Potato Salad Stacks
Iain Bagwell
Sunset reader Dawn McHenry needed an appetizer for a summer party, so she took her mom's family's potato salad recipe from Germany, grilled the potatoes, and stacked the rest on top.
How to Make It
Step 1
1
Put unpeeled potatoes and eggs in separate medium saucepans with water to cover. Add 1 tsp. salt to potatoes. Cover pans, bring to a boil over high heat, then reduce heat; simmer eggs for 10 minutes and simmer potatoes until just tender, about 10 minutes. Drain pans, then fill with cold water to cool potatoes and eggs.
Step 2
2
Peel eggs and slice crosswise about 1/4 in. thick. Slice potatoes crosswise just a little thicker. Save egg and potato ends for another use and set remaining eggs aside. Set potatoes on a rimmed pan and brush on both sides with oil. Preheat grill to medium (350° to 450°).
Step 3
3
Stir mayonnaise, pickle, pickle liquid, onion, mustard, 1 tsp. each chives and dill, 1/4 tsp. pepper, and sugar in a bowl to blend. Chill dressing until used.
Step 4
4
Grill potatoes until browned and crisp, turning once with tongs, 7 to 9 minutes. Transfer to a large platter and let cool to room temperature.
Step 5
5
Top each potato with about 1/2 tsp. dressing, then an egg slice and a little more dressing. Save any leftover dressing for another use. Sprinkle potatoes with more chopped herbs, then with salt and pepper to taste.
Step 6
6
Make ahead: Through step 3, chilled separately, up to 1 day.
Step 7
7
Note: Nutritional analysis is per serving.
Ingredients
1 1/4 pounds Yukon Gold potatoes, about 2 in. wide
6 large eggs
About 1 tsp. kosher salt
1 tablespoon olive oil
1/3 cup mayonnaise
2 tablespoons finely chopped dill pickle
1 1/2 teaspoons dill pickle liquid from jar
1 1/2 tablespoons minced red onion
1 teaspoon Dijon mustard
1 teaspoon minced chives, plus more for garnish
1 teaspoon minced fresh dill, plus more for garnish
About 1/4 tsp. pepper
Pinch of sugar
Directions
Step 1
1
Put unpeeled potatoes and eggs in separate medium saucepans with water to cover. Add 1 tsp. salt to potatoes. Cover pans, bring to a boil over high heat, then reduce heat; simmer eggs for 10 minutes and simmer potatoes until just tender, about 10 minutes. Drain pans, then fill with cold water to cool potatoes and eggs.
Step 2
2
Peel eggs and slice crosswise about 1/4 in. thick. Slice potatoes crosswise just a little thicker. Save egg and potato ends for another use and set remaining eggs aside. Set potatoes on a rimmed pan and brush on both sides with oil. Preheat grill to medium (350° to 450°).
Step 3
3
Stir mayonnaise, pickle, pickle liquid, onion, mustard, 1 tsp. each chives and dill, 1/4 tsp. pepper, and sugar in a bowl to blend. Chill dressing until used.
Step 4
4
Grill potatoes until browned and crisp, turning once with tongs, 7 to 9 minutes. Transfer to a large platter and let cool to room temperature.
Step 5
5
Top each potato with about 1/2 tsp. dressing, then an egg slice and a little more dressing. Save any leftover dressing for another use. Sprinkle potatoes with more chopped herbs, then with salt and pepper to taste.
Step 6
6
Make ahead: Through step 3, chilled separately, up to 1 day.
Step 7
7
Note: Nutritional analysis is per serving.
Search All of Sunset's Recipes
The Latest
9 Travel Trends You Have to Pay Attention to in 2025
