I swear by grilling the potatoes for my potato salad.
You get soft, fluffy potatoes with crispy outside and a hint of smoky flavor throughout. The hot, grilled potatoes quickly soak up the dressing, which takes the flavor inside the potatoes. I prefer just a small amount of mustard–none of that yellow potato salad around here, ick! And fresh dill, always fresh dill.
Grilled Summer Potato Salad with Bacon & Radishes
Yields: 4 servings (as a side dish)
2 lb. baby red or gold potatoes, halved
4 slices bacon
¼ c. mayo (homemade, if possible)
2 tbsp. fresh lemon juice
2 tbsp. red wine vinegar
2 tsp. dijon or whole grain mustard
1 tsp. sea salt
½ tsp. ground pepper
3 green onions, chopped
4-6 radishes, sliced
¼ c. chopped pickles
¼ c. chopped fresh dill
Add the baby potatoes and a generous pinch of sea salt to a large pot of cold water. Bring the water to a boil. Simmer until the potatoes are slightly fork tender (you should find just a bit of resistance when piercing them). Drain the potatoes and set them aside to release much of the steam.
While the potatoes are boiling, crisp up the bacon. Set the bacon aside on a paper towel to drain. Once cooled, crumbled the bacon into small pieces. Pour the rendered bacon fat to a medium-sized bowl. Add in the par-boiled potatoes and toss them in the bacon fat until they are lightly coated.
Grill the greased potatoes on all sides over medium-heat heat (an indoor grill pan works, as well). Dark char marks are great for flavor but watch them carefully since they don’t take long to grill after having boiled them.
Whisk together the mayo, lemon juice, vinegar, mustard, sea salt, and black pepper until smooth. Add in the chopped green onions, radishes, pickles, and fresh dill. Add in the warm grill potatoes and toss well until all the potatoes are coated. Serve the potato salad warm or room temperature for maximum flavor.