Pitmaster Potato Salad Tarifi

Malzemeler

• 1 tablespoon Dijon mustard1/4 cup apple cider vinegar2 tablespoons rice wine vinegar1/3 cup vegetable oil1 teaspoon kosher salt, plus more to taste1/2 teaspoon freshly ground black pepper pinch cayenne pepper

Hazırlanışı

1. Nest potatoes directly in hot coals in a charcoal grill. Surround potatoes with coals for even roasting. Roast until charred, 6 to 7 minutes. Turn potatoes and continue to roast until deeply charred outside and tender inside, 6 to 7 minutes more.
2. Remove potatoes to a bowl, cover with foil, and let cool to room temperature, about 30 minutes. Refrigerate until chilled, at least 1 hour, or preferably overnight.
3. Combine Dijon mustard, cider vinegar, rice wine vinegar, vegetable oil, salt, black pepper, and cayenne pepper in a bowl for the dressing and whisk thoroughly.
4. Scrape, peel, or cut off any fully charred surface of potato, leaving some dark brown bits for a deeper flavor. Cut potatoes into 1/4-inch to 1/2-inch size pieces.
5. Add potatoes to dressing, along with red onion, celery, dill pickles, and red peppers. Toss well with a spatula until evenly mixed. Cover; refrigerate for at least 3 hours before serving, or up to overnight. 
6. Add chives, mix well, and season to taste with salt and pepper before serving.

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