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A simple and delicious alternative to your "daily" potato salad this recipe has bright flavors and a nice mustard kick. Its easy to prepare and keeps well as leftovers although there will likely be none left.
This recipe uses a two step method: first to cook the potatoes then finish them on either a smokey grill or a griddle. In choosing the potatoes they must be the baby potatoes I.E. about 1in to 1 1/4in size. This keeps the recipe easy as they cook quickly.
I dont use the celery but if you like it go ahead and make it yours.
2 lb Yukon gold or other baby potatoes
3 tbsp olive oil, divided
2 tbsp red wine vinegar
2 tbsp white vinegar
3 tbsp whole grain mustard (such as Maille)
2 tbsp Dijon mustard
3 stalks celery, diced (optional)
1/4 cup finely chopped chives
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
Coat grill grates with the cooking spray. Set grill to medium-high.
Bring a large pot of salted water to a simmer. Add the potatoes to pot and cook 10-15 min until just tender.
Drain in a colander and pat dry with paper towels.
Toss potatoes with 2 tbsp oil and season with salt and pepper.
Add potatoes to hot grill and cook another 5–10 min. until browned and tender, turning occasionally.
Meanwhile, in a large bowl, combine remaining oil, vinegar, and mustards. Season with salt and pepper.
Stir in the celery, herbs, and potatoes, toss lightly.
Serve immediately or cover and let chill in refrigerator for a couple of hours.
Adapted from a Milk Street Recipe
Urban Cowgill July 2024