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 Blue Plate 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 Blue Plate® 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.

Combine the Blue Plate 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

Recent Recipes

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

RobertStJohn.com