Prep Time::30 mins
Cook Time::15 mins
Chill Time:: 4 hrs
Cool Time::30 mins
Total Time:: 5 hrs 15 mins
Servings::8
Ingredients
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Potatoes:
2 1/4 pounds large Yukon gold potatoes
Dressing:
1 tablespoon Dijon mustard
1/4 cup apple cider vinegar
2 tablespoons rice wine vinegar
1/3 cup vegetable oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper
Salad:
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced dill pickles
1/4 cup diced roasted sweet red peppers
1/4 cup thinly sliced chives or green onion
Directions
Nest potatoes directly in hot coals in a charcoal grill. Surround potatoes with coals for even roasting. Roast until charred, 6 to 7 minutes. Turn potatoes and continue to roast until deeply charred outside and tender inside, 6 to 7 minutes more.
Remove potatoes to a bowl, cover with foil, and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 1 hour, or preferably overnight.
Combine Dijon mustard, cider vinegar, rice wine vinegar, vegetable oil, salt, black pepper, and cayenne pepper in a bowl for the dressing and whisk thoroughly.
Scrape, peel, or cut off any fully charred surface of potato, leaving some dark brown bits for a deeper flavor. Cut potatoes into 1/4-inch to 1/2-inch size pieces.
Add potatoes to dressing, along with red onion, celery, dill pickles, and red peppers. Toss well with a spatula until evenly mixed. Cover; refrigerate for at least 3 hours before serving, or up to overnight.
Add chives, mix well, and season to taste with salt and pepper before serving.
Chef John