Smoky aioli grilled potato salad
This is a recipe inspired by Bobby Flay, one of my favorite chefs. I've now made it countless times, and I've served it warm as for brunch, I've made it ahead of time for picnic style get-togethers, and I've also enjoyed leftovers for lunch over and over again. And while I love potato salad of almost any variety, this one is so dynamic that it's hard to beat. I realize it's a bit involved (although not at all difficult), but the grilling is so worth it. It creates a slightly caramelized char on the potatoes, thanks to the Dijon and grainy mustard aioli. And the dousing of cool, fresh herbs and lemon zest at the end keep it from tasting too heavy. I just love it.
Smoky aioli grilled potato salad
Adapted from Bobby Flay
1 cup mayonnaise
3 T Dijon mustard
2 T grainy mustard
1 tsp honey
1 T finely minced garlic
¾ tsp smoked paprika (smoked is key here; regular paprika just isn't the same!)
1 tsp salt, plus more for sprinkling later
Freshly cracked black pepper
3 lbs baby medley potatoes (or if unavailable, any baby potatoes)
3 T salt
¼ cup chopped parsley
2 T chopped dill
2 green onions, sliced (white and light green parts only)
Zest of half a lemon
Begin by making the aioli. Whisk together mayo, mustards, honey, garlic, paprika, ¾ tsp salt, and pepper in a small bowl. Cover and store in fridge for at least a half hour to let flavors develop.
Meanwhile, in a large pot, cover potatoes with water and add 3 T salt to the pot. Bring to a boil, and boil for 8 minutes or so, until not quite fork tender. Drain potatoes and let cool slightly to be able to handle them. Cut potatoes in half, and set aside.
Toss halved potatoes in ¼ cup aioli. Heat a grill pan over medium-low heat. Place potatoes on grill pan, cut side down. Don’t overcrowd the pan; just work in batches. Cook for a few minutes per side to get nice grill marks all over them. Remove from grill pan, and continue this process with the rest of the potatoes.
When all the potatoes are finished, toss them with ½ cup aioli and another pinch of salt, if serving right away. If serving potatoes later, just toss with ¼ cup aioli now, and the other ¼ cup before serving. Just before serving, toss with parsley, dill, and green onion, place on serving dish or bowl, drizzle with a little extra aioli, and top with fresh lemon zest.