Grilled Potato Salad with Everything Bagel Seasoning & 7 Minute Eggs

Name: Grilled Potato Salad with Everything Bagel Seasoning & 7 Minute Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 Pounds Baby Yukon or Fingerling Potatoes ((or a mix of both) - halved); Olive Oil; 4 Eggs (, room temperature); 1/3 Cup Crème Fraiche (, or more to taste); 2-3 small Radishes (– trimmed and cut into wedges); 1 large Shallot (– peeled and finely diced); ¼ Cup Capers (, drained); Fresh Chives (– sliced, for garnishing); Lemon Wedges and Zest (, for garnishing and serving); Kosher Salt and Freshly Ground Black Pepper; Everything Seasoning:; 1 tsp Dried Minced Onion; 1 tsp Dried Minced Garlic; 1 tsp Toasted Sesame Seeds; 1 tsp Caraway Seeds; 1 tsp Dried Chopped Chives; 1 tsp Poppy Seeds; ½ tsp Sea Salt

Published August 22, 2016. Last Updated June 7, 2017 by Cheyanne

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Grilled fingerling potatoes tossed with rich crème fraiche, briny capers, fresh radishes and garlicky shallots; finished with a generous sprinkling of everything bagel spice and topped with luscious 7 minute eggs. This grilled potato salad is the perfect side for your Labor Day soiree!

Hi friends! How was your weekend?! Did you live it up? Are you doing the most to enjoy these last few weeks of summer?

I certainly hope so, because not to be a negative Nancy or anything, but there are only 30 more days of official summer. Womp womp. This makes my heart weep.

My weekend was mehhh.

I had to work on a draft post for a client, so I spent a good portion of the weekend indoors… stomping my feet and banging my head against ALL the walls of the SuBourbon Country Cottage, praying to Webster that words would fall out. They eventually did, but it was like a slow, painful trickle of word vomit – barely comprehensible and not at all eloquent.

It left me with a small case of summer FOMO. And with a slight headache… obviously, because head banging.

After all the temper tantrums and pondering over why I couldn’t have been blessed with a way with words, I still had to sit down and write THIS post.

I KNOW! #TheStruggleIsReal

Sorry, I swear I’m not normally this whinny. You probably want to punch me.

Or maybe you want to hand me some cheese? You know, to go along with my whine.

Ha! Now you definitely want to punch me, huh? Okay, I’ll stop griping now. Thank you for putting up with my nonsense. 😘

I will go ahead and get to food.

Wait… are we still friends? 😇

Anyways, with Labor Day right around the corner and 90 percent of summer in the rear-view mirror, I figured it was high time I shared a potato salad with you guys!

While I love a good classic potato salad from time to time (mayo laden and all), I wanted to share something off the beaten path, yet exceptionally delicious with you guys.

And not to toot my own horn 📯, but this ‘tater salad is every bit superb and supreme.

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Grilled Potato Salad with Everything Seasoning & 7 Minute Eggs

AKA my new favorite potato salad.

Tender, smoky grilled fingerling potatoes lightly coated with rich, creamy crème fraiche.

Tossed with salty, briny capers; crisp, fresh radishes and garlicky shallots.

Finished with a generous sprinkling of crunchy, flavorful everything bagel seasoning.

Topped with perfectly luscious, slightly runny 7 minute eggs.

Dudes and dudettes!

I know this isn’t the prettiest potato salad on planet earth, but Ohh mahhh gawwwsh. This is OH SOOOO freggin’ GOOD! Like, immediately stop whatever you are doing and make this NOW, type of good.

Unless you are defusing a bomb. Or rocking a baby. Or mowing the lawn. (<– But wait, why would you be reading this?!)

Then you should AT LEAST make this for Labor Day weekend. Your friends, family and all their hangry baby bellies will thank you for sure.

Recipe Notes:

I used fingerling potatoes in my salad, but you can substitute baby yukons or use a mixture of both. Either way, make sure you cut your potatoes in half lengthwise before cooking.
You will par-cook your potatoes in boiling water prior to finishing them on the grill. Always make sure you start cooking the potatoes in COLD water. Also, make sure you well season your water with salt. Your water should be as salty as the ocean!
You only want to boil your potatoes until they are JUST tender. It is better to err on the side of caution since they will be finished on the grill. No one wants mashed potatoes masquerading as potato salad, so if you are questioning whether they are “just tender” or not, stop cooking and drain them. You can always leave them on the grill a minute longer.
Make sure you let the potatoes cool before adding the crème fraiche. When dressing the potato salad, start with ¼ of a cup crème fraiche and then add more to taste. I ended up using about 1/3 of a cup, but how much you use should depend on taste and how creamy you want your potato salad.
If you want “drippier” eggs, cook them for a minute less (6 minutes), and if you want your yolks more cooked, add an additional minute (8 minutes). The eggs can be boiled a day in advance. Simply boil, shock, drain and store covered in the refrigerator. Peel the eggs JUST before using.
If you want a heartier potato salad, smoked salmon would be an excellent addition!

Every Labor Day bash NEEDS a potato salad, so you should make THIS one. And, in case you are in need of some other lovely Labor Day eats, scroll down past the recipe and check out some of my favs!

Until Thursday friends, cheers – to ‘taters on the grill.

-xoxo-

Cheyanne

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5 from 11 votes