2tablespoonchivesfinely chopped plus more for garnish
Garlic & Herb Dressing
1cup(8 oz) mascarpone cheese
3/4cupmayonnaise
3tablespoonswhite wine vinegar
1tablespoonWorcestershire sauce
2teaspoonshoneyor to taste
5clovesgarlicminced
¼teaspoononion powder
¼teaspoongarlic powder
1tablespoonranch seasoning (or ranch dip powder)
1teaspoonkosher salt
½teaspoonblack pepper
3medium green onionsthinly sliced
Instructions
Boil & Cut The Potatoes & Eggs
In a large pot, cover potatoes with cool water. Add salt and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
Carefully drain hot water off the potatoes. Add cold water and ice to cover the potatoes and stir for 2-3 minutes to cool them down to touch. Drain off the could water and cut each potato in half.
After about 5 minutes of boiling you can add the eggs if they aren't already boiled and let them cook for 10 minutes.
After 10 minutes remove the eggs from the boiling water and place them in an ice bath until you can remove the shell.
Set down a large piece of parchment paper and grate the eggs in a cheese grater. Set them aside until ready to use.
Grill The Potatoes
Clean and oil cooking grate. Prepare a charcoal or gas grill fire for direct grilling over medium-high heat (350-400°F). Spray and coat potatoes in cooking spray or lightly toss with oil. Place potatoes on hot grill, cut side down over direct heat until lightly charred. Close the lid and let them cook, undisturbed for 5 minutes. Remove from the grill.
Prepare The Mascarpone Dressing
To a medium bowl add the mascarpone, mayonnaise, vinegar, honey, garlic, onion powder, garlic powder, ranch seasoning, salt, and pepper and whisk until smooth (you can also blend it together in blender). Set aside until ready to use.
Assemble Potato Salad
To a large bowl add approximately 1/3 of the potatoes and lightly mash with a potato masher or wooden spoon to create a creamy consistency. Add approximately 1/3 of the grated eggs, and 1/3 of the mascarpone dressing and stir until mashed potatoes are coated.
Add the remaining potatoes, eggs, and mascarpone dressing along with the chopped basil and chives and toss until everything is blended and fully coated. Garnish with extra chopped chives. Can be served warmed or chilled.
Bring a pot of water to a boil. Carefully add the eggs and boil for 10 minutes. Run eggs through the coarse side of a cheese grater.
Alternatively, you can just finely chop the egg.
2. Prep Charcoal or Gass Grill For 2 Zone Grilling
Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
3. Grilled Potatoes
Cutting potatoes in half makes it easy to transfer, but if you have a grill sheet, I recommend quartering the potatoes so that the smoky flavor hits more surface area. Grill sheets make it easier to put small chopped items on the grill and transfer them off the grill.
Another tip is to skewer the potatoes onto metal skewers and place directly on grill grate.