Quick Grilled Potato Salad

I like to consider myself a grill master.  I love to cook everything on the grill.  However, I was browsing through the website yesterday and I determined I was seriously short on grilled side dishes.  There are a ton of sides that go great with grilled foods, but not so many sides that are prepared on the grill.  So I decided to make a quick and easy grilled potato salad.  This dish is delicious and can be served hot right of the grill or cold right out of the refrigerator.

Quick Grilled Potato Salad

• 2 lbs thin skinned potatoes, new potatoes, fingerlings or Yukon golds
• 1/2 to 3/4 cup white wine, good enough to drink
• 1/2 cup mayonnaise
• 1 tbs spicy brown mustard
• 2 tbs fresh parsley, minced
• 2 tbs fresh chives, minced
• 2 tbs olive oil
• Kosher salt and freshly ground black pepper, to taste

Par-Boil the Potaotes – Can be done the day before.

Select and clean about 2 pounds of thin skinned potatoes.  These consist of red/new potatoes, fingerlings or Yukon golds.

Bring a large pot of salted water to a boil and add the potatoes.  Boil on medium/high for 10 minutes to partially cook the potatoes.

Drain the potatoes and add them to a large bowl.  Add 1/2 cup of your favorite white wine to the potatoes.  Allow the potatoes to cool to room temperature.  Stirring the potatoes every couple of minutes until cooled.

At this time you can cover and refrigerate for up to a day, or you can use them right away.

Prepping the Dressing – Can be done the day before.

In a small bowl stir together the mayonnaise, mustard, chives, parsley and 2 tbs of white wine.

Season with salt and pepper to taste.  Mix well and let sit in the refrigerator till needed.

Once again, this can be made up to a day in advance.

Prepping the potatoes for the grill

Preheat your grill to medium/high heat.

Slice the potatoes in half lengthwise and then toss in 2 tbs of olive oil. Toss the potatoes so that they are evenly covered with the olive oil.

Place the potatoes flesh side down and grill for roughly 5 minutes or until there are nice grill marks on the bottom of the potatoes.

Flip the potatoes skin side down and cook for another 5 minutes.

Remember these times are just suggestions but may differ based on your grill and if you have any hot spots.  I have about 4 different hot and cool zones on my grill.  If you find yourself with these varying hot spots, just shuffle your potatoes around so that they do not burn.

When fully cooked, remove the potatoes from the grill to a large bowl.

Cover the potatoes with the dressing and fold everything together.

Eat right away or refrigerate and serve cold.  I tried these potatoes both hot and cold and they were delicious both ways.

This is a great dish as you can do all of the prep work before your guests arrive and then cook and assemble the salad right before their eyes.  Guests will love this.