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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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.
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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.
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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.
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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.
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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.
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Add chives, mix well, and season to taste with salt and pepper before serving. Chef John
