Updated: Apr 21
I love all kinds of Potato Salad this is one of my favorites I use rainbow potatoes so you get different flavors and textures. This grilled potato salad offers a range of textures—crispy, crunchy, and creamy—with a nice smokiness from the grill balanced by DivineKuizine remoulade sauce sweet but spice.n. The key is par-cooking the potatoes and roughing them up a bit for extra crunch. This salad is a true crowd pleaser.
1 1/2 cup DivineKuizine remoulade sauce
1 tablespoon Akachii Ginger Honey
3/4 teaspoon smoked paprika
1 tsp salt
3 lbs baby medley potatoes ( rainbow potatoes)
1/4 cup parsley
2 tablespoon fresh dill
2 greens onions , sliced
1/3 cup red, and orange peppers, finely chopped
1 jalapeno pepper, finely chopped
1/2 celery, finely chopped
Cover potatoes with water add salt to the pot. Bring to a boil about 5-6 minutes do not cook the potatoes all he way. Still have a firm texture. ( par-cooking)Drain potatoes and let cool.
Once cooled. Cut potatoes in halves place on a grill pan add veggie mixture to the grill pan, except for the green onions. Cook potatoes on the grill about 7-8 minutes or until your potato are cooked (soften but still firm) and have grill flavor to them.