This potato salad was delicious. It had a perfect balance of smokey and acidity. However, it was not worth the hour and a half effort it took for me to light a charcoal grill and roast the potatoes (the gas grill in our complex was down). Next time I’ll save the meat for grilling and just boil these potatoes. They mostly get the smokey flavor from smoked paprika anyway. I made some substitutions as per usge. Original recipe from Guy Fieri can be found here.
Ingredients
2 tablespoons canola oil, plus more for the grill
2 pounds Yukon gold potatoes (5 to 6 potatoes), cut into bite sized pieces
2 teaspoons smoked paprika
Kosher salt and freshly cracked pepper
1 ½ cup diced celery (from 2 to 3 stalks)
1 small red onion, finely diced
2 tablespoon minced fresh cilantro
½ cup sour cream
½ cup mayonnaise
1 ½ teaspoon dijon
2 Tbsp banana peppers, chopped
Few dashes of cholula
Juice of ½ lemon
What To Do
Boil potatoes in water for 10-15 minutes until soft. Let drain and run cold water over to stop cooking (or dump them in a bowl of ice water).
In a large glass bowl, combine all ingredients except potatoes. After they cool add them in. Season with salt and pepper to taste.
Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.