I had a hard time taking a good picture of this because people's hands kept moving in on the plate - and then all the potatoes were gone. It's a great make ahead recipe for grilling, it doubles or triples easily, it travels well, uses ingredients you most likely already have, and the smokiness and bright lemon elevate the flavor miles above the average potato salad.
I haven't really been rating the recipes or picking favorites so far, but this recipe is in our top three recipes that we've tried so far from Susie's book. (The others are the sweet potato fries and the caramelized tomatoes.)
So, if you have a grill, you should definitely make this. If you don't have a grill, then you should still definitely make this, but under your broiler.
I should mention that I made some substitutions, the main one being that I didn't see baby potatoes at the farmer's market so I ended up buying some full size red/golden potatoes and halving them. Golden potatoes are my go to potatoes, because eaten plain they somehow taste like butter. They held up well during the boiling, but to be on the safe side, cool them a bit before combining with the first sauce. If you're into sugar substitutes, powdered stevia works great in the dressing.
I'm sure you've heard the recent news about potatoes being the new diet-killer, which is sad because I used to be something of a Potato Monster. Actual quote: "Me want french fries! Om nom nom nom." All the more reason to take this dish to a July 4th party, and spread the calories around in the grand old tradition of friend-fattening. Potatoes may be the new "sometimes food," but there has to be some reward for normally eating well.
And now you'll have to excuse me while I go make this, because we may be having this again for dinner. Do you have a go-to summer potluck dish? What is it?
Grilled (Baby) Potatoes with Creamy Lemon Dressing
Adapted from Susie Middleton's Fast, Fresh & Green
2 Tbsp. olive oil
1/2 tsp. lemon zest
2 tsp lemon juice (fresh please!)1/2 tsp. Dijon mustard
1/4 tsp. sugar
1/8 tsp. kosher salt
2 tsp. mayonnaise
1 lb potatoes (Susie recommends red or yellow baby potatoes, but see above.)
2 tsp salt. for boiling water
3/4 tsp. kosher salt
1/4 c. mayonnaise
1 Tbsp. Dijon mustard
1 tsp. lemon juice
1. Combine the ingredients for the dressing and chill, allowing the flavors to mingle.
2. Halve and boil the potatoes in salted water to cover until tender. Drain and cool on towels. This will help them hold together, so don't skip the cooling.
3. Combine the marinade ingredients and coat the cooled potatoes. Although I'm calling this first sauce a marinade, it's not actually necessary for the potatoes to soak in it for any length of time - they can now go straight to the grill. I put the marinade in a gallon size bags and put the potatoes in, which coated them quickly and made them easy to transport to our friends' grill.
4. Grill over a medium fire until nicely marked, turning once. This should only take about 5-8 minutes. (Aluminum foil will make the potatoes very easy to remove from the grill, but limits the smoky flavor and prevented grill marks.) Serve with the creamy lemon dressing.
This is the tenth fabulous recipe I've made from Fast, Fresh & Green by Susie Middleton, a cookbook so awesome that I am cooking my way through all the recipes. Sue's online home is Six Burner Sue, where you can find her hard at work running a vegetable farm on Martha's Vineyard and developing recipes for a second cookbook that will be called Fresh & Green for Dinner.