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Prep Time: 70 Minutes Cook Time: 15 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. Preheat grill to medium. Oil the grates well.
2. 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.
3. 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.
4. 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.
5. Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20-30 minutes. Stir and adjust the seasoning as needed.
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