Talk about a SIDE dish. Let’s make this: crispy grilled potato salad with a horseradish sauce.
Yellow baby potatoes, garlic cloves, rosemary, dijon mustard, olive oil, salt and pepper, mayo, greek yogurt, Bubbie's horseradish, lemon juice, sherry vinegar, green onions, fresh dill, pickled red onions
Heat your grill. You can alternatively cook this in the oven or on the stovetop.
Start by making your paste to grill your potatoes. In a blender, or pestle and mortar, add in your garlic, rosemary, salt, pepper, dijon and olive oil. Blend until all combined, emulsified and mixed together.
Wash, scrub, dry and slice your potatoes in half, vertically. In a cast iron, or grill safe dish, toss your paste and potatoes together until coating evenly.
Place on the grill, cook and char. Check on it every 10-15 minutes to flip, until fully cooked inside and crispy on the outside, about 35-40 minutes depending on the heat and flames on your grill.
While your potatoes are on the grill, make your sauce. In a bowl, mix mayo, greek yogurt, dijon, horseradish, lemon, garlic, vinegar, olive oil and salt and pepper.
Once your potatoes are done, assemble by drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle. Serve immediately.