You know those moments when you say “Hot Damn! This is the best thing I’ve ever made!” Yeah, I totally had one of those moments with this potato salad. Last night Dan and I went to our first cookout of the season (which was, all night, inappropriately called a barbeque) and I partook in a few varieties of potato salad. And there was a moment when I thought, wouldn’t this be amazing if all the vegetables were grilled, if everything was cooked but also just a little charred?
And really, seriously, it was. It was so good. Hands down the best potato salad I’ve ever had, and seeing as how I’ve been to more church potlucks and picnics than I can count, that actually means something. The new apartment has (among other great things), a yard. And since we’re on the ground floor, our door opens up into the yard which contains a patio, a garden, and a grill! We’ve been here a week and already the grill is our favorite part. I see a large amount of grilling in our future.
I grabbed a handful of my favorite summer vegetables, but you could vary this recipe to include whatever you wanted. I see this potato salad as a staple in our summer, changing as our garden produces new vegetables and as things come and go out of season. No matter what ingredients you’re using, the vegetable to grill sensation is outstanding. I’m almost without words, which Dan will tell you is a rare occasion.
Grilled Potato Salad
3 medium new potatoes
1 red onion
1 red bell pepper
1 cup green beans
4-6 tbsp mayonaisse
2 tbsp dijon mustard
2-3 tbsp salt
1 tbsp pepper
Boil potatoes for approximately 20 minutes or until cooked through.
While your potatoes are boiling, slice your squash in half, cut your peppers in thick strips, and slice your onion, lengthwise, in thick layers. Snap your green beans.
Get your grill fired up. Brush all of your vegetables with olive oil and season with salt and pepper. Put your squash on first, then your peppers and onions about ten minutes later. Cook another ten minutes, and turn.
Once your potatoes are cooked, scooped them out of the water and drop your beans into the boiling water. Cook 2 minutes and strain.
After your vegetables on the grill have cooked another 10 minutes, remove them. Roughly chop everything (I like a chunky potato salad) while it’s hot and mix together. Add mayonnaise, mustard, and seasoning. Give it a good turn and serve hot, or chill and serve cold. And enjoy!