Red Skinned Potato Salad
This straightforward potato salad recipe is taken up a notch with grilled red skinned potatoes!
Servings 4 people
Ingredients
- 2 lbs red skinned potatoes
- 3 hard boiled eggs peeled
- 1/2 cup mayo
- 1 Tablespoon yellow mustard
- 1 teaspoon white sugar
- 1 1/2 teaspoon sea salt
- 1 teaspoon black pepper
- fresh chives for garnish
Instructions
- Start grill. Rinse potatoes, do not peel. Pat dry then season with salt and pepper. Place on prepared grill and cook for 20-25 minutes, until desired doneness.
- While potatoes are cooking, prepare your hard boiled eggs, if needed. My favorite way to boil eggs is place the eggs in a pot with cold water + 1 T of white vinegar. Bring to a boil, cover and turn off heat then leave in covered pot for 12 minutes. Once cooked, strain, place in bowl in fridge to cool until ready to add with potatoes.
- Once potatoes are finished cooking, let cool in fridge until a little below room temperature. Once cool enough, remove from fridge and cut potatoes into quarters. Place quartered potatoes in large bowl.
- Roughly chop hard boiled eggs and add to potatoes. I like my egg pieces a little big, but you can chop them as small as you'd like.
- Add mayo, sugar, mustard, salt and pepper to potato/egg mixture. Stir together until fully combined - about 2-3 minutes to really make sure the salt and mustard are evenly distributed. Place in fridge until ready to serve.
- When ready to serve, sprinkle freshly chopped chives on top and enjoy immediately!