Official Opinion: Peggy’s Perfect Potato Salad

Stitely is continuing its recipe series with more dishes great for a summer picnic or BBQ. Peggy’s grilled potato salad is the perfect compliment to Shana’s barbecue tofu sammich. This recipe has got us saying, “Mmm, Mmm, Mmm!”


2 pounds Yukon gold potatoes
2 tablespoons canola oil, plus more for grill
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup small diced celery
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup Greek yogurt
1/2 cup mayonnaise (I use low fat)
1 teaspoon yellow mustard
2 teaspoons chopped capers
1/2 lemon, juiced
2 tablespoons chopped chives
1/2 cup chopped kalamata olives


  1. Preheat a grill to medium heat. Oil the grill grates well or the potatoes will stick.
  2. Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons  salt and 2 teaspoons pepper. Toss to coat.
  3. Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, turning 90 degrees after 5 minutes and flipping and repeating on the other side. Remove and allow to cool completely. Dice into 3/4 to 1-inch pieces.
  4. In a large glass bowl, add the diced potatoes, celery, red onions, cilantro and olives.
  5. In a medium glass bowl, add the yogurt, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers and lemon juice. Adjust the salt, as needed.
  6. Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir in the chives and adjust seasoning as needed.

***Thanks Peggy!***


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