Elevate the traditional summer, mayo-based potato salad by stirring a spoonful of tahini and miso into the lemon-mustard dressing for an umami flavor punch. Also, add baking soda to the potato cooking water to create extra-crispy potatoes on the grill.

Grilled Potato Salad with Lemon and Dill


Place potatoes, 1 tsp. salt, baking soda and enoughcold water to cover potatoes in a large pot or Dutch oven. Bring to a boil; reduce heat. Simmer, uncovered, for 12 to 15 minutes or just until potatoes are tender, but still firm. Drain well; cool slightly.



Whisk together 1⁄4 cup water, lemon juice, tahini, miso paste, mustard, garlic and garam masala in a medium bowl. Cover and refrigerate until ready to use. Cook green beans in microwave according to pkg. directions or until crisp- tender; set aside to cool.


 



Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees). Line a large baking sheet with foil; set aside.



Place cooled potatoes in a large bowl. Drizzle with vegetable oil; gently toss to coat. Place potatoes, cut sides down, on prepared baking sheet. Slide foil with potatoes off baking sheet and onto grill rack. Grill for 10 to 12 minutes or until lightly golden and slightly crisp.



Transfer potatoes to a large shallow serving bowl. Bias-cut green beans into 3 pieces; add to potatoes. Sprinkle with remaining 1⁄2 tsp. salt. Drizzle with tahini mixture; gently toss to coat. Top with red onion; garnish with green onions and dill, if desired. Store leftover potato salad in a tightly covered container in the refrigerator up to 4 days.
