Grilled Yukon Gold Potato Salad with Red Pepper-Smoked Paprika Mayonnaise
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 449
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 46
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 6
- Cholesterol
- 11
- Sodium
- 789
- Total: 52 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 12 min
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.