Grilled Pepper Potato Salad with Creamy Mustard Dressing
a grilled pepper potato salad with sweet & spicy peppers, green onions, radishes, herbs, hard boiled eggs, and a creamy mustard dressing
servings: 4-6
Ingredients
Scale
- 1 ½ lbs fingerling potatoes, halved lengthwise
- 4 small red bell peppers
- 1 red fresno pepper
- olive oil
- kosher salt
- ½ cup mayonnaise
- 1 tsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp grainy “old style” mustard
- 2 garlic cloves, finely chopped
- 2 cups watercress (or arugula)
- 6 hard boiled eggs, quartered
- 4 green onions, thinly sliced
- 4 radishes, very thinly sliced
- ½ cup basil leaves, roughly torn
- 2 tbsp finely chopped chives
- freshly cracked black pepper
Instructions
- Heat the grill over high heat. Place the potatoes onto a half sheet pan. Drizzle them generously with olive oil, toss well, and spread them into an even layer, cut-side down. Season with a pinch of salt.
- Transfer the pan of potatoes to the grill, along with the bell and fresno peppers. Cover the grill hood and cook for about 8 minutes, turning the peppers occasionally to char on all sides.
- Remove the fresno (it should be tender). Flip the potatoes over. Lower the grill heat to medium-low, cover the hood again, and continue to cook the potatoes and bell peppers for about 12-15 more minutes, or until tender.
- Meanwhile, add the mayonnaise, lemon zest, lemon juice, mustard, garlic, and 1 tablespoon of olive oil to a large mixing bowl. Whisk until smooth. Season with salt to taste.
- Remove everything from the grill. Once the peppers are cool enough to handle, peel and discard the skins/stems. Roughly chop the bell peppers and finely chop the fresno.
- Add the potatoes, peppers, watercress, hard boiled eggs, green onions, radishes, basil, chives, and a generous amount of black pepper to the bowl of dressing. Toss gently to combine. Arrange the potato salad on a large platter. Serve warm or at room temperature.