Description
Michael Symon’s grilled potato salad brings smoky Midwestern charm to classic summer sides. Crisp grilled potatoes mingle with tangy herbs and zesty dressing, creating a crowd-pleasing dish you’ll want to savor at every backyard gathering.
Ingredients
Scale
Main Ingredients:
- 2 lb (907 g) baby potatoes
Herbs and Seasonings:
- 2 tablespoons fresh thyme leaves, divided
- 1 to 2 tablespoons chopped fresh dill
- 1 tablespoon whole grain mustard
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
Dressing and Accompaniments:
- 3 tablespoons extra virgin olive oil
- ¼ cup (60 ml) mayonnaise (vegan if needed)
- 2 to 3 tablespoons lemon juice, divided
- 2 green onions, thinly sliced
- 1 tablespoon chopped capers
Instructions
- Place whole red potatoes in a large pot of salted water, boiling until just tender when pierced with a fork, approximately 12 to 15 minutes (about 350 grams or 12 ounces).
- Drain potatoes and allow them to cool slightly, then carefully slice each potato in half lengthwise.
- Prepare an outdoor grill or heavy cast-iron grill pan, heating to medium-high temperature (around 400°F or 204°C) and lightly coat the grates with vegetable oil to prevent sticking.
- Create a vibrant dressing by whisking together extra virgin olive oil, creamy mayonnaise, freshly squeezed lemon juice, finely chopped fresh thyme leaves, grainy Dijon mustard, kosher salt, and freshly ground black pepper in a medium mixing bowl.
- Gently coat potato halves with approximately half of the prepared dressing, ensuring even coverage.
- Place potato halves cut-side down on the hot grill, cooking for 5 to 7 minutes until a golden-brown crust forms and distinctive grill marks appear.
- Transfer grilled potatoes back to the mixing bowl, drizzling remaining dressing and tossing delicately to maintain potato integrity.
- Fine-tune the flavor by adding an extra tablespoon of lemon juice if desired.
- Garnish with additional chopped fresh thyme, thinly sliced green onions, fragrant fresh dill, and briny capers, folding ingredients together with a light touch.
Notes
- Grill your potatoes until they develop a golden-brown char, creating irresistible crispy edges that add depth to the salad.
- Rotate potatoes halfway through cooking to ensure even caramelization and prevent burning.
- Cool grilled potatoes completely before mixing with other ingredients to maintain their delicate texture.
- Check potatoes with a fork for tenderness – they should pierce easily without falling apart.
- Let the potatoes rest for 5-10 minutes after grilling to help them absorb seasonings more effectively.
- Chop herbs just before adding to preserve their vibrant flavor and bright green color.
- Use fresh herbs for maximum aromatic impact and a burst of garden-fresh taste.
- Select small, waxy potatoes that hold their shape beautifully during grilling and mixing.
- Keep potato sizes uniform for consistent cooking and an elegant presentation.
- Drain potatoes immediately after boiling to stop the cooking process and prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 365 kcal
- Sugar: 1 g
- Sodium: 263 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg