Grilled Potato Salad

We all have foods that evoke seasons when we smell or taste them. For me, summer and potato salad seem to go hand in hand. I mean, how often do you crave, much less make, potato salad in the middle of winter? For me, the taste of food hot off the outdoor grill is also synonymous with summer—though to be honest, we use our outdoor grill all year long (unless, like this past winter, it’s buried under 4 feet of snow!). Nothing screams summer quite like grilled potato salad.

BUT….. there’s that pesky little detail that even though I love food that is delicious, I enjoy it more when I know that I am deriving ENERGY and other benefits from what goes into my body…..and potato salad seems so….well….unhealthy! Like, it’s the thing at the BBQ you try to skip over because it’s laden with mayo and carbs and calories galore. Right? Well, maybe some of that can be avoided….and maybe there’s some nutritional benefit to the potatoes after all.

Scallions added to grilled potatoes make for a super tasty salad.

Yukon Gold potatoes are high in vitamin C. One medium sized potato will generate 50% of your recommended daily allowance! Vitamin C is a super star antioxidant, which helps with the regeneration of cells, amongst other things. An added benefit of that Vitamin C is that is makes the iron in the potatoes readily absorbable. Potatoes are also a good source of potassium, which may help lower your blood pressure. Enough of a reason for me to pursue a recipe!

Since the highest concentration of vitamins and minerals are found in the skin of the potato, this recipe calls for leaving the skins on, boosting the nutritional content. Not only that, but not having to peel the potatoes saves time. Let’s face it, one of the best thins about potato salad is its simplicity. No need to complicate things by peeling those babies, or adding a litany of ingredients. The mustard in the dressing adds just enough tang and the scallions further boost the flavor…enough that nothing more is needed. Seriously. These are that good, and without much time or effort! Bam! You’re done.

Bring on summer, and pass the potato salad!!

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Ingredients

• 3 lbs Yukon gold potatoes
• 1 Tablespoon olive oil
Sauce:
• ¼ cup olive oil
• 2 Tablespoons Dijon mustard
• ½ teaspoon coarse salt
• ½ teaspoon white pepper
• 1 bunch scallions

Instructions

1. Preheat grill to medium/high.
2. Thoroughly wash potatoes and pat dry. Leaving skin on, cut potatoes into large bite sized pieces, making sure no piece is thin enough to fall through slats on grill.
3. Toss potatoes with 1 Tablespoon olive oil, so they are all coated, to prevent sticking to the grill.
4. Space potatoes onto grill in single layer and close the lid.
5. Meanwhile make the sauce by whisking the oil with the mustard until emulsified. This will take about 2 minutes. Set aside and thinly slice the scallions.
6. Check on potatoes after 10 minutes, and toss so that each side gets grill marks and no sides are burnt.
7. Close lid again and continue to cook for 10 more minutes, tossing occasionally. Potatoes are done when a fork easily goes into them.
8. Start to remove potatoes as they are finished cooking, placing them into large bowl. It may take up to 30 minutes total for them to all be tender.
9. Pour the dressing over potatoes, add the scallions and carefully mix. Serve warm or at room temperature.

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