Grilled potato salad with paprika

Potato salad with paprika, celery, onion, cilantro and dressing with mayonnaise, sour cream, mustard and capers. Fried on grilled potatoes in combination with capers make this potato The salad is one of the best of its kind. The salad was coined by Guy Fieri – popular teleperson, American restaurateur, author and телеведущим на канале Food Network. Time: 1 hour. 25 min Difficulty: easy Servings: 4-6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 tbsp. l canola oil, plus some more for grilling
• 900 gr. potatoes (5-6 potatoes)
• 2 tsp smoked paprika
• 1 tbsp. diced celery (2-3 stems)
• 1/2 small red onion, chopped into small pieces cubes
• 1 tbsp. l finely chopped cilantro
• 1/2 tbsp. sour cream
• 1/2 tbsp. mayonnaise
• 1 tsp mustard
• 2 tsp chopped capers
• Juice 1/2 Lemon

Recipes with similar ingredients: potatoes, paprika, celery, red onion, cilantro, sour cream, mayonnaise, mustard, capers, lemon the juice

Recipe preparation:

1. Preheat the grill to medium temperature. Grease the grill well grilling.
2. Cut the potatoes into slices about 2 cm long. Thick. Put the potatoes in a bowl and add canola oil, paprika and 2 tsp. salt and pepper. Mix well.
3. Put the potato slices on the grill, cover and cook for 5 minutes, then rotate them 90 degrees and cook another from 5 to 10 minutes. Turn the potatoes over and repeat the same with the other side. It should become slightly airy and golden brown. Remove the potatoes from the grill and give them cool completely. Dice potatoes into 2 x 2.5 cubes cm.
4. In a large glass bowl, mix the cubes of potatoes, celery, red onion and cilantro. In a medium glass bowl, mix sour cream, mayonnaise, mustard, 1 tsp. salt, 2 tsp pepper, capers and lemon juice. Adjust salt if necessary.
5. Add the mayonnaise mixture to the potato mixture so that the salad was completely covered with dressing. Cover and refrigerate on 20-30 minutes. Stir and add spices if necessary.