Grilled Potato Salad Recipe

Baby potatoes: Small, tender potatoes that cook quickly and have a creamy texture.

Olive oil: Used to coat the potatoes for grilling, adding a rich flavor and helping them crisp up.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Mayonnaise: Provides a creamy base for the salad dressing.

Dijon mustard: Adds a tangy and slightly spicy flavor to the dressing.

Dill: Fresh herb that adds a bright, aromatic flavor.

Green onions: Adds a mild onion flavor and a bit of crunch.

When grilling baby potatoes, ensure they are cut into uniform halves to promote even cooking. To achieve a beautiful char and prevent sticking, preheat the grill grates and lightly oil them before placing the potatoes on the grill. For added flavor, consider using a grill basket to keep the potatoes from falling through the grates and to make turning them easier. After grilling, allow the potatoes to cool slightly before tossing them with the mayonnaise mixture to ensure the dressing adheres well and doesn't become too runny.

• baby potatoes - Substitute with fingerling potatoes: They have a similar texture and flavor, making them a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, enhancing the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with a tangy flavor, making it a healthier alternative.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar tangy flavor with added texture from the mustard seeds.

• fresh dill - Substitute with fresh parsley: Fresh parsley provides a different but complementary fresh herb flavor.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the grilled potatoes to cool completely before storing. This helps prevent condensation, which can make the salad soggy.
• Transfer the potato salad to an airtight container. Ensure the lid is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The grilled potato salad can be kept for up to 3-4 days.
• For longer storage, consider freezing. Place the potato salad in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the potato salad in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Before serving, give the salad a good stir to redistribute the dressing and flavors. You may need to add a bit more mayonnaise or dijon mustard to refresh the taste.
• If you prefer the salad warm, gently reheat the grilled potatoes in a skillet over low heat, stirring occasionally. Avoid microwaving, as it can alter the texture of the potatoes.
• Always check for any off smells or changes in texture before consuming, as these can indicate spoilage.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the grilled potatoes on a baking sheet in a single layer. Cover the sheet with aluminum foil to prevent the potatoes from drying out. Heat for about 10-15 minutes or until warmed through. This method helps retain the grilled flavor and keeps the potatoes crispy on the outside.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Add the grilled potatoes and stir occasionally until they are heated through, about 5-7 minutes. This method is quick and helps maintain the texture of the potatoes.

• Microwave Method: Place the grilled potatoes in a microwave-safe dish. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent. Heat on high for 1-2 minutes, stirring halfway through. This method is the fastest but may slightly alter the texture of the potatoes.

• Grill Method: Preheat your grill to medium heat. Place the grilled potatoes back on the grill for about 5 minutes, turning occasionally, until they are heated through. This method will help you retain the grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled potatoes in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through. This method will help keep the potatoes crispy and delicious.

• Grill: Used to cook the potatoes, giving them a smoky flavor and grill marks.

• Tongs: Essential for turning the potatoes on the grill to ensure they cook evenly.

• Mixing bowl: Used to combine the mayonnaise, dijon mustard, dill, and green onions, as well as to toss the grilled potatoes.

• Knife: Necessary for halving the baby potatoes and chopping the dill and green onions.

• Cutting board: Provides a safe surface for cutting the potatoes, dill, and green onions.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, mayonnaise, and dijon mustard.

• Spatula: Helpful for mixing the ingredients in the bowl and ensuring everything is evenly coated.

• Serving dish: Used to present the finished grilled potato salad.

Pre-cook the potatoes: Boil the baby potatoes for 5-7 minutes before grilling to reduce grilling time.

Use a grill basket: A grill basket can help you turn all the potatoes at once, saving time and effort.

Prep ingredients ahead: Chop the dill and green onions while the potatoes are grilling.

Make the dressing in advance: Mix the mayonnaise, dijon mustard, dill, and green onions ahead of time and store in the fridge.