Grilled Potato Salad

 

Yield:

 

Ingredients

1. 10 medium Yukon gold potatoes
2. 2 cups heavy cream
3. 2 cups whole milk
4. 4 cloves garlic, peeled and gently smashed
5. 4 sprigs fresh thyme
6. 1 bay leaf
7. Kosher salt and freshly ground black pepper
8. Extra-virgin olive oil
9. 1 tablespoon whole grain mustard
10. 3 ribs of celery, finely chopped
11. Ice water

Directions

1. Add potatoes, cream, milk, garlic, thyme and bay leaf into a large sauce pan and boil for 15 minutes; potatoes should be tender and the tip of a paring knife goes through with little resistance.
2. Allow to cool in the cream mixture. Once cooled, strain potatoes and lay out in a single layer on a kitchen towel to drain.
3. Cut the potatoes into large pieces, then brown on a hot grill with a little olive oil for 4-5 minutes until they get a little golden.
4. Place browned potatoes in a mixing bowl and gently smash with a potato masher or large metal spoon – you want to smash the potatoes so they are broken up but there is still a lot of texture.
5. Strain the cream mixture and add just enough to make the potato base creamy – (about 1 1/2 cups).
6. Add 1 large tablespoon of whole grain mustard, chopped celery and season with plenty of kosher salt and freshly ground black pepper.

Notes