Grilled Potato Salad

Potatoes are magical. I'm not going to lie-- I could eat potatoes for breakfast, lunch and dinner. With a snack of french fries and Ranch. Honestly, when I was pregnant potatoes were one of the only things that I could tolerate. Maybe that's why my kids love them so much, too!

Getting serious though, potatoes are very versatile. The can be baked, boiled, mashed, grilled, made into salads, stand as a main course, chop them up and put them in a stew, and even used as ingredients in a dessert! (One day I'll have to take on the task of a dessert course with some potatoes as the star!)

It's grilling season, so bring on the cold salad sides! A simple potato salad served as lunch or a side to a barbeque is a great way to use potatoes. Often times, if you let the salad sit overnight the flavors will meld a bit more and the sauce will permeate the potatoes making it more flavorful. I love potato salad the next day. It's always better! And unlike some people, (ahem, children), I'm a fan of leftovers.

For this potato salad, I sliced the little potatoes in half and them grilled them for a few minutes to mark them. It adds a little smokey flavor to the salad as well as putting some pretty marks on the potatoes. And since I had the grill going for our chicken anyway, I though, why not!

You will need:
1 lb New Potatoes, boiled and cooled
1 stalk of Celery, chopped
1/4 cup of sliced Red Onion
1 Scallion, chopped (A nice alternative would be some chives!)
1 tbl spoon of Capers

For the sauce:
1/2 cup of Olive Oil Mayonnaise (or regular if you prefer)
1 tbl spoon Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Honey (or Agave)
Salt and Pepper to taste

Slice the potatoes in half and grill them face down on the grill for a few minutes to mark them. Set them aside to cool down again.

Stir together your sauce ingredients. In a large bowl, place all your salad ingredients. Gently toss your potato salad with the sauce. Place back in the fridge for an hour to let the flavors meld.

I didn't find that I needed to salt the salad because the salty/tangyness of the Capers was enough. Like I mentioned before, this salad is wonderful the next day. You could serve it over a green salad with tuna for a healthy meal!

Now go get to grillin'!