Smokin' Potato Salad
Recipe is from Guy Fieri for Food Network Magazine.
Chill Time: 30 Minutes
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- 2 tablespoon(s) Canola oil, plus more for the grill
- 2 pound(s) Yukon gold potatoes (5-6 potatoes)
- 2 teaspoon(s) Smoked paprika
- Kosher salt and cracked pepper
- 1 cup(s) Diced celery (from 2-3 stalks)
- 1/2 Small red onion Finely diced
- 1 tablespoon(s) Fresh cilantro Minced
- 1/2 cup(s) Sour cream
- 1/2 cup(s) Mayonnnaise
- 1 teaspoon(s) Yellow mustard
- 2 teaspoon(s) Chopped capers
- Juice of 1/2 lemon
- Preheat grill to medium. Oil the grates well.
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 Tbl canola oil, the paprika and 2 tsp each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees and cook 5-10 minutes more. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion, and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 tsp salt, 2 tsp pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20-30 minutes. Stir and adjust the seasoning as needed.
This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.
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Smokin' Potato Salad Recipe at a Glance
- COURSE: Side Dishes/Vegetables