Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, medium size, scrubbed and halved or quartered depending on size
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon (5g) kosher salt
  • ½ teaspoon (2.5g) black pepper
  • ½ teaspoon (2.5g) paprika
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) white wine vinegar
  • 1 tablespoon (15ml) fresh lemon juice
  • 2 tablespoons (30ml) finely chopped fresh dill
  • 2 tablespoons (30ml) finely chopped fresh parsley
  • 1 small red onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 teaspoon (5g) sugar
  • ¼ teaspoon (1.25g) cayenne pepper (optional)
  • Salt and pepper to taste

Instructions:

  1. Toss potatoes with olive oil, salt, pepper, and paprika in a large bowl. Ensure they're evenly coated.
  2. Preheat grill to medium heat (around 350-400°F or 175-200°C). If using charcoal, make sure the coals are evenly distributed.
  3. Place the potatoes in a grill basket or perforated grill pan (or directly on the grill grates, spaced evenly). Grill, turning occasionally, until tender and slightly charred, about 25-30 minutes. Test for doneness by piercing with a fork; they should be easily pierced.
  4. While the potatoes are grilling, whisk together the mayonnaise, Dijon mustard, white wine vinegar, lemon juice, dill, parsley, red onion, celery, sugar, cayenne pepper (if using), salt, and pepper in a large bowl.
  5. Once the potatoes are cool enough to handle, roughly chop them if necessary (some smaller pieces are fine). Add the potatoes to the dressing and gently toss to combine.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld. Serve chilled.