Grilled Spicy New Potato Salad
Served hot, this dish is like grilled hash browns; served cold, it’s a flavorful and unusual potato salad. The deep flavor of well-browned potatoes is the star here, so make sure you leave them on the grill long enough to get well seared. You can use any small potatoes you want—Yukon Golds are excellent—and if you don’t have mustard seeds, don’t let that stop you, just substitute a couple of tablespoons of prepared mustard.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturegarlicky, savory, sharp, smoky, spiced
Type of Dishfirst course salad, warm salad
- 16 new potatoes about the size of golf balls
- ¼ cup olive oil
- Salt and freshly cracked black pepper to taste
- 1/3 cup extra virgin olive oil
- ¼ cup mustard seeds, toasted if you want
- ¼ cup roughly chopped fresh parsley
- 1 tablespoon minced garlic
- 2 tablespoons fresh lemon juice (about ½ lemon)
- 6 to 16 dashes Tabasco sauce, depending on your taste for heat
In a large saucepan, bring 2 quarts of salted water to a rapid boil over high heat. Toss in your potatoes and cook for about 15 minutes, or until the potatoes can be pierced with a fork but still offer considerable resistance—you want them to be firm but not crunchy. Drain, run under cold water, and drain again.
Halve the potatoes and thread them onto skewers, with the cut sides all facing the same way. Rub them lightly with the olive oil, sprinkle with salt and pepper to taste, and place them on the grill over a medium-hot fire. Cook for 3 to 5 minutes, or they are until golden brown.
Slide the potatoes off the skewers into a medium bowl and add all the remaining ingredients. Season to taste and toss well. This dish can be served warm or cold; it will keep, covered and refrigerated, for 3 to 4 days.
1997 Christopher Schlesinger and John Willoughby