Creamy Cucumber and Grilled Potato Salad

Printed from Jenn's Food Journey, adapted from Food and Wine

3 Tablespoons mayonnaise
1/2 Tablespoon red wine vinegar
1/2 teaspoon granulated sugar
1 teaspoon Dijon mustard
2 Tablespoon olive oil, divided
1/8 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper
16 oz baby potatoes, halved
1/4 of an English cucumber, sliced and cut in half


Place the potatoes in a large, microwavable safe dish. Add one tablespoon of water and cover with plastic wrap. Place in microwave and cook on high for 1 minutes. Carefully remove the dish and shake to toss potatoes around. Place back in microwave and cook for 1 minutes. Carefully remove and check to see if potatoes are just barely fork tender. If they are not, continue to cook for 30 seconds at a time until they are. Remove from microwave, uncover and carefully drain out the water. Let rest uncovered for a few minutes. Toss with 1 tablespoon of olive oil and set aside.

In a small bowl, mix together the mayo, vinegar, sugar, mustard, remaining tablespoon of olive oil, garlic powder, oregano and parsley until well combined; set aside.

Preheat grill to 375 degrees F. Clean and oil grill grates or use a grill pan meant for the grill and spray with non stick spray. Place the potatoes on the grill or grill pan and cook for 5-8 minutes or until golden brown. Flip and continue to cook until all sides are golden brown. Carefully remove and place in a bowl to cool for 5-10 minutes. Once cooled a bit, add the cucumber slices and carefully stir in the mayo mixture. Season with salt and pepper and serve. Enjoy!