:max_bytes(150000):strip_icc()/7556905_PitmasterPotatoSalad_Chef-John_2x1-4882e7c513044b83b7fb5d2bf7ecbdf3.jpg)
Cooking the potatoes over hot coals sets this pitmaster potato salad apart from all others. Charring the potatoes this way, the potatoes become earthy, sweet, and rich, and a careful choice of dressing and the other ingredients produces the most delicious version of potato salad ever.
??This potato salad is dedicated to everyone who somehow,someway manages to burn something while barbecuing. Whether it?s turning a perfectly cooked rack of ribs jet black while trying to ?caramelize? the BBQ sauce, or starting the burger buns on fire because you heard Chef John say they?re better lightly toasted, if there are hot coals around, these poor souls will find a way to incinerate something. Well, this time we?re doing it on purpose.?
?You?ll find the full, step-by-step recipe below — but here are a few notes from the chef to get you started:?
- I?ve cooked potatoes on top of the grill before making a salad with them, but I believe this is the first time they?ve actually been done directly on the coals. I love this technique, and as long as you can get past the appearance of almost completely charred potatoes, you will be enjoying a truly unique side dish.?
- The flavor that?s imparted is surprisingly subtle, and not overpowering at all, and besides taking on a little bit of smokiness, they just seem to taste ?richer.??
- As I said in the video, go ahead and dress these anyway you want, but for me, a nice tangy, vinaigrette is the way to go. I love mayonnaise more than any human should, but because the fire-roasted potatoes do seem more decadent, I feel a less-rich, more bracing dressing is a better pairing.?
That said, feel free to play around. But no matter what you decide to use, I really hope you give this primitive technique a try soon. Enjoy!
More recipes: Try the latest and greatest recipes from Chef John!
Ingredients
Potatoes
- 2 1/4 pounds ukon gold potatoes
Salad
- 1/4 cup red onion
- 1/4 cup celery
- 1/4 cup dill pickles
- 1/4 cup red peppers
- 1/4 cup chives or green onion
Dressing
- 1 tablespoon ijon mustard
- 1/4 cup apple cider vinegar
- 2 tablespoons rice wine vinegar
- 1/3 cup vegetable oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 1 pinch cayenne pepper
Directions
Step 1
Nest potatoes directly in hot coals in a charcoal grill. Surround potatoes with coals for even roasting. Roast until charred, 6 to 7 minutes. Turn potatoes and continue to roast until deeply charred outside and tender inside, 6 to 7 minutes more.
Step 2
Remove potatoes to a bowl, cover with foil, and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 1 hour, or preferably overnight.
Step 3
Combine Dijon mustard, cider vinegar, rice wine vinegar, vegetable oil, salt, black pepper, and cayenne pepper in a bowl for the dressing and whisk thoroughly.
Step 4
Scrape, peel, or cut off any fully charred surface of potato, leaving some dark brown bits for a deeper flavor. Cut potatoes into 1/4-inch to 1/2-inch size pieces.
Step 5
Add potatoes to dressing, along with red onion, celery, dill pickles, and red peppers. Toss well with a spatula until evenly mixed. Cover; refrigerate for at least 3 hours before serving, or up to overnight.
Step 6
Add chives, mix well, and season to taste with salt and pepper before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 211 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat1g | 4% |
| Cholesterol0mg | 0% |
| Sodium376mg | 16% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber3g | 12% |
| Total Sugars2g | |
| Protein4g | |
| Vitamin C22mg | 108% |
| Calcium38mg | 3% |
| Iron2mg | 9% |
| Potassium751mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
:max_bytes(150000):strip_icc()/AR-Sour-Cream-and-Onion-Potato-Salad-2x1-582e2f18d5954d0fbf684b7da29ae6b7.jpg)
:max_bytes(150000):strip_icc()/8410927-armenian-style-potato-salad-chef-john-IMG-8986-2x1-52e9c56d0b21415cbb23e650559fef9a.jpg)
:max_bytes(150000):strip_icc()/200165_southern-dill-potato-salad_Sherri-4666f07b9802477399714b9089bad00e.jpg)
:max_bytes(150000):strip_icc()/1234724-548486252a724c439a8b0c3a5c30d735.jpg)
:max_bytes(150000):strip_icc()/9300354-18f8358a4b8f4424a6908e89f2331c44.jpg)
Leave feedback about this