Grill-Roasted Tri-Color Potato Salad
Author: 
Recipe type: Indirect heat
Serves: 6 to 8
 
Ingredients
  • For the potatoes:
  • 2 pounds baby tri-colored potatoes (or baby Yukon Golds, Red Bliss or other creamy potato, not Russets)
  • 2 Tablespoons olive oil
  • 2 Tablespoon chopped mixed herbs (parsley, chives, rosemary, etc.)
  • Kosher salt and freshly ground salt and pepper
  •  -
  • For the salad:
  • ¼ cup sliced black olives (I used Kalamatas)
  • 3 Tablespoons capers
  • ¼ cup chopped roasted red bell peppers
  • 2 hard boiled eggs, chopped
  • 1 rib celery, sliced
  • ⅓ cup red onion, finely chopped
  • ¼ cup good quality mayonnaise (NOT Miracle Whip!)
  • 2 teaspoons Dijon mustard
  • 2 teaspoon apple cider vinegar
  • 2 teaspoon lemon pepper
  • 2 tablespoons parsley, chopped
Instructions
  1. For the potatoes: Preheat grill and grid for indirect grilling with a cooking temperature around 400F. Toss potatoes with oil, herbs, salt and pepper. Spread over hot grilling grid in a single layer. Close grill cover and roast for 45 minutes to and hour; flip potatoes halfway through cooking. Potatoes are done when they are golden brown, crisp on the outside and creamy on the inside. Remove from grill and let cool to room temperature.
  2. For the salad: Combine cooled potatoes, vegetables and eggs in a large mixing bowl. Stir together the remaining ingredients and and pour over salad. Toss, add an additional tablespoon of mayo if needed, and taste for seasoning. Cover and chill for at least two hours. Before serving, taste and adjust seasoning if necessary (cold items often require more seasoning than at room temperature).
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at https://blog.bullbbq.com/1156/