A vibrant twist on the classic potato salad, featuring grilled potatoes and a tangy dressing.
Wash the baby potatoes thoroughly and cut them into halves or quarters, ensuring they are not too small to fall through the grill grates.
Use a vegetable brush to clean the potatoes for the best results.
In a large bowl, toss the potato pieces with half of the olive oil and a pinch of salt.
Ensure all potato pieces are evenly coated with oil for uniform grilling.
Preheat your grill to medium heat and place the potatoes directly on the grates or in a grill basket. Cook for about 15 minutes, turning occasionally, until tender and slightly charred.
Using a grill basket can make turning the potatoes easier and prevent them from falling through the grates.
Remove the grilled potatoes from the grill and let them cool to room temperature.
Spread the potatoes out on a baking sheet to cool faster.
In a large bowl, whisk together the remaining olive oil, mustard, vinegar, minced garlic, smoked paprika, and freshly ground pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Add the cooled potatoes to the dressing along with the chopped green onions and cilantro. Toss gently to combine.
Mix gently to avoid breaking the potatoes and maintain their texture.
Serve the salad immediately or chill in the refrigerator for an hour before serving for a more intense flavor.
Garnish with additional fresh cilantro for a vibrant presentation.
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