| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 1 hr 10 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons canola oil, plus more for the grill
- 2 pounds Yukon gold potatoes (5 to 6 potatoes)
- 2 teaspoons smoked paprika
- Kosher salt and freshly cracked pepper
- 1 cup diced celery (from 2 to 3 stalks)
- 1/2 small red onion, finely diced
- 1 tablespoon minced fresh cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon yellow mustard
- 2 teaspoons chopped capers
- Juice of 1/2 lemon
Instructions
- Preheat a grill to medium. Oil the grill grates well.
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 373 |
| Total Fat | 24 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 17 mg |
| Sodium | 626 mg |
Reviews
I have made this at least a dozen times. It has become our go to potato salad. I follow the recipe with the exception of celery because no one in my family likes the taste of it. I use whatever potatoes we have on hand and it is always a hit.
Great! My husband’s favorite to date, but we added chopped Hard-Boiled eggs too!
Really one of the best potato salad recipes ever – the taste of the potatoes from the grill – made 10-15 times and never disappointed. Made slight changes, but won’t go wrong following the directions exactly!
This was a Kick @$$ Potato Salad. Grilling the potatoes was the key. I was out of capers and we did not even notice a missing ingredient.
Awesome!!!!!!!
Perfect potato salad. Capers give it new twist. When I made it second time I also added pickles. The only thing is when followed the recipe I’ve got a lot of salad much more than my family of 5 could eat. Looks like our serving size is different. So, the next time I reduced almost all ingredients to half of what’s listed with exception of onion, celery and cilantro.
Great recipe! I made this with Guy’s Chipotle-Mango Barbeque chicken and the flavor mix was fantastic!! I didn’t have smoked paprika, but I believe it would make a huge difference. Loved the light creaminess of using sour cream and mayo — that will be my new constant salad base (potato, pasta, etc. Loved the light tang of the capers and cilantro. THANK YOU, Guy!