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Pitmaster Potato Salad

4

315 min

Pitmaster Potato Salad

Pitmaster Potato Salad Photo 1

Time

315 min

Serving

8 persons

Calories

211

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
Cooking the potatoes over hot coals sets this pitmaster potato salad apart from all others. Charring the potatoes this way, the potatoes become earthy, sweet, and rich, and a careful choice of dressing and the other ingredients produces the most delicious version of potato salad ever.

Ingredients

  • 1/4 pounds large Yukon gold potatoes: 2 piece
  • Dijon mustard: 1 Tbsp
  • apple cider vinegar: 0.25 cup
  • rice wine vinegar: 2 Tbsp
  • vegetable oil: 0.33333 cup
  • kosher salt, plus more: 1 tsp (to taste)
  • black pepper: 0.5 tsp (freshly ground)
  • pinch cayenne pepper: 1 piece
  • red onion: 0.25 cup (diced)
  • celery: 0.25 cup (diced)
  • dill pickles: 0.25 cup (diced)
  • roasted sweet red peppers: 0.25 cup (diced)
  • chives or green onion: 0.25 cup (thinly sliced)

Metric Conversion

Stages of cooking

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  1. Nest potatoes directly in hot coals in a charcoal grill. Surround potatoes with coals for even roasting. Roast until charred, 6 to 7 minutes. Turn potatoes and continue to roast until deeply charred outside and tender inside, 6 to 7 minutes more.
    Pitmaster Potato Salad Photo 2
  2. Remove potatoes to a bowl, cover with foil, and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 1 hour, or preferably overnight.
    Pitmaster Potato Salad Photo 3
  3. Combine Dijon mustard, cider vinegar, rice wine vinegar, vegetable oil, salt, black pepper, and cayenne pepper in a bowl for the dressing and whisk thoroughly.
    Pitmaster Potato Salad Photo 4
  4. Scrape, peel, or cut off any fully charred surface of potato, leaving some dark brown bits for a deeper flavor. Cut potatoes into 1/4-inch to 1/2-inch size pieces.
    Pitmaster Potato Salad Photo 5
  5. Add potatoes to dressing, along with red onion, celery, dill pickles, and red peppers. Toss well with a spatula until evenly mixed. Cover; refrigerate for at least 3 hours before serving, or up to overnight. 
    Pitmaster Potato Salad Photo 6
  6. Add chives, mix well, and season to taste with salt and pepper before serving. Chef John
    Pitmaster Potato Salad Photo 7

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