Killer Potato Salad Food

GRILLED POTATO SALAD

Steps:

• Prepare a grill using the snake method or for indirect heat. If using a charcoal grill, stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat.) If using a gas grill, heat one side only to medium-high heat.
• Toss the potatoes with 2 tablespoons of the oil in a large bowl. Season well with salt and pepper.
• Lay out 2 sheets of aluminum foil in a cross and place the potatoes in the middle. Gather up the sides to create a foil packet, add 2 tablespoons of water and seal the foil packet.
• Place the foil packet over direct heat and steam until the potatoes are cooked through, about 30 minutes. Open the foil packet and continue to cook until the potatoes take on some smoke and dry out, about 5 minutes.
• Meanwhile, whisk together the peanuts, remaining 1/4 cup oil, vinegar, cilantro, mustard, celery seeds and sugar in a large bowl. Season with salt and pepper.
• Remove the potatoes from the grill, add to the bowl with the vinaigrette and toss to coat.
• (Alternatively, you can bake the potatoes in a 375 degrees F oven for 30 minutes.)

KILLER POTATO SALAD

Steps:

• 1. Boil potatoes in salted water just until done. Do not over cook. Drain, cut into chunks, and set aside to cool completely.
• 2. In large bowl, add celery, red onion, green pepper, grated carrot, parsley and chopped eggs. Stir all together.
• 3. In small bowl stir together all dressing ingredients. Pour onto chopped veggies. Stir together well, and pour onto potatoes. Mix to coat well.
• 4. Cover and refrigerate at least 2 hours before serving to allow flavors to marry well.

KILLER POTATO SALAD

Steps:

• Prepare the bacon and eggs and set aside.
• Boil the potatoes and while the potatoes are boiling, prepare the rest of your ingredients. Dice the celery, red onion, dill (if using fresh), as well as all other ingredients.
• When the potatoes are done strain and peel of some (or all, if that's your choice) of the skins and toss into the bowl. Peel the eggs and dice. Dice the bacon and mix together.
• Taste and feel free to be more liberal with the mayonnaise and mustard, until desired moistness is reached.
• This is best made 24 hours you eat, as the flavors meld better. If you do this, add the bacon right before you serve, as it is awesome to have the crunch of the bacon.