Forget everything you know about traditional potato salad! This isn't your grandmother's picnic side dish - this is a game-changing, flavor-packed grilled potato salad that will transform your summer cooking game. Imagine crispy, charred potatoes with a tangy dressing and fresh cucumber crunch that will make your taste buds dance with excitement. Whether you're a grilling enthusiast or just someone who loves bold, delicious flavors, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds small potatoes
- 1 cucumber, diced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
Instructions
- Wash the small potatoes thoroughly and pat them dry with paper towels. Cut larger potatoes in half to ensure even cooking, keeping smaller potatoes whole.
- Parboil the potatoes in salted boiling water for 8-10 minutes until they are slightly tender but not fully cooked. Drain and let them cool for 5 minutes.
- Preheat your grill to medium-high heat (around 400°F). Brush the parboiled potatoes with 2 tablespoons of olive oil and season generously with salt and pepper.
- Place potatoes on the grill, cut-side down if halved. Grill for 4-5 minutes on each side, rotating to create nice char marks and crispy exterior.
- While potatoes are grilling, prepare the dressing by whisking together remaining olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a large mixing bowl.
- Remove grilled potatoes from heat and let them cool for 5-7 minutes. Cut into bite-sized pieces if not already done.
- Dice the cucumber into small, uniform cubes while potatoes are cooling.
- Toss the warm potato pieces and diced cucumber in the prepared dressing, ensuring even coating.
- Sprinkle freshly chopped dill over the salad and gently mix to distribute herbs evenly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve warm or at room temperature.
Tips
- Choose the right potatoes: Small, waxy potatoes work best for even cooking and perfect grilling.
- Parboiling is crucial: This step ensures your potatoes are tender inside and crispy outside.
- Don't skip the char: Those grill marks add incredible smoky flavor and texture.
- Keep dressing at room temperature for best absorption.
- Use fresh dill for maximum flavor - dried herbs won't give the same vibrant taste.
- Let potatoes cool slightly before dressing to help them absorb flavors better.
- For extra crunch, consider adding toasted pine nuts or sliced almonds.
- This salad is best served warm, but also delicious at room temperature.
Nutrition Facts
Calories: 438kcal
Carbohydrates: 87g
Protein: g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
