Everyone loves potato salad. That’s just a fact. But most potato salad is creamy and mayonnaise-based and leaves you feeling just a little too full on a warm summer day. That’s why this Grilled French Potato Salad will be your elevated side dish at the next BBQ you bring it to.
Based in an lemon-garlic dressing, this herb heavy dish requires just a few simple steps. First, gather your ingredients:
Before you skewer and grill your red potatoes, you’ll want to parboil them for at least 7-10 minutes. This makes sure that your potatoes are cooked all the way through when you grill them. Trust me, nobody likes an al dente potato.
Next, skewer your potatoes and brush them with olive oil. I used the Endurance® BBQ Skewers because they’re sturdy and easy to handle. Lightly salt with sea salt (I use larger grained salt because it seems to season better with the potato).
Now get those babies on the grill and roast for 25-30 minutes, or until skin is nice and crisp, rotating the skewer every 10 minutes or so.
Mix your dressing together while the potatoes are grilling. Combine the lemon juice, olive oil, chopped herbs, garlic, and stone ground mustard until thoroughly emulsified. I love the Endurance® 12″ Balloon Whisk for jobs like this because the handle is easy to grip and the whisk does an amazing job of incorporating all the elements.
Remove your potatoes from the skewers when they’ve cooled and cut in half. Mix into the dressing and serve at room temperature.
the recipe: grilled French potato salad
4lbs small red potatoes, cleaned
3 tbs sea salt – 1 tbs for boiling
2 tbs white wine vinegar
4 tsp stone ground mustard
1/2 cup olive oil, plus 2 tbs for brushing
2 lemons, juiced
1 tsp ground black pepper
2 small shallots, minced
2 tbs chives, minced
4 cloves garlic, minced
2 tbs thyme, minced
2 tbs thyme, minced
Small drizzle of honey
Bring large stock pot with salted water to a boil. Place 4 lbs of red potatoes in pot and boil for 7-10 minutes. Drain potatoes and skewer onto BBQ skewers. Brush potatoes with olive oil and coat with 3 tbs sea salt. Grill potatoes for 25-30 minutes or until skin is crisp, rotating every 10 minutes. Remove from grill and allow to cool.
While potatoes are grilling, make potato salad dressing. Pour/place remaining ingredients into large mixing bowl. Whisk until dressing has emulsified.
Remove potatoes from skewers and cut in half. Add to large mixing bowl with dressing and coat evenly. Serve immediately or at room temperature (do not refrigerate, as the olive oil in the dressing will harden).