Hey everyone, Jason Griffith here! When the warm weather hits and it’s time for barbecues and picnics, there’s one side dish ...

Ingredients: 2 pounds small Yukon gold potatoes. 3 tbsp oil. 1/2 cup diced red onion. 1 bell pepper, diced. 3 tbsp fresh basil, chopped. 3 tbsp fresh chives, chopped. 3 tbsp olive oil. Juice of ...

Place potatoes in a bowl and toss with remaining 3 tablespoons olive oil. Grill potatoes 4–5 minutes on each side. Remove potatoes from grill and add to orange mixture. Toss to coat.

olive oil, for drizzling smoked paprika cayenne salt and pepper to taste aluminum foil For the mayonnaise mix: ½ cup mayonnaise ½ tablespoon Dijon mustard 1 tablespoon apple cider vinegar ½ cup ...

Flay’s grilled potato salad “key” is a simple kitchen tool, a grill basket. The recipe starts with a lemon vinaigrette Before Flay starts on the potatoes, he makes a vinaigrette.

Using a rubber spatula to incorporate the dressing, I poured it over the potatoes and folded it in gently. Then I added those ...

Place potatoes into a medium saucepan and cover with water. Bring to a boil on high heat, then reduce to medium and cook for about 15 minutes, until they begin to get tender.

Potatoes: Don’t overlook how fabulous a grilled potato salad is. I’m not a big fan of the traditional, mayo-based potato salad, and prefer to make a potato salad with grilled potatoes in a ...

Place 2 lb. purple sweet potatoes, peeled, in a large pot and pour in water to cover. Season with kosher salt and bring to a simmer; cook until almost tender, 18–25 minutes.

Toss the potatoes in oil, salt/pepper. Grill the potatoes until are smoky and marked, about 10 minutes. Cool. Meanwhile combined remaining ingredients in a large bowl.