Lunchbreak: Chef Judson Todd Allen makes grilled potato salad

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Chef Judson Todd Allen

Grilled Potato Salad

9 small Yukon Gold potatoes, cleaned
3 large eggs (hard boiled), chopped
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1/4 cup plain non-fat Greek yogurt
1/2 cup mayonnaise
1 large roasted red pepper
2 ribs of celery, chopped
2 Tablespoons sweet pickle relish
2 Tablespoons Judson Todd Allen CHEF BLEND Hot Sauce
1 teaspoon, fresh dill
1 teaspoon, fresh parsley, chopped
1/2 lemon
1 teaspoon, olive oil
salt and pepper to taste

Preheat charcoal grill. Drop potatoes in a large pot of boiling salted water.  Boil for approximately 8-10 minutes.  Drain the potatoes and set aside to cool. Cut cooled potatoes in half and add them to a baking sheet. Drizzle with olive oil, salt and pepper.  Using tongs, place the potatoes on the hot grill.  Cook on all sides to achieve beautiful grill marks.  You want to be very gently so that the potatoes do not fall apart.  In a medium mixing bowl add yogurt, mayonnaise, mustards, vegetables, relish and hot sauce and combine.  Next add chopped egg, potatoes, herbs and juice of lemon and gently mix to fully coat.  Season with salt and pepper to taste. Garnish with fresh herbs and paprika and serve warm or chilled.

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