Grilled Potato Salad with Paprika
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Potato salad with paprika, celery, onion, cilantro, and a dressing of mayonnaise, sour cream, mustard, and capers. Grilled potatoes paired with capers make this potato salad one of the best of its kind. This salad was created by Guy Feeri, a popular television personality, American restaurateur, author, and host of the Food Network.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons canola oil, plus extra for grilling
- 900 g of potatoes (5-6 potatoes)
- 2 tsp smoked paprika
- 1 cup diced celery (2-3 stalks)
- 1/2 small red onion, finely diced
- 1 tbsp finely chopped cilantro
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 2 tsp chopped capers
- Juice of 1/2 lemon
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Cooking the dish according to the recipe:
- Preheat the grill to medium heat. Grease the grill grates well.
- Slice the potatoes lengthwise, about 2 cm thick. Place the potatoes in a bowl and add canola oil, paprika, and 2 teaspoons each of salt and pepper. Mix well.
- Place the potato slices on the grill, cover, and cook for 5 minutes, then rotate them 90 degrees and cook for another 5 to 10 minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove the potatoes from the grill and let them cool completely. Cut the potatoes into 2 x 2.5 cm cubes.
- In a large glass bowl, combine the diced potatoes, celery, red onion, and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers, and lemon juice. Adjust the salt if necessary.
- Add the mayonnaise mixture to the potato mixture, making sure the salad is completely coated. Cover and refrigerate for 20-30 minutes. Stir and adjust seasonings if desired.
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