👥8 people
⏲️30m
🕐40m
🍽️sides and snacks
Finishing the potato salad on a plank adds complexity and smoke to your dish!
Ingredients
- 1 ¾ lbs. medium white potatoes, cut into 1-inch pieces
- Kosher salt
- Pepper
- ½ cup mayonnaise
- ¼ cup white wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons capers, finely chopped
- 1 garlic clove, minced
- Pinch of crushed red pepper
- 4 hard-boiled eggs, sliced 1/4 inch thick
- ¼ cup finely chopped red onion
- ¼ cup finely chopped dill
- 2 tablespoons minced chives
Method
- Cook the potatoes in boiling water until fork tender.
- Make the dressing by combining everything BUT the potatoes together, check the seasonings and adjust to your liking. Toss the potatoes with the dressing and refrigerate.
- Preheat the Egg to 400F direct heat.
- Place the soaked plank on the preheated grill to get a char on one side of it. Meanwhile, stage ¼ of your potato salad. Once the plank has a nice char, flip it and place the staged potato salad on the charred side of the plank. Place the plank back on the grill and let it grill for 5 mins. Mix that grilled potato salad with the remaining potato salad well, serve with your favorite protein (for the 2/21/24 class it was salmon) and enjoy!
