Photo: Grilled Yukon Gold Potato Salad with Red Pepper-Smoked Paprika Mayonnaise Recipe
Ingredients
- 2 pounds small Yukon gold potatoes, scrubbed
- Salt and freshly ground black pepper
- 1/2 cup prepared mayonnaise
- 2 tablespoons Dijon mustard
- 2 red bell peppers, grilled, peeled, seeded and diced
- 2 cloves garlic, chopped
- 1 tablespoon champagne or white wine vinegar
- 1 tablespoon Spanish smoked paprika
- Canola oil
- 1/4 cup chopped flat-leaf parsley, plus more for garnish
Directions
Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.
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By mirandal_99_3059777
Douglas, GA
on August 18, 2011
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These were average. I'd rather just make my regular potato salad the traditional way. It basically tasted the same. That could be b/c I didn't have the pepper, but I can't see how that would've made that much of a difference.
By jeffinsgf
Brighton, MO
on July 07, 2011
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Made this and the skewered steak from the same episode. The steak marinade was a little drab, but the steak sauce and the potato salad were HUGE hits with my friends and family last night. I'm thinking about adding a little bit of crumbled bacon to it next time for a little bit of crunch. I also like the one reviewer's idea of doing a skin on full roast of the potatoes rather than the parboil and grill approach.
By wursiny_3428864
North Huntingdo...
on June 14, 2011
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I absolutely love this recipe! My kids love it and I now have to make it once a week. You can even reserve some of the mayo mixture to put on sandwiches, yum! I have one very picky son who will not touch mayo and he loves this dish. Try it, you will not be sorry!
Read all 27 reviews