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American·Side Dish

Coal-Roasted Pit Master Potato Salad

A smoky, earthy twist on the classic side dish, these Yukon Gold potatoes are roasted directly on hot coals until charred, then peeled and tossed in a bright, tangy vinaigrette that perfectly balances the richness of the fire-cooked tubers.

Prep

20m

Cook

15m

Total

35m

Serves

6

Method

  1. 01

    Place large Yukon Gold potatoes directly onto hot charcoal embers. Roast for 6 to 7 minutes per side, turning and moving them as needed, until the outsides are completely charred black and the centers are tender when tested with a skewer.

    Step 1
    Watch · 0:46
  2. 02

    Transfer the charred potatoes to a bowl, cover tightly with foil, and let them steam at room temperature. For the best flavor and texture, refrigerate the potatoes overnight once they have cooled.

    Step 2
    Watch · 2:58
  3. 03

    Prepare the vinaigrette by whisking together Dijon mustard, apple cider vinegar, rice vinegar, neutral vegetable oil, salt, pepper, and cayenne until temporarily emulsified.

    Step 3
    Watch · 3:33
  4. 04

    Remove the potatoes from the fridge and scrape off the charred outer skin using the edge of a knife. It is okay to leave a few small dark spots for flavor. Cut the potatoes into uniform, bite-sized pieces.

    Step 4
    Watch · 4:26
  5. 05

    Add the diced potatoes to the dressing along with the red onion, celery, dill pickle, and roasted red peppers. Fold everything together with a spatula until thoroughly coated.

    Step 5
    Watch · 6:21
  6. 06

    Cover and chill the salad for at least 2 to 6 hours to let the flavors develop. Before serving, taste and adjust the salt, then stir in a generous amount of freshly snipped chives.

    Step 6
    Watch · 7:22

From Chef John

  • “You are after all the Nat King of your coals.”
  • “We can't taste with our eyes and believe me I've tried.”
  • “An under seasoned potato salad is an evil potato salad.”