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Grilled Potato Salad

Grill your potatoes before creating your potato salad. Add onions and cucumbers and top with a mustard dressing.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 pounds fingerling potatoes cut in thirds
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon celery salt
  • 1 small garlic clove minced
  • 1/4 cup olive oil divided in half
  • 1 teaspoon finely chopped fresh oregano
  • 1/2 cup chopped parsley plus 1 teaspoon minced parsley
  • Freshly ground pepper
  • 1 English cucumber spiralized
  • 1/3 cup thinly sliced red onion

Instructions

  • Pre-heat your oven to 375 degrees.
  • In a bowl, cover the potatoes with with oil and salt and mix well.
  • Place in the oven and cook for 25 minutes or so. You want a good crisp on the potatoes. Set aside and let cool.
  • Meanwhile, in a large bowl, whisk the vinegar, sugar, mustard, celery salt and garlic.
  • Gradually whisk in the 1/8 cup of oil. Stir in the oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
  • Toss the potatoes with the dressing and season them with salt and pepper.
  • Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.