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Perfect Potato Salad on the Arteflame Grill

Perfectly Cooked Potato Salad on the Arteflame Grill

Perfect Potato Salad on the Arteflame Grill


Grilling isn’t just for meats! This potato salad recipe uses the Arteflame grill to cook the potatoes perfectly, imparting a subtle smoky flavor. The creamy dressing combined with fresh herbs and crunchy vegetables creates a delightful side dish that pairs well with any grilled main course.


  • 2 lbs Yukon Gold potatoes, diced
  • 1 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1/2 cup red onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
  • Paprika for garnish
  • Butter for grilling


  1. Preheat the Arteflame Grill: Fire up your Arteflame grill to get it ready for grilling. Ensure the flat cooktop is hot enough to cook the potatoes evenly.
  2. Grill the Potatoes: Coat the diced potatoes with a bit of melted butter, salt, and pepper. Place them on the flat cooktop and grill until tender and lightly browned, about 15-20 minutes.
  3. Prepare the Dressing: In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, chopped red onion, celery, parsley, dill, salt, and pepper until well combined.
  4. Combine and Chill: Once the potatoes are grilled, let them cool slightly before mixing them into the dressing. Toss to coat evenly. Cover and refrigerate for at least 1 hour before serving.
  5. Serve: Garnish with a sprinkle of paprika and extra parsley. Serve chilled.


  • Even Cooking: Use the different heat zones on the Arteflame cooktop to ensure the potatoes cook evenly without burning.
  • Fresh Herbs: Use fresh herbs to enhance the flavor of the salad.
  • Rest Time: Let the potato salad chill in the refrigerator to allow the flavors to meld.


  1. Bacon Potato Salad: Add crispy bacon bits for extra flavor and crunch.
  2. Mustard Potato Salad: Increase the Dijon mustard to 1/4 cup for a tangier taste.
  3. Herb Potato Salad: Add fresh chives and tarragon for a more herbaceous flavor.
  4. Spicy Potato Salad: Mix in some chopped jalapeños and a dash of hot sauce for a spicy kick.
  5. Greek Potato Salad: Substitute the mayonnaise with Greek yogurt and add crumbled feta cheese and olives.

Drink Pairings

  • White Wine: A crisp Sauvignon Blanc pairs well with the creamy and herby flavors.
  • Iced Tea: A refreshing glass of iced tea complements the salad’s creamy dressing.
  • Light Beer: A light lager or pilsner balances the richness of the potato salad.

Suggested Appetizer

  • Grilled Vegetables: A mix of grilled bell peppers, zucchini, and asparagus seasoned with olive oil, salt, and pepper.

Suggested Dessert

  • Grilled Pineapple: Halve and core pineapple slices, brush with honey, and grill until caramelized.

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