Grilled Potato Salad with Onions and Jalapeños
Here’s the recipe for the potato salad I made last week to go along with my Grilled Skillet Steak. The potatoes, like the steak, are cooked twice. They are first parboiled then grilled making this side dish just as flavorful and exciting as the main. If you plan on serving the two together like I did, put the potatoes on to boil right before you throw the steaks on the grill. After you remove the steaks from the grill, place a grill pan next to the preheated cast iron skillet and finish both the steaks and the potato medley at the same time. You’ll have a complete meal in a matter of minutes.
This warm potato salad is one of those recipes I made on the fly with ingredients I always have on hand—russet potatoes, onions, jalapeño peppers and Creole mustard. You can easily make it your own by substituting whatever types of potatoes (including sweet potatoes) and veggies you have available.
Grilled Potato Salad with Onions and Jalapeños Recipe
Print Recipe
6 medium russet potatoes, scrubbed and cut into 1-inch cubes
1 large onion, halved and sliced
2 large jalapeño peppers, seeded and sliced
2 tablespoons plus 1/2 cup extra virgin olive oil, divided
3 tablespoons white wine vinegar
2 tablespoons Creole mustard
1 tablespoon chopped fresh flat leaf parsley
Salt and pepper
Prepare grill for direct cooking over high heat. Place a large grill pan on the grill to preheat. Place potatoes in a medium saucepan, cover with water and generously season with salt. Bring to a boil. Reduce heat to medium and cook until potatoes are just fork-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with onions, peppers and 2 tablespoons olive oil. Place potato mixture on grill pan and cook, stirring occasionally, until potatoes are cooked through and vegetables are slightly charred, 10-12 minutes. Meanwhile, make the dressing by combining the vinegar and Creole mustard in a small bowl. Gradually whisk in reserved 1/2 cup olive oil. Transfer potatoes to a large bowl, add dressing and toss to coat. Stir in parsley and season to taste with salt and pepper. Serve warm. Makes 4-6 servings.
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