Directions:
- Slice the potatoes lengthwise about 3/4 inch thick. Place the potatoes in a bowl and add 2 tablespoons canola oil, the paprika and 2 teaspoons each salt and pepper. Toss to coat.
- Place the potatoes on the grill, cover and cook 5 minutes, then rotate them 90 degrees F and cook 5 to 10 more minutes. Flip the potatoes and repeat on the other side. They should be slightly puffed and golden brown. Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
- In a large glass bowl, combine the diced potatoes, celery, red onion and cilantro. In a medium glass bowl, combine the sour cream, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, the capers and lemon juice. Adjust the salt as needed.
- Fold the mayonnaise mixture into the potato mixture until coated. Cover and refrigerate 20 to 30 minutes. Stir and adjust the seasoning as needed.
- Photograph by Kat Teutsch
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.31 Kcal (1961 kJ) | ||
| Calories from fat | 279.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31g | 48% | |
|---|---|---|---|
| Cholesterol | 21.61mg | 7% | |
| Sodium | 270.25mg | 11% | |
| Potassium | 1123.8mg | 24% | |
| Total Carbs | 45.41g | 15% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 6.54g | 13% | |
| Vitamin C | 42.6mg | 71% | |
| Iron | 184mg | 1022% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.82 Kcal (598 kJ) | ||
| Calories from fat | 85.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 48% | |
|---|---|---|---|
| Cholesterol | 6.59mg | 7% | |
| Sodium | 82.42mg | 11% | |
| Potassium | 342.73mg | 24% | |
| Total Carbs | 13.85g | 15% | |
| Sugars | 1.16g | 15% | |
| Dietary Fiber | 1.05g | 14% | |
| Protein | 1.99g | 13% | |
| Vitamin C | 13mg | 71% | |
| Iron | 56.1mg | 1022% | |
| Calcium | 27.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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