Paula's Ultimate Creamy Potato Salad

"Saw this today on Paula Dean's show and posting it to try at carry in BBQ"
 
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Ready In:
55mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • Spray a grill basket with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat.
  • Place the potatoes in the grill basket and grill until the potatoes are tender, turning once, about 10 minutes. Remove the potatoes from the grill and cool.
  • In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.
  • Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.
  • Cook's Note: During the show, Jamie used roasted potatoes instead of grilling them for the salad. Here's the recipe if you choose to do the same: In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.

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RECIPE SUBMITTED BY

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
 
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