Potato Salad Stacks
Potato Salad Stacks might be just the side dish you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 170 calories, 6g of protein, and 12g of fat per serving. The Fourth Of July will be even more special with this recipe. If you have chives, kosher salt, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
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.
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).
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.
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.
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.
Make ahead: Through step 3, chilled separately, up to 1 day.