Smokin' Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 373
- Total Fat
- 24
- Saturated Fat
- 5
- Carbohydrates
- 37
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 626
- Total: 1 hr 25 min
- Prep: 1 hr 10 min
- Cook: 15 min
Ingredients
2 tablespoons canola oil, plus more for the grill
2 pounds Yukon gold potatoes (5 to 6 potatoes)
2 teaspoons smoked paprika
Kosher salt and freshly cracked pepper
1 cup diced celery (from 2 to 3 stalks)
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons chopped capers
Juice of 1/2 lemon
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.