Grilled Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon lowers fat content while maintaining flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more affordable and have a longer shelf life.

cherry tomatoes

🥗Healthier: regular tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and have a longer shelf life.

Wash the small potatoes.

Hard boil the potatoes for about 5 minutes.

Chop up some cilantro, green onions, and celery for crunch.

Par cook the potatoes in boiling water, then coat them with oil, salt, and pepper.

Place the potatoes on the grill to get some char, cooking for about 10 minutes.

Flip the potatoes to ensure even charring.

Remove the potatoes from the grill once charred and let them cool slightly.

Cut the charred potatoes into more manageable pieces.

In a bowl, combine the chopped potatoes, celery, green onions, and cilantro.

Add about half a cup of mayo and sour cream to the mixture and gently fold it in to avoid breaking the potatoes.

Add sweet relish to taste and fold it in carefully.

Add bacon bits to the mixture and fold gently to combine.

Cover the potato salad with aluminum foil and refrigerate for about 30 minutes to let the flavors marry.

Taste the potato salad after chilling and adjust flavors if necessary.

Cooking Techniques

Equipment Needed

Spice Level: