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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Grilled Potato Salad

Ingredients

3 pounds red potatoes, cut into 1/4” thick circles

3 quarts water

1 Tbsp kosher salt

1/2 cup no-stick grilling marinade for vegetables

1 1/4 cups Mayonnaise

1/4 cup Yellow mustard

2 Tbsp Dijon mustard

2 Tbsp

Place the potatoes, water and salt in a 6 quart pot. Cook over medium heat for 15 minutes. Do not let the water boil. Potatoes should be just less than fork tender when they are removed from the water. Drain the par cooked potatoes and allow to cool. Brush the cooled potatoes with the no-stick marinade.

 

Prepare the grill. Place the grill screen over direct medium heat. Spread the potatoes over the grill topper and cook 10-12 minutes, turning once while cooking. Remove the potatoes from the grill and allow to cool.

 

Combine the mayonnaise, mustards, vinegar, pepper and salt to form a dressing. Gently fold in the potatoes and remaining ingredients into the dressing. Serve immediately.

 

If making in advance or eating leftovers, allow the potato salad to sit at room temperature for 20-30 minutes before serving.

 

Yield: 2 quarts

Rice vinegar

1 1 /2 tsp Black pepper, fresh ground

2 tsp Salt

1 cup Green onion, chopped

1 cup Red bell pepper, small dice

1 cup Celery, small dice

4 Eggs, hard-boiled and chopped

1 /4 cup Sweet pickle relish

Instructions

A grill screen works best to cook the potatoes in this recipe.

Place the potatoes, water and salt in a 6 quart pot. Cook over medium heat for 15 minutes. Do not let the water boil. Potatoes should be just less than fork tender when they are removed from the water. Drain the par cooked potatoes and allow to cool. Brush the cooled potatoes with the no-stick marinade.

Prepare the grill. Place the grill screen over direct medium heat. Spread the potatoes over the grill topper and cook 10-12 minutes, turning once while cooking. Remove the potatoes from the grill and allow to cool.

Combine the mayonnaise, mustards, vinegar, pepper and salt to form a dressing. Gently fold in the potatoes and remaining ingredients into the dressing. Serve immediately.

If making in advance or eating leftovers, allow the potato salad to sit at room temperature for 20-30 minutes before serving.

Yield: 2 quarts

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