I've never been a fan of cold potato salads, so I started making them warm. I've seen dill and dijon used in a lot of potato salads, but I think the warm potatoes mixed with the crisp red onion sets this dish apart. It seems simple, but the flavors are anything but.
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 4
Ingredients
2lbsbaby new potatoes
1/2medium red onion
saltpepper, canola oil
For the Dressing:
1Tbspdijon mustard
2Tbspmayo
1.5Tbsphoney
1Tbspfresh lemon juice
1tsplemon zest
2tspwhite wine vinegar
2sprigs of fresh dillremove the leaves from the main stem and roughly chop
Instructions
For the Dressing:
Mix together the dressing ingredients, set aside.
For the potatoes:
Wash the potatoes thoroughly and cut each into bite-sized pieces. Boil in salted water for 10 minutes. While those are boiling, heat up the grill (with your grill skillet, if you have one).
Remove from boiling water and drain in a colander.
Once dry and cooled slightly, put the potatoes in a bowl or ziplock bag with 2 Tbsp canola oil, a couple pinches of salt and pepper. Mix together gently to coat potatoes evenly.
Add the potatoes to your grill skillet. If you don't have one, just be careful the potatoes don't fall through the grate. Grill for 15-20 minutes, tossing or flipping the potatoes every 5 minutes or so, until they start to develop brown spots.
While potatoes are cooking, chop the red onion and put in a glass bowl.
After the potatoes are done cooking, add them directly to the bowl with your onions and toss together. Set aside for 2-3 minutes.
Add the dressing (only enough to coat the potatoes) and serve warm.