Smoky Potato Salad with Horseradish Mayo

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In our family, we have done potato salad every which way you can think of. We love to serve this quick-and-easy version when we’ve got the grill fired up. Or in this case, just plan on throwing these potatoes on with your dinner the night before and you can make this stand-out potato salad for a picnic the next day!

Ingredients:

1 ½ pounds small- to medium-size Yukon Gold potatoes
Olive oil, for brushing
½ teaspoon salt, plus additional to taste
½ teaspoon freshly ground black pepper, plus additional to taste
1/3 cup mayonnaise
¼ cup chopped scallions (white and light green parts)
3 tablespoons very finely chopped celery
3 tablespoons chopped fresh parsley
2 tablespoons prepared horseradish

Instructions:

Prick the potatoes all over with a fork and place on a microwave-safe plate. Cook in the microwave on medium-high power for 3 minutes. Turn the potatoes and cook for 3 minutes more, until fork tender. Preheat the grill to high heat and brush the grate with oil or spray with nonstick cooking spray. Brush the potatoes with olive oil and sprinkle with the additional salt and pepper to taste. Transfer the potatoes to the grill. Close the cover and cook, turning occasionally, until the skins are crisp and dark golden, 7 to 8 minutes. Let the potatoes cool completely, and then cut them into large chunks. In a large bowl, combine the potatoes, mayonnaise, scallions, celery, parsley, horseradish, and the ½ teaspoon each salt and pepper. Toss well. Taste and adjust the seasonings, if necessary.

Servings:
Prep Time:
Cook Time:
Difficulty: Easy

from Get Fired Up, 2011 Get your copy today!

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