Best Smokin Potato Salad Recipes

Smokin' Potato Salad image

Provided by Guy Fieri

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons canola oil, plus more for the grill
2 pounds Yukon gold potatoes (5 to 6 potatoes)
2 teaspoons smoked paprika
Kosher salt and freshly cracked pepper
1 cup diced celery (from 2 to 3 stalks)
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons chopped capers
Juice of 1/2 lemon

Steps:

Preheat a grill to medium. Oil the grill grates well.
Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.

SMOKIN' POTATO SALAD image

Categories Potato Side

Yield 6-8 servings

Number Of Ingredients 12

2 pounds Yukon gold potatoes
2 tablespoons canola oil, plus more for grill
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup small diced celery
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons chopped capers
1/2 lemon, juiced

Steps:

Preheat a grill to medium heat. Oil the grill grates well. Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss to coat. Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, turning 90 degrees after 5 minutes and flipping and repeating on the other side. Remove and allow to cool completely. Dice into 3/4 to 1-inch pieces. In a large glass bowl, add the diced potatoes, celery, red onions and cilantro. In a medium glass bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers and lemon juice. Adjust the salt, as needed. Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and adjust seasoning as needed.