GRILLED SOUTHERN POTATO SALAD

  • PREP TIME: 15 minutes
  • COOK TIME: 20 minutes
  • YIELDS: 4-6 servings

Ingredients

Mayonnaise
  • 1 egg yolk
  • Juice of ½ lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine or white wine vinegar
  • salt and pepper to taste
  • ½ cup olive oil (not extra virgin)
  • ½ cup vegetable oil
Salad
  • 2 pounds medium size Yukon Gold potatoes
  • olive oil for brushing
  • 1 cup chopped celery
  • ¼ cup finely chopped scallions (white and green part)
  • 1 tablespoon sweet pickle relish

This classic Southern dish is even better with grilled potatoes. Take the extra five minutes to make your own mayonnaise and you will be glad you did. Mayonnaise can be stored in refrigerator for up to 5 days.

Instructions

FIRST In a medium bowl, whisk egg yolk, lemon juice, mustard, and vinegar until combined. Season with salt and pepper. Slowly add oils in a steady stream, beating rapidly with wire whisk until thick. Add additional lemon juice, salt, and pepper to taste. If consistency is too thick, add 1-2 tablespoons of water as needed. Refrigerate until ready to use.

NEXT Pre-heat grill to medium-high heat. In a large pot of boiling water, add 1 tablespoon of salt and potatoes. Boil until about ¾ way cooked, about 12 minutes. Drain and cool. Slice potatoes into ½” rounds, brush both sides with olive oil and grill for 2-3 minutes per side, until golden brown.

LAST In a large bowl combine potatoes, celery, scallions, and relish. Stir in ½ cup plus 1 tablespoon mayonnaise, season with salt and pepper and serve.