Recipe courtesy of Guy Fieri
From:
Food Network Magazine
Smokin' Potato Salad
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 373
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 626 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 373
- Total Fat
- 24 g
- Saturated Fat
- 5 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 17 mg
- Sodium
- 626 mg
Ingredients
Directions
- Preheat a grill to medium. Oil the grill grates well.
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.
