5NEWS Grill: Creamy Cucumber and Grilled Potato Salad
2 pounds small to medium red potatoes (about 12)
1/3 cup mayonnaise
2 TBSP. red wine vinegar
1 TBSP. light corn syrup or 2 teaspoons sugar
1 tsp. dijon mustard
1 tsp. celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 tsp. finely chopped fresh oregano
1/2 cup chopped fresh parsley, plus 1 tsp. minced parsley
Fresh ground pepper, to taste
1 English cucumber, thinly sliced
1/3 cup red onion, thinly sliced
Drain the potatoes and let cool completely, then cut in half lengthwise.
Meanwhile, in a large bowl, whisk the mayonnaise, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.
Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley.