Grilled Three-Potato Salad

Grilled Three-Potato Salad: A Summertime Delight

Summer is grilling season, and while burgers and hot dogs always have their place, I’ve recently discovered a new favorite for summer gatherings: Grilled Three-Potato Salad. This isn't your average potato salad; this one gets a smoky, chargrilled flavor that elevates it to a whole new level.

The beauty of this recipe lies in its simplicity. It’s surprisingly easy to make, even if you’re not a grilling pro. The trick is to use different types of potatoes – I love the combination of sweet potatoes, Yukon Golds, and purple potatoes. Each potato brings its unique texture and flavor, creating a delightful medley in every bite. Grilling the potatoes in foil packets ensures they cook evenly and retain their moisture, resulting in perfectly tender and flavorful potatoes. The smoky char from the grill adds a depth of flavor that you simply can't get from boiling or baking.

Once the potatoes are cooked and cooled, the magic really happens. A simple yet flavorful dressing of mayonnaise, lemon juice, Dijon mustard, and celery seeds brings everything together. The tangy lemon juice cuts through the richness of the mayonnaise, while the Dijon mustard adds a subtle kick. The celery seeds provide a pleasant textural contrast and a touch of earthiness. And of course, fresh green onions provide a pop of freshness and color.

This salad is incredibly versatile. I've served it at casual backyard barbecues, elegant dinner parties, and even potlucks. It’s always a hit, regardless of the occasion. The best part? It can be made ahead of time, which is a lifesaver when you're busy entertaining. Just make it a few hours in advance, refrigerate, and bring it to room temperature before serving. The flavors will meld beautifully, and it will taste even better.

Beyond the Barbecue: While grilling is the star of the show here, don't think this recipe is limited to summer cookouts. You could easily roast the potatoes in the oven for a similar result, although you’ll miss out on that wonderful smoky char. Experiment with different herbs and spices in the dressing to tailor the salad to your taste. A dash of paprika or a sprinkle of fresh herbs could be delicious additions.

This Grilled Three-Potato Salad is more than just a side dish; it’s a celebration of simple ingredients transformed into something truly special. The smoky potatoes, the tangy dressing, and the vibrant colors make it a feast for the eyes and the palate. It’s a recipe that I’ve come to cherish, not only for its deliciousness but also for the ease and joy it brings to summer gatherings. So fire up the grill and get ready for a taste of summer perfection!

Serving Suggestions: This salad pairs wonderfully with grilled meats, chicken, or fish. It’s also a delightful accompaniment to burgers, hot dogs, and any other barbecue favorites. For a complete meal, you could serve it alongside grilled corn on the cob, a fresh green salad, and some crusty bread.

This recipe is a testament to the magic of simple ingredients, thoughtfully prepared. I encourage you to try it and let the smoky, savory goodness transport you to a summer afternoon filled with laughter, good company, and delicious food.

Step-by-step

• Prepare barbecue (medium-high heat).
• Cut sweet potatoes into quarters.
• Arrange on a large sheet of foil.
• Cover with more foil and seal edges to enclose.
• Wrap Yukon Gold potatoes in foil in a single layer.
• Wrap purple potatoes in foil in a single layer.
• Place foil packets on the grill rack, one at a time if necessary, and grill without turning until potatoes are tender, about 35 minutes.
• Remove from grill.
• Open foil packets and cool potatoes completely.
• Cut all potatoes into 3/4- to 1-inch pieces.
• Whisk mayonnaise, lemon juice, mustard, and celery seeds in a large bowl to blend.
• Add all potatoes and 1/2 cup green onions and toss to blend.
• Season generously with salt and pepper.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Sprinkle salad with the remaining 1 tablespoon green onions.