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Grilled Potato Salad

A refreshing twist on a classic dish, featuring grilled red potatoes mixed with a creamy dressing and crunchy vegetables, perfect for any gathering or meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds medium red potatoes Tender and flavorful, they form the base of this hearty salad.
  • 2 tablespoons vegetable or canola oil Used to brush on potatoes before grilling for added richness.
  • 4 large hard-boiled eggs Provides creaminess and protein to the dish.
  • 2 tablespoons brown mustard Adds a tangy depth to the dressing.
  • 3 tablespoons cider vinegar Brings brightness and acidity that balances the creaminess.
  • 1 cup plain Greek yogurt Creates a lighter, creamy dressing with a protein boost.
  • ½ cup mayonnaise Adds richness and helps bind the ingredients together.
  • 2 cloves garlic Offers a flavorful punch that enhances the overall taste.
  • 1 teaspoon salt Essential for bringing out the flavors of the ingredients.
  • ½ teaspoon black pepper Adds a subtle kick to the dish.
  • 1 cup celery, diced Provides a crunchy texture and freshness.
  • ½ cup red onion, diced Contributes sharpness and color for visual appeal.
  • ¼ cup flat-leaf parsley, chopped Adds a hint of freshness and a pop of color.
  • ¼ cup green onions, sliced Offers mild onion flavor and a colorful garnish.

Method
 

Preparation
  1. Boil the potatoes: Place the potatoes in a large stockpot and add enough water to cover them. Bring water to a boil over high heat.
  2. Soak the potatoes: Let the potatoes sit in the hot water for 6-10 minutes. Test doneness by inserting a fork into a potato.
  3. Cool the potatoes: Transfer the potatoes into a bowl of cool water to stop the cooking process. Once cooled, pat dry.
  4. Prepare the grill: Preheat the grill to medium-high heat.
  5. Cut and oil the potatoes: Slice the potatoes into quarters or eighths and brush with oil.
  6. Grill the potatoes: Grill with cut-side down for 4-5 minutes, flip and grill the other side for another 4-5 minutes.
  7. Combine ingredients: Remove the potatoes from the grill, add all remaining ingredients to a large bowl, and toss until well coated.
  8. Chill the salad: Chill for 2 hours or overnight; garnish with fresh parsley and green onions before serving.

Notes

For extra flavor, add a pinch of smoked paprika to the dressing. Allow the salad to chill to enhance flavors.