I have never been a fan of traditional potato salad with heavy mayo and lackluster flavor. That is why I love this recipe from Stop and Shop. In their Healthy Ideas video, I am mixing things up by adding a new twist with this Grilled Potato Salad. It combines tangy vinaigrette with grilled potatoes. You can grill your potatoes on your indoor grill or outside with the rest of the BBQ. This recipe is great for the summer, but it can be enjoyed all year long. 
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Ingredients
- 2 Ib Red and White potatoes
- 3 Tbsp Fresh Grated Horseraddish
- 6 Tbsp Olive oil
- 1/3 cup White wine vinegar
- 1 Tbsp Dijon Mustard
- 1/2 cup Red onion - finely chopped
- 2 Tbsp Lemon zest
- 2 Tbsp Fresh Parsley - chopped
- 1/2 tsp Crushed red peppers
Servings: people
Instructions
- Bring 4 cups water to boiling in a large saucepan. Add potatoes; cook 5–7 minutes. Drain, pat dry, and cut into rounds 1/4-inch thick. Brush with 2 tablespoons of the oil, and sprinkle with 2 tablespoons of the horseradish.
- While the potatoes are boiling coat the grill rack with nonstick cooking spray and preheat it to medium (300°F–350°F).
- Grill potatoes for 10–15 minutes or until browned and tender, turning occasionally. Place the potatoes on a wire rack to cool slightly then transfer to a large mixing bowl.
- Combine vinegar, remaining 4 tablespoons of oil, mustard, onion, remaining 1 tablespoon horseradish, lemon zest, parsley and red pepper flakes in a small bowl. Add to potatoes, stirring well. Serve warm or chilled.
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