatoes in 1 tbsp olive oil, then season with salt and pepper. Place potatoes cut side down on the grill mat, and grill 3-5 minutes or until marks form. Remove from heat, and chill in refrigerator.
Once potatoes are cool, add vinegar, sour cream, onions, celery, herbs, lemon juice, and zest to the bowl, and toss until potatoes and vegetables are covered and sauce is distributed.
Chill again and serve!
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