Grilled Pepper Potato Salad with Creamy Mustard Dressing

Ingredients

• 1 ½ lbs fingerling potatoes, halved lengthwise
• 4 small red bell peppers
• 1 red fresno pepper
• Olive oil, for drizzling
• Kosher salt, to taste
• ½ cup mayonnaise
• 1 tsp lemon zest
• 3 tbsp lemon juice
• 1 tbsp grainy “old style” mustard
• 2 garlic cloves, finely chopped
• 2 cups watercress (or arugula)
• 6 hard-boiled eggs, quartered
• 4 green onions, thinly sliced
• 4 radishes, very thinly sliced
• ½ cup basil leaves, roughly torn
• 2 tbsp finely chopped chives
• Freshly cracked black pepper, to taste

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Instructions

1. Prepare the Grill and Potatoes

• Heat the grill over high heat.
• Place the fingerling potatoes onto a half sheet pan. Drizzle generously with olive oil, toss well, and spread them into an even layer, cut-side down.
• Season with a pinch of kosher salt.

2. Grill the Potatoes and Peppers

• Transfer the pan of potatoes to the grill, along with the red bell peppers and fresno pepper.
• Cover the grill and cook for about 8 minutes, turning the peppers occasionally to char on all sides.
• Remove the fresno pepper (it should be tender).
• Flip the potatoes over and lower the grill heat to medium-low. Cover again and continue to cook for about 12-15 more minutes, or until the potatoes and bell peppers are tender.

3. Prepare the Dressing

• In a large mixing bowl, add the mayonnaise, lemon zest, lemon juice, mustard, finely chopped garlic, and 1 tablespoon of olive oil.
• Whisk until smooth and well combined.
• Season with kosher salt to taste.

4. Finish the Salad

• Once the potatoes and peppers are done, remove everything from the grill.
• Once the peppers are cool enough to handle, peel and discard the skins and stems. Roughly chop the red bell peppers and finely chop the fresno pepper.
• Add the potatoes, peppers, watercress, hard-boiled eggs, green onions, radishes, basil, and chives to the bowl with the dressing.
• Toss gently to combine.

5. Serve

• Arrange the potato salad on a large platter.
• Serve warm or at room temperature, garnished with freshly cracked black pepper.

Enjoy your flavorful and vibrant potato salad!