Ingredients
The following ingredients have 4 Servings
- 2 pounds baby Yukon gold
- red bliss and Peruvian blue potatoes
- 1 bunch green onions
- 2 tablespoons extra-virgin olive oil (EVOO)
- plus more for drizzling
- Salt and freshly ground black pepper
- 1 heaping tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- Couple of dashes of hot sauce
- depending on how hot you like it!
- 3 tablespoons white wine or apple cider vinegar
Instruction
- Preheat an indoor or outdoor grill
- Cut the large potatoes into thirds (rounds about ½-inch thick), then cut the medium potatoes in half
- Small potatoes you can leave whole
- Season the potatoes and scallions with EVOO, salt and freshly ground black pepper
- Place the potatoes and scallions on the grill and tent with one large piece of tin foil
- Cook the scallions until they are charred slightly, about 7 minutes, then remove them to a large mixing bowl to cool
- Once the scallions come off, turn the potatoes and cook 7-10 more minutes, until tender
- Roughly chop the scallions into bite-size pieces then place them back into the mixing bowl
- Add the brown sugar, Worcestershire, mustard, hot sauce and vinegar to the bowl and season with a bit more salt and freshly ground black pepper
- Stir until the sugar is somewhat dissolved
- As the potatoes finish cooking, transfer them into bowl with the dressing
- Once they are all off the grill, toss them in the dressing to coat
- Serve the potato salad warm or at room temperature alongside Turkey Chili Cheeseburgers
