- 2 lb baby potatoes
- 3 tbsp olive oil
- 1/4 cup mayonnaise (vegan if you prefer)
- 2 to 3 tbsp lemon juice, divided
- 2 tbsp fresh thyme leaves, divided
- 1 tbsp whole grain mustard
- 3/4 tsp fine sea salt
- 1/4 tsp black pepper
- 2 green onions, thinly sliced
- 1 to 2 tbsp chopped fresh dill
- 1 tbsp chopped capers
Cook potatoes: Find uniform sized red or Yukon potatoes. Wash and cut in half. Add to a large pot of cold salted water. Bring to a boil and cook until fork-tender, about 12 minutes. (Don't overcook until soft, because they're getting grilled/cooked again). Drain well. Cool potatoes before grilling. Potatoes can be cooked one day in advance.Preheat grill over medium-high heat. (You can use a stovetop grill pan or barbecue, see note Clean and then lightly brush grill with oil (see note 1).Meanwhile, in a small bowl, whisk together 3 tablespoons of olive oil, mayonnaise, 2 tablespoons of the lemon juice, 1 tablespoon of the fresh thyme, grainy mustard, salt and pepper.Season potatoes and grill: Drizzle 2 tablespoons of olive oil over the chilled potatoes. Toss gently to coat.Place potatoes cut side down on the grill, and cook until golden brown on the cut side. This takes about 5 to 10 minutes. Add the potatoes back to the large bowl and chill for one hour. Drizzle dressing and toss to coat. Taste and add the remaining 1 tablespoon lemon juice, if needed. Add remaining 1 tablespoon thyme, green onions, fresh dill, and capers. Stir gently to mix.Notes1. Oil: You can brush the grill with more olive oil or a high-heat neutral oil (like grapeseed oil). But do use olive oil for the potato salad dressing because it adds flavor.HAPPY EATING!!
