Pitmaster Potato Salad
Grilling the potatoes over intense coals distinguishes this pitmaster potato salad from all the rest. By charring the potatoes in this manner, they acquire a rustic, sweet, and luscious flavor. Thoughtful selection of dressing and other components results in the most delectable rendition of potato salad you'll ever taste.
Ingredients
Potatoes:
- 2 1/4 pounds large Yukon gold potatoes
Dressing:
- 1 tablespoon Dijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons rice wine vinegar
- 1/3 cup vegetable oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
Salad:
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced dill pickles
- 1/4 cup diced roasted sweet red peppers
- 1/4 cup thinly sliced chives or green onion
Instructions
- Nest potatoes directly in hot coals in a charcoal grill. Surround potatoes with coals for even roasting. Roast until charred, 6 to 7 minutes. Turn potatoes and continue to roast until deeply charred outside and tender inside, 6 to 7 minutes more.
- Remove potatoes to a bowl, cover with foil, and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 1 hour, or preferably overnight.
- Combine Dijon mustard, cider vinegar, rice wine vinegar, vegetable oil, salt, black pepper, and cayenne pepper in a bowl for the dressing and whisk thoroughly.
- Scrape, peel, or cut off any fully charred surface of potato, leaving some dark brown bits for a deeper flavor. Cut potatoes into 1/4-inch to 1/2-inch size pieces.
- Add potatoes to dressing, along with red onion, celery, dill pickles, and red peppers. Toss well with a spatula until evenly mixed. Cover; refrigerate for at least 3 hours before serving, or up to overnight.
- Add chives, mix well, and season to taste with salt and pepper before serving.
Nutrition
Calories: 211kcalCarbohydrates: 29gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 376mgPotassium: 751mgFiber: 3gSugar: 2gVitamin C: 22mgCalcium: 38mgIron: 2mg
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