Backyard-Grill Potato Salad - Cooks Illustrated

Published July 1, 2001.

Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

The Problem

Potatoes grilled on a hot fire are burned on the outside and raw on the inside. Potatoes grilled on a moderate fire take forever to cook. Is there a better alternative?

The Goal

Slightly charred, smoky, evenly cooked potatoes in a simple oil and vinegar dressing.

The Solution

Cut the right type of potatoes (new potatoes) into eighths for even cooking, skewer them before blanching to prevent breakage, cook on a high-heat grill for 5 minutes, then toss with a simple vinaigrette.

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