Potato salads usually fall into two camps: cold and mayo-slicked, or warm and vinegary. I have a soft spot for both. But give me a choice, and I’ll go for this feisty, grilled version that's essentially of a hybrid of the two every single time.
A long-time fan of mayo marinades (see my Mayo-Grilled Coleslaw + Grilled Bread Salad with Broccoli Rabe and Summer Squash on this site), I applied the same treatment to potato salad. The technique is simple: par-cook potatoes and green beans until just shy of tender, toss them in a totally addictive mix of mayo, miso, and mustard (with lots of lemon to keep things bright and lively), then grill them until blistered and fully cooked through. Serve the extra mayo sauce on the side, so people can choose if they want to slather extra on top of their helping (me, always!). It's a gutsy rendition of potato salad, one that’ll provide a welcome jolt of excitement to your summer barbecue and potluck routine.
A few tips: I like using new (i.e., freshly dug) red potatoes because of their thin skins and sweet, creamy interiors, but when they’re not in season, feel free to substitute larger, mature potatoes (peel them first). To make this salad in advance, par-cook the potatoes and green beans and toss them in the mayo sauce—then refrigerate for several hours until ready to grill. Or, assemble the whole thing several hours in advance and serve at room temperature. This salad is completely fuss-free and easygoing, just as summer salads should be. —EmilyC
miso (I use white, but any variety will work)
paprika (regular or smoked)
finely grated lemon zest + 2 tablespoons juice, from 1 large lemon
Kosher salt plus freshly ground black pepper
1 1/2 to 2 pounds
new potatoes, halved or quartered into bite-sized pieces
In a small bowl, mix together the mayonnaise, miso, mustard, paprika, lemon zest, lemon juice, and black pepper. Taste for seasoning and balance, adding a bit more of any of the ingredients to your liking.
In a large pot, cover the potatoes with cold water and season generously with kosher salt. Bring to a boil, then lower heat to maintain a simmer. Cook until the potatoes are almost tender but not completely cooked through, about 5 to 8 minutes. (The total cooking time will depend on the potatoes’ freshness, so check their doneness a few times.) Using a slotted spoon, remove the potatoes to a large bowl; dry them if needed. Immediately toss the potatoes with 1/4 cup of the mayo sauce.
Return the water to a boil, then add the green beans. Cook until they’re crisp-tender and just shy of done, about 2 to 3 minutes. Drain, then add to a separate bowl. Immediately toss the green beans with 2 tablespoons of the mayo sauce.
Heat the grill to medium-high and brush your grates clean. Using a grill tray or basket (brushed with oil), arrange the potatoes in a single, even layer -- cut side down. Cook until nicely browned, about 3 to 5 minutes, then flip and cook a few minutes more. Remove potatoes, placing them back in the same bowl they were in.
Repeat process with the green beans, cooking until they’re nicely charred on the first side, about 2 to 3 minutes, then flipping and cooking a few minutes more until browned all over. Add green beans to the same bowl with the potatoes. Adjust seasoning to taste.
Place potatoes and green beans on a large serving platter or dish, then top with basil. Spoon a little mayo across the top before serving, if desired. Serve warm or at room temperature, with the rest of the mayo sauce on the side.