A Relaxing Evening at Almost Heaven South - Smoked Potato Salad with Mustard Dressing

Larry from Big Dude's Eclectic Ramblings invited A.J. and me and Chris from Nibble Me This and his wife, Alexis for a relaxing evening on his boat docket which he affectionately calls, "Almost Heaven South".  


Larry's boat dock has been the scene for three East Tennessee Blogger Get Togethers.  A.J. and I always look forward to spending time with Larry and Bev and Chris and Alexis.  

We were all down for fun at Larry's little cove on beautiful Lake Tellico!

We never run out of things to talk or laugh about.

Chris suggested we keep the food fare simple so we could spend more time socializing.  None of us put up an argument, especially if Chris was cooking the brats!

A.J. obviously smelled the brats on the grill.  

Keeping the menu simple left more time for socializing and isn't that what it's all about?

Chris' brats and spicy dogs.

Chris also brought some Bush's Grillin' Beans.  Who could turn these down?

My Grilled Potato Salad with Mustard Dressing.  Recipe below.

Before you knew it, it was after 11:00 PM.  I can't wait to get together with my blogging buddies again soon!

Thanks Larry, Bev Chris and Alexis for a fabulous Evening!


Smoked Potato Salad with Mustard Dressing:
2 lbs. potatoes, peeled, par boiled in 2 tablespoons Zatarain's Pro Boil or salted water, drained an chunked
2 teaspoons dill
1 teaspoon smoked paprika, plus more for serving
2 tablespoons Canola oil
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepare horseradish
2 tablespoon brown whole grain mustard (I prefer Zatarain's Creole mustard)
2 teaspoons honey 1/4 cup extra virgin olive oil


Pre-heat grill to high heat


Toss the potatoes in the Canola oil and then add the 2 teaspoons of dill and 1 teaspoon of smoked paprika.  Place the potatoes in a mesh grill basket and grill until they begin to turn golden brown, about 10 minutes.


Meanwhile, in a medium bowl, whisk the mayo, apple cider vinegar, horseradish, mustard, honey, salt and pepper to thoroughly combine.  then slowly whisk in the extra virgin olive oil.


Drizzle a tablespoon or two of the dressing in the bottom of a shallow serving bowl.  Place the grilled potatoes in the bowl.  Sprinkle a little smoked paprika over the potatoes and then drizzle the remaining dressing over the potatoes and serve warm.


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