Ingredients
Equipment
Method
- Bring a large pot of water to a boil and add the halved potatoes. Simmer for 10–12 minutes until just fork tender but not falling apart.
- Drain the potatoes and allow them to steam dry for 5 minutes.
- In a large bowl, gently toss the potatoes with smoked paprika, garlic powder, onion powder, sea salt, black pepper, and lemon juice.
- Heat a grill or grill pan over medium-high heat.
- Place the potatoes cut side down onto the grill and cook for 4–5 minutes per side until grill marks form and the edges become lightly crisp and smoky.
- While the potatoes grill, add the cannellini beans, tahini, maple syrup, mustard, lemon juice, apple cider vinegar, garlic, water, salt, and pepper to a blender.
- Blend until completely smooth and creamy. Add additional water 1 tablespoon at a time if needed for a pourable dressing consistency.
- Add the grilled potatoes to a large serving bowl along with celery, green onions, red onion, parsley, chives, and cucumber.
- Pour the dressing over the salad and gently fold everything together until evenly coated.
- Let the salad rest for at least 10 minutes before serving so the potatoes absorb the flavors beautifully.
- Garnish with extra parsley and cracked black pepper before serving.
Nutrition
Notes
Timing and potato texture: Allow the five-minute steam-drying pause after parboiling and the ten-minute rest after dressing. The total estimate includes the final rest. Parboil only until just fork-tender, so the potatoes keep their shape on the grill.
Grilling: Use medium-high heat. Let the potato surfaces color before turning; a grill basket helps keep small halves from falling through the grate. Air-frying the seasoned potatoes at 400°F (205°C) for 14–16 minutes is the alternative.
Dressing: Start with the measured 3 tablespoons water and add more 1 tablespoon at a time if needed. Cannellini beans give a mild base; stone-ground mustard adds texture as well as flavor.
Serving: Fold the potatoes gently into the fresh vegetables. The ten-minute rest lets them take up the dressing; add the final parsley just before serving.
Storage: Refrigerate promptly at 40°F (4°C) or below and use within four days. Keep chilled for outdoor gatherings and limit time out of refrigeration to two hours, or one hour above 90°F (32°C).
