As you're reading this, I'm currently enjoying the beauties of Yellowstone. Actually, there's a 30% chance that I might be enjoying the beauties of a lodge somewhere while waiting out a thunderstorm. Regardless, I'll try to take some lovely pictures to share when I get back.
This is grilled potato salad number two, for those who like their potato salads with mayo. I'm an easy-to-please potato salad eater and like them pretty much all ways, but I realize that there are often strong feelings when it comes to mayo or no-mayo. Marriages have even broken up over an inability to compromise on this important issue. Actually, that part is a complete lie as far as I know. Still, whatever side you are on, between this salad and this one, consider yourself covered.
Besides the grilled potatoes, there are a few other things that I really like about this recipe. It uses light mayo, which is always a bonus in bathing suit season as far as I'm concerned. It also has pickle juice replacing some of the vinegar that you find in traditional potato salads which takes away some of the harshness that vinegar can have. The paprika/spice mixture that goes on the potatoes before grilling gives
them such great flavor, I could be perfectly content with eating them right off the grill and skip making the rest of the salad.
Grilled Potato Salad - Mayo Version
8 medium yukon gold potatoes (about 2 lbs.), cut into 3/4 inch planks
2 T olive oil
1/2 tsp garlic salt
1/4 tsp paprika
1/4 tsp pepper
1 cup low-fat mayonnaise
2 hard-boiled eggs, chopped
1 dill pickle, chopped
3 T dill pickle juice
1 T spicy brown mustard
1. Place the first five ingredients in a large bowl; toss to coat. Moisten a paper towel with cooking oil, using long handled tongs lightly coat the grill rack. Grill potatoes, covered, over indirect medium heat for 25-30 minutes or until tender, turning once. Cool. Cut into quarters and place in large bowl.
2. In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Refrigerate 1-2 hours to allow flavors to blend. Serve.
Recipe Source: Taste of Home Healthy Cooking