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Grilled Potato Salad

From

August/September 2006

Grilled Potato Salad

Smoky grilled potatoes in a highly seasoned vinaigrette are a worthy addition to a griller’s repertoire, but most recipes require a lot of precision tong or spatula work. For a recipe with an easier approach, we precooked waxy Red Bliss potatoes, which hold their shape better than other types, and cut down on the number of potato pieces that needed to be flipped by using large potatoes and cutting them into thick planks. We also wanted our Grilled Potato Salad recipe to taste smoky—but not so much that it was overwhelming. To moderate the smoke flavor, we used bold ingredients like garlic, capers, and parsley in the vinaigrette.

Serves 6

This salad is best served at room temperature; this gives the potatoes time to soak up the flavors of the dressing. If you choose to serve it warm, let the salad rest for 15 minutes before serving to allow the flavors to meld. Look for potatoes that are 3 to 4 inches around; you will need about six for this recipe.

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