Grilled Potato Salad

1. Preheat grill to high.
2. Add potatoes to a large pot of salted boiling water and cook for about 8 minutes, or until just tender.
3. Drain the potatoes and let them cool slightly until they are safe to handle.
4. Cut the potatoes in half lengthwise.
5. Toss the halved potatoes with 2 Tbsp olive oil.
6. Place the potatoes on the hot grill and cook for 3–5 minutes, or until lightly charred.
7. Remove potatoes from the grill and let them cool slightly.
8. Meanwhile, make the dressing by whisking together olive oil, red wine vinegar, and whole grain mustard.
9. Add the grilled potatoes to a large bowl.
10. Toss with the vinaigrette, scallions, red onion, parsley, dill, and capers.
11. Season with salt and pepper to taste.
12. Serve slightly warm, room temperature, or chilled.

Flavor Note

This potato salad has a bright, savory flavor from the mustard vinaigrette, fresh herbs, and capers. Grilling the potatoes adds light char and depth, making it feel more special than a traditional potato salad.

bonTIPS:

• Use the Eco-Chop to quickly chop the scallions, red onion, parsley, and dill.
• Use the Mini Whisk to bring the vinaigrette together smoothly.
• If grilling is not available, roast the halved potatoes on the Fleximat with the Medium French Perforated Baking Sheet until golden and tender.
• Let the potatoes cool slightly before tossing with the dressing so they absorb flavor without breaking apart.
• This salad can be made ahead, but add a small drizzle of olive oil before serving if it needs refreshing.