Here is a wonderful summer recipe for potato salad with one more excuse to use your grill. Grilling your potatoes before adding to the salad adds great flavor.
Recipe courtesy of Tyler Florence.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 10 medium Yukon gold potatoes
- 2 cups heavy cream
- 2 cups whole milk
- 4 cloves garlic, peeled and gently smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 tablespoon whole grain mustard
- 3 ribs of celery, finely chopped
- Ice water
Preparation:
Add potatoes, cream, milk, garlic, thyme and
bay leaf into a large sauce pan and boil for 15
minutes; potatoes should be tender and the tip of
a paring knife goes through with little resistance.
Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain.
Cut the potatoes into large pieces, then brown on a hot grill with a little olive oil for 4-5 minutes until they get a little golden.
Place browned potatoes in a mixing bowl and gently smash with a potato masher or large metal spoon – you want to smash the potatoes so they are broken up but there is still a lot of texture.
Strain the cream mixture and add just enough to make the potato base creamy – (about 1 1/2 cups).
Add 1 large tablespoon of whole grain mustard, chopped celery and season with plenty of kosher salt and freshly ground black pepper.
