Categories: Sides
Ingredients
- 2 tbsp canola oil
- 2 lbs Yukon gold potatoes
- 2 tsp smoked paprika
- Kosher salt and black pepper
- 1 cup diced celery
- 1/2 small red onion, finely diced
- 1 tbsp minced fresh cilantro
- 1/2 cup sour cream
- 1/2 cup mayo
- 1 tsp yellow mustard
- 2 tsp chopped capers
- Juice of 1/2 lemon
Directions
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Preheat a grill to medium. Oil the grill grates well.
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Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tbsp canola oil, the paprika, and 2 tsp each salt and pepper. Toss to coat.
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Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees and cook 5-10 minutes more. 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.
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In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayo, mustard, 1 tsp salt, 2 tsp pepper, the capers and lemon juice. Adjust the salt as needed.
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Fold the mayo mixture into the potato mixture until coated. Cover and refrigerate 20-30 minutes. Stir and adjust the seasoning as needed.