This potato salad is intentionally seasoned multiple times during the cooking process, so please trust us and don’t skip any of the layers of flavor. First the potatoes are simmered in salty water, then seasoned again before grilling. Then a pickle and mustard dressing adds another layer of salt and some acid. The salad retains its flavor for several days in the fridge.
- Heat a grill to medium-high or build a medium fire in a charcoal grill.
- Scrub the potatoes and place them in a large pot. Add ¼ cup salt and cover with cool water by 2 inches. Bring to a boil over high heat, then reduce heat to medium and simmer until a knife inserted into the potatoes meets only a touch of resistance, about 25 minutes
- Drain the potatoes and let cool slightly. When cool enough to handle, slice the potatoes in half lengthwise. Arrange them on a tray and rub the potatoes with a few tablespoons of oil, then sprinkle with salt. Grill them on all sides until crisped and charred, about 5 minutes. Return to the tray and let cool slightly.
- Rub the onion slices with the remaining few tablespoons of oil. Grill, turning often, until charred and heated through but still crunchy, about 8 minutes. Place on the tray with the potatoes to cool slightly.
- In a large bowl, whisk the mayonnaise, pickle juice and mustard until smooth. Stir in the dill, chives, pickles, pepper and sugar.
- When cool enough to handle, cut the potatoes and onions into 1-inch pieces, ensuring a bit of char on each piece. Add the potatoes and onions to the bowl with the dressing and fold gently to coat. Cover and chill the potato salad for at least 2 hours or preferably overnight. Before serving, taste the salad and adjust seasoning with sugar, salt and pepper to taste.