Perfect Potato Salad on the Arteflame Grill

Introduction

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.

Ingredients

• 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

Instructions

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.

Tips

• 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.

Variations

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.