Grilled Chicken and Potato Salad

With all this hot weather, who wants to heat things up in the house! I don’t know about you, but our grill gets a lot of use during the summer months. Not just because it’s hot outside, but also because, it’s just the summer thing to do!

This potato salad is cooked entirely on the grill – gas or charcoal – and can be a side dish but makes a great main course too (like lunch the day after!).

Smokey, smooth, creamy and delicious, and,

Here’s How to Make this Potato Salad:

Start by firing up the grill. Go for a medium heat. Charcoal is my favorite but gas grills are faster and easier.

Cut the potatoes in half lengthwise. This will help them cook a little faster and more evenly. You can peel them after they are cooked if you want. I left them on.

Brush the potatoes and chicken with olive oil. Then sprinkle the chicken liberally with salt and pepper. Nothing more. You want to taste the smokiness of the chicken.

Place them on the grill rack away from the direct heat (don’t want them to burn). Grill until the potatoes are fork tender and the chicken is cooked through. Remove from the grill and set aside to cool.

Cut the potatoes and chicken into bite sized pieces.

Add all the remaining ingredients and toss until well coated.

Garnish with some additional paprika. Chill the potato salad for at least four hours.

Serve as a side dish with dinner – or serve as the main course for a smaller meal. It makes a perfect lunch!

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Grilled Chicken and Potato Salad

With all this hot weather, who wants to heat things up in the house! This potato salad is cooked entirely on the grill - gas or charcoal - and can be a side dish but makes a great main course too!

Smokey, smooth, creamy and delicious.

Course: Main Course, Side Dish

Keyword: chicken, grill, potato, side, summer squash

Author: HelenFern

Ingredients

• 2 large Potatoes
• 1/2 large chicken breast
• 1/4 cup chopped celery
• 1/4 cup chopped white or red onion
• 1/4 cup chopped sour pickles
• 1/2 cup mayonnaise
• 1/4 teaspoon garlic salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon liquid smoke
• 1/8 teaspoon smoked paprika (a little more for garnish)

Instructions

1. Start by firing up the grill. Go for a medium heat. 

2. Cut the potatoes in half lengthwise.

3. Brush the potatoes and chicken with olive oil. Then sprinkle the chicken liberally with salt and pepper. Nothing more.

4. Grill until the potatoes are fork tender and the chicken is cooked through. Remove from the grill and set aside to cool.

5. Cut the potatoes and chicken into bite sized pieces. 

6. Add all the remaining ingredients and toss until well coated. 

7.  Chill for at least four hours.

   Serve and enjoy!

© Copyright 2019 The Lazy Gastronome

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