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Potato Salad Stacks





Yields
Serves 8




Total Time
1 hr 15 mins

Sunset reader Dawn McHenry needed an appetizer for a summer party, so she took her mom's family's potato salad recipe from Germany, grilled the potatoes, and stacked the rest on top.

su-Potato Salad Stacks




Iain Bagwell
 1 1/4 pounds Yukon Gold potatoes, about 2 in. wide
 6 large eggs
  About 1 tsp. kosher salt
 1 tablespoon olive oil
 1/3 cup mayonnaise
 2 tablespoons finely chopped dill pickle
 1 1/2 teaspoons dill pickle liquid from jar
 1 1/2 tablespoons minced red onion
 1 teaspoon Dijon mustard
 1 teaspoon minced chives, plus more for garnish
 1 teaspoon minced fresh dill, plus more for garnish
  About 1/4 tsp. pepper
  Pinch of sugar
Step 1
1

Put unpeeled potatoes and eggs in separate medium saucepans with water to cover. Add 1 tsp. salt to potatoes. Cover pans, bring to a boil over high heat, then reduce heat; simmer eggs for 10 minutes and simmer potatoes until just tender, about 10 minutes. Drain pans, then fill with cold water to cool potatoes and eggs.

Step 2
2

Peel eggs and slice crosswise about 1/4 in. thick. Slice potatoes crosswise just a little thicker. Save egg and potato ends for another use and set remaining eggs aside. Set potatoes on a rimmed pan and brush on both sides with oil. Preheat grill to medium (350° to 450°).

Step 3
3

Stir mayonnaise, pickle, pickle liquid, onion, mustard, 1 tsp. each chives and dill, 1/4 tsp. pepper, and sugar in a bowl to blend. Chill dressing until used.

Step 4
4

Grill potatoes until browned and crisp, turning once with tongs, 7 to 9 minutes. Transfer to a large platter and let cool to room temperature.

Step 5
5

Top each potato with about 1/2 tsp. dressing, then an egg slice and a little more dressing. Save any leftover dressing for another use. Sprinkle potatoes with more chopped herbs, then with salt and pepper to taste.

Step 6
6

Make ahead: Through step 3, chilled separately, up to 1 day.

Step 7
7

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 167Calories from Fat 47
% Daily Value *
Total Fat 8.7g14%

Saturated Fat 1.9g10%
Cholesterol 161mg54%
Sodium 238mg10%
Total Carbohydrate 16g6%

Dietary Fiber 0.9g4%
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.