Prep time:
20 minutes
|
Cook time:
35 minutes
|
Total time:
55 minutes
With potatoes cooked on the grill and tossed with a creamy horseradish sauce, herbs & pickled red onions, this crispy grilled potato salad is a complete game changer! Recipe created by Lindsey Eats LA.
Ingredients
For Your Potatoes:
- 1.5 pounds yellow baby potatoes (washed, scrubbed, and sliced in half vertically)
- 2 garlic cloves
- 2 sprigs rosemary
- 1 teaspoon dijon mustard
- 1 ½ tablespoons olive oil
- Salt and pepper to taste
For Your Horseradish Sauce:
- ¼ cup mayo
- ¼ cup greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon Bubbie’s Horseradish
- Juice of 1 lemon
- 1 garlic clove, grated
- 1 teaspoon sherry vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
- Serve and top with sliced green onions, fresh dill and pickled red onions
Directions
- Heat your grill. You can alternatively cook this in the oven or on the stovetop.
- Start by making your paste to grill your potatoes. In a blender, or pestle and mortar, add in your garlic, rosemary, salt, pepper, dijon and olive oil. Blend until all combined, emulsified and mixed together. This helps really get the seasoning evenly on all the potatoes.
- Wash, scrub, dry and slice your potatoes in half, vertically. In a cast iron, or grill safe dish, toss your paste and potatoes together until coating evenly.
- Place on the grill, cook and char. Make sure they are spread apart and in even layers in the pan to allow even browning on all sides. Check on it every 10-15 minutes to flip, until fully cooked inside and crispy on the outside, about 35-40 minutes depending on the heat and flames on your grill.
- While your potatoes are on the grill, make your sauce. In a bowl, mix mayo, greek yogurt, dijon, horseradish, lemon, garlic, vinegar, olive oil and salt and pepper.
- Once your potatoes are done, assemble by drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle.
- Serve immediately.
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