Grilled Sour Cream & Onion Potato Salad

Preparation

Potatoes can be boiled and refrigerated up to a day ahead. Bring them to cool room temperature and drizzle with oil before grilling. Chives double down on the onion dip vibe, but parsley or dill would also work well.

1. Place the potatoes in a large pot and cover them with water. Season generously with salt. Bring to a boil over high heat, then reduce to medium-high and gently boil until fork-tender, about 10 to 15 minutes. Drain and let cool.
2. Meanwhile, heat the olive oil in a HexClad 4.3 Litre Deep Sauté Pan over medium-high heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions release their liquid and begin to brown. Continue cooking until they turn a deep golden colour, about 20 minutes in total. Let them cool.
3. In a bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, lemon juice, and Worcestershire sauce. Season with salt and pepper, then stir in the cooled onions and adjust seasoning if necessary.
4. Heat a grill pan over medium-high heat. Halve the potatoes and toss them with a drizzle of olive oil. Working in two batches to avoid overcrowding, add the potatoes to the grill pan. Cook, smashing them down slightly to create rough edges, and allow them to grill until the underside is charred in places, about 2 minutes. Toss or turn the potatoes with tongs and cook for another 2 to 3 minutes. Transfer the grilled potatoes to a large bowl and repeat with the remaining potatoes. Let them cool slightly, about 5 minutes.
5. Gently stir the sour cream mixture, celery, and chives into the potatoes. Taste and add more lemon juice or salt as needed. Serve topped with more chives.