Celebrity Chef Chadwick Boyd Gives Us The Best Potato Salad Recipe


Our friend, famous chef and expert in the art of living, Chadwick boyd has given Jersey Shore amazing recipes for summer grilling and cooking. We want you to eat well! Today Chadwick dropped us some knowledge … you don’t have to use mayonnaise in a homemade potato salad! Check out this out of the ordinary vegan recipe for the most delicious side dish you’ll be making all summer! Enjoy!

Photo credit: Chadwick Boyd

Grilled Potato Salad with Roasted Garlic Hummus

A plant-based, vegan and delicious summer potato salad.

For 6 persons


  • 2 pounds of red potatoes, cut into wedges, with the skin on
  • 2¾ tablespoons of sea salt
  • 1 10-ounce container of roasted garlic or regular hummus
  • 2 tablespoons of extra virgin olive oil
  • 2 tablespoons of lemon juice
  • 2-3 green onions, very thinly sliced ​​(green and white parts)
  • 1½ cup of fresh arugula
  • Sea salt and freshly ground black pepper to taste
Shannon Holly cooks with celebrity chef Chadwick Boyd


Place the potatoes in a large pot and cover just enough water. Add 2 tablespoons of salt. Bring to a boil. Cook the potatoes, about 6 minutes, until slightly tender with a knife, but not cooked.

Meanwhile, prepare the vinaigrette. Place the hummus in a small bowl. Add olive oil and lemon juice. Whisk until creamy and smooth. Put aside.

Evenly spray grill or broiler pan with cooking spray. Preheat the grill or grill pan to medium-high heat.

Place the potatoes cut side down on the wire rack. Grill, 4 to 5 minutes, until grill marks appear. Using tongs, turn the potatoes over. Grill, 4 to 5 minutes more, until completely tender and lightly charred. Transfer from grill / drip pan to large mixing bowl. Let the potatoes cool slightly, about 5 minutes.

Season the potatoes with the remaining ¾ teaspoon of sea salt. Add the hummus vinaigrette and toss until completely coated. Add the green onions and 1 cup arugula and gently fold to combine the salad. Transfer to a serving dish. Spread the remaining ½ cup of arugula on top.

Season with more salt and pepper to taste.

Serve and enjoy!

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