Grilled Firecracker Potato Salad

Vegetarian
Gluten Free
Dairy Free
Health score
2%
Grilled Firecracker Potato Salad
40 min.
16
254kcal

Suggestions

This grilled firecracker potato salad is a delicious and unique twist on a classic side dish. Perfect for your next barbecue or potluck, this recipe combines the best of both worlds with grilled potatoes and a creamy, flavorful dressing. The result is a potato salad that's both familiar and exciting, with a hint of smoky flavor from the grill that takes it to the next level.

What sets this potato salad apart is the combination of grilled potatoes and a tangy, slightly spicy dressing. The grilling adds a depth of flavor to the potatoes that pairs perfectly with the creamy mayonnaise, sharp dijon mustard, and sweet relish. The hard-boiled eggs and celery add texture and substance, while the chives provide a fresh, herbal note. This potato salad has something for everyone and is sure to be a crowd-pleaser.

Not only is this grilled firecracker potato salad delicious, but it's also vegetarian, gluten-free, and dairy-free, making it an inclusive option for a variety of dietary needs and restrictions. So, whether you're looking for a new side dish to impress your friends and family or just want to switch up your potato salad game, this recipe is definitely one to try!

Ingredients

  • pounds potatoes - remove skin red quartered ( 30)
  • tablespoons olive oil 
  • teaspoon salt 
  • 0.5 teaspoon pepper 
  • 1.5 cups mayonnaise 
  • 0.5 cup onion finely chopped
  • 0.3 cup dijon mustard 
  • tablespoons pickle relish sweet
  • 0.5 teaspoon paprika 
  • 0.3 teaspoon ground pepper 
  • large hardboiled eggs chopped
  • rib celery stalks finely chopped
  • serving chives fresh minced

Equipment

  • bowl
  • grill
  • wok

Directions

  1. Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally.
  2. Transfer potatoes to a large bowl; cool slightly.
  3. In a small bowl, mix dressing ingredients.
  4. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.

Nutrition Facts

Calories254kcal
Protein6.89%
Fat69.26%
Carbs23.85%

Properties

Glycemic Index
16.56
Glycemic Load
0.19
Inflammation Score
-3
Nutrition Score
7.7682608936144%

Flavonoids

Apigenin
0.01mg
Isorhamnetin
0.25mg
Kaempferol
0.04mg
Quercetin
1.57mg

Nutrients percent of daily need

Calories:254.15kcal
12.71%
Fat:19.73g
30.35%
Saturated Fat:3.36g
20.98%
Carbohydrates:15.28g
5.09%
Net Carbohydrates:13.51g
4.91%
Sugar:2.25g
2.5%
Cholesterol:78.76mg
26.25%
Sodium:375.66mg
16.33%
Alcohol:0g
100%
Protein:4.42g
8.83%
Vitamin K:39.8µg
37.91%
Potassium:431.84mg
12.34%
Selenium:8.04µg
11.49%
Phosphorus:94.91mg
9.49%
Vitamin C:7.78mg
9.43%
Vitamin B6:0.18mg
9.02%
Vitamin E:1.2mg
7.98%
Manganese:0.16mg
7.98%
Vitamin B2:0.13mg
7.79%
Fiber:1.77g
7.07%
Folate:26.03µg
6.51%
Copper:0.13mg
6.42%
Vitamin B1:0.09mg
6.23%
Magnesium:23.57mg
5.89%
Iron:1.01mg
5.62%
Vitamin B5:0.56mg
5.56%
Vitamin B3:1.03mg
5.16%
Vitamin B12:0.23µg
3.89%
Vitamin A:190.21IU
3.8%
Zinc:0.55mg
3.67%
Vitamin D:0.45µg
3.03%
Calcium:23.9mg
2.39%