Oh how I loathe industrial potato salad. The pale yellow goop in a bucket casts a pall over summer picnics. Boiled potatoes mixed with mayonnaise and mustard, it is of a texture best suited to those among us without teeth. And so I present you with this: Grilled Potato Salad. Potatoes, asparagus and red peppers all grilled and dressed in a fine mayonnaise based sauce spiked with Thai Kitchen’s Spicy Thai Chili Sauce. The grill gives us a nice crust on the potatoes and a lovely char to the peppers and asparagus, a textural symphony!
Thai Kitchen sponsored this episode and provided us with their new line of spicy/sweet sauces and I’m singing. Their products are gluten free and spectacular. No artificial flavors, no chemical colors, keep some on hand to add a pop to your next meal. Whatever you do, serve this salad at your next BBQ. You’ll be king of the backyard.
Free of Gluten, Dairy, Soy, Corn, Nuts, Tree Nuts.
- Red Skinned New Potatoes (or Yukon Golds, you want a waxy potato)
- Red Peppers
- Olive Oil
- Mayonnaise (make your own, recipe here!)
- Thai Kitchen Spicy Thai Chili Sauce
(All quantities are up to you, the recipe is easily adapted to a small family or a large dinner party)
- Start with the potatoes. Slice them into thick wedges and place them in a pot with cold water. Bring the water up to a boil for 5 minutes and then take it off the heat. Drain the potatoes and run them under cold water to stop the cooking while you prepare the other vegetables. You have to boil the potatoes before they hit the grill so they are cooked in the middle. They should be barely fork-tender after the boiling.
- Cut the red peppers into thick strips and toss away the seeds. Remove the tough ends of the asparagus and leave them whole.
- Toss the pre-cooked potatoes with some olive oil, salt and pepper and do the same with the red peppers and asparagus. Keep the potatoes separate so you can grill them first.
- Crank your grill to medium-high heat and give it time to warm up with the lid closed. Open the grill and place the potatoes down. When they’re all spread out over the rails, shut the lid and cook the potatoes for 5-10 minutes, or until they have beautiful grill marks. Flip the potatoes over to get color on the other side and make room for the remaining veggies. Lay the asparagus and peppers on the grill and leave the lid open. Cook everything together for 7-10 minutes, or until the peppers and asparagus are lightly charred. Remove the veggies from the grill and bring them inside to dress the salad.
- Using either your homemade mayonnaise (do it do it do it) or your favorite brand, whisk together a dressing of mayonnaise and Thai Kitchen’s Spicy Thai Chili Sauce. Proportions are up to you. Want it spicier? More Thai Kitchen, less mayo. Like a creamy salad? More mayo, less Thai Kitchen.
- Pour the dressing over your mixed grilled veggies and stir everything to combine.
- Serve it to your family and watch them drool. It’s that good.