2 pounds red potatoes
2 tablespoons olive oil
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup small diced celery
1/2 small red onion, finely diced
1 tablespoon minced fresh parsley
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon yellow mustard
2 teaspoons chopped capers
1/2 lemon, juiced
Preheat your grill to medium heat. Oil the grill grates
Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons salt and 2 teaspoons pepper. Toss together.
Grill the potatoes until golden brown on both sides . Remove and allow to cool. Dice into 3/4 to 1-inch pieces.
In a large bowl, add the diced potatoes, celery, red onions and parsley.
In another bowl, add the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers and lemon juice. Adjust the salt, as needed.
Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir and adjust seasoning as needed.
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