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Grilled Yukon Gold Potato Salad

Grilling the Potato before making the salad adds an amazing taste and texture. I highly recommend this, use my recipe here, or use your own, but grill your Potatoes! You will love it!

 

2 pounds Baby Yukon Gold Potatoes, cleaned and halfed

1 medium Pasilla Pepper, course chopped

1 Shallot, course chopped

2 to 3 Tablespoons Olive Oil

Put the above ingredients in a large Zip Bag, shake until everything is well coated with the Olive Oil.

Yukon Gold Potato, Shallot and Pasilla Pepper with Olive Oil, Ready to Grill!

 

Place into a Grill Skillet, and on a grill that has been prepared. Grill about 10 to 15 minutes, turning regularly being careful that it doesn’t flame too much.

Grilled Potato Ready to Chill.

 

Now you need to chill your Potato. I placed these on a plate and in the freezer for about 10 or 14 minutes. Make sure you don’t let them freeze, because, well,,, you’ll have frozen Potato!

 

Whilst Grilled Potato are chilling prep the rest of your ingredients.

1 1/2 cups Celery Root, course chopped

10 oz. Cherry Tomato, halfed

8 oz. Fresh Mozzarella, cut into bite size cubes

Set these first three items aside.

Now get a huge Mix Bowl.., Put the following ingredients into it.

1 medium Lemon, zested and juiced

1 cup Mayo

8 oz. Cream Cheese

2 or 3 Tablespoons each, course chopped;

Basil

Rosemary

Tarragon

Garlic

Salt & Pepper to taste

Dash of Nutmeg

Olive Oil as needed.

Mix all the ingredients until creamy and of the desired thickness, add Olive Oil as needed to achieve desired thickness. I kind of go for a Split Pea Soup kind of thickness.

Now using a ‘folding’ motion and mix in the Grilled Potato, Cherry Tomato, Celery Root and Mozzarella. Put in fridge and let chill and temper at least 4 hours and 28 minutes.

Enjoy!

Grilled Yukon Gold Potato Salad!

 

 

 

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