My family has many versions of potato salad we enjoy. I still love the one my mom has always made with whipped potatoes, mustard, pickles, onion and boiled eggs. And my aunt used to make a good German potato salad. I also fondly remember the one another aunt would make with cubes of cheddar, and the beautiful one my cousin made studded with olives and extra pimentos.
Another favorite potato salad I’ve made is one with various types of potatoes cubed up with a sour cream base and sprinkled with grated cheddar, crispy bacon and chives. And everyone requests one my daughter makes with lots of fresh herbs and lemon.
Lately, I’ve tossed together potato salads made with roasted or grilled potatoes, giving the dish a deeper, smoky flavor. The tiny marble-size potatoes have worked well for this version that we grill in a cylinder-shaped basket. They are then combined with grainy mustard sauce, shallots and fresh dill! How great would this tangy version be with your 4th of July burgers, brats, and dogs?
Enjoy food made fresh!
Grilled Potato Salad
2 pounds tiny golden potatoes 2 tablespoons olive oil, divided 1 teaspoons salt, divided ½ teaspoon freshly cracked black pepper, divided 3 tablespoons brown or grainy mustard 2 tablespoons rice vinegar 2 tablespoons Dijon mustard 1 large shallot, peeled, halved, and thinly sliced ¼ cup chopped fresh dill Prepare outdoor grill, charcoal or gas, to be set at a medium heat.
Wash potatoes and leave skins intact.
Place potatoes into a medium saucepan and cover with water. Bring to a boil on high heat, then reduce to medium and cook for about 15 minutes, until they begin to get tender. Drain off water and let the moister on the potatoes air dry for a minute or two. Gently toss with 1 tablespoons olive oil, and ½ teaspoon each, salt and pepper.
Place onto a grill pan with holes, or into a grill basket. Alternatively, a packet made out of heavy-duty foil with multiple holes punched in the bottom to allow a portion of the potatoes to touch the grill may be used. Grill over medium heat for approximately 5 minutes. Shake the grill pan, basket, or foil packet, occasionally, throughout. Once potatoes are fully cooked and have visible grill marks, remove from heat and prepare dressing.
In a medium serving bowl whisk together remaining olive oil and remaining salt and pepper, with vinegar, brown or grainy mustard, and Dijon. Add warm potatoes, dill and shallots, tossing gently to coat. Makes 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
