Grilled potato salad
Delight your taste buds with this flavorful grilled potato salad. The smoky charred potatoes combined with fresh herbs and tangy dressing create a culinary masterpiece.
Ingredients:
- 1360g baby Yukon gold potatoes, halved
- Kosher salt
- 2 tablespoons olive oil
- 1 tablespoon rosemary, minced
- 3 cloves garlic, minced
- 1 yellow onion, slice into rounds
- 1 red bell pepper, quartered
- 2/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tablespoons buttermilk
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 teaspoons chives, chopped
- 2 to 3 dashes Worcestershire sauce
- Dash of white vinegar
- Dash of hot sauce
- Freshly ground black pepper
- 8 slices bacon, cooked and chopped
- 3 scallions, sliced thinly for garnish
Instructions:
- Place the potatoes into a large pot and add enough water to cover them. Season with a generous amount of salt. Heat the pot over medium-high heat and wait for it to start boiling. Cook the potatoes until they are easily pierced with a fork, which usually takes about 8 to 10 minutes. Once done, drain the water and allow the potatoes to cool down for about 5 to 7 minutes.
- Heat a grill pan over medium-high heat. Mix the cooled potatoes with olive oil, rosemary, garlic, onion, and red bell pepper. Transfer the mixture to the grill pan and cook until they develop a nice brown color, usually 2 to 3 minutes per side. Move the potatoes to a large bowl once they are cooked through.
- Prepare the dressing by combining mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt, and pepper in a mason jar. Close the lid tightly and shake the jar until all the ingredients are well blended.
- Drizzle the dressing over the potatoes and mix well to ensure they are evenly coated. Gently fold in the chopped bacon, sprinkle with scallions, and your dish is ready to be served.
Summary:
- Calories: 3559 kcal
- Fat: 249 g
- Protein: 68 g
- Carbs: 274 g
- Potassium: 7143 mg
- Magnesium: 410 mg