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 potatoes in a large HexClad pot and cover with water. Season generously with salt. Bring to a boil over high heat, then reduce to medium high and gently boil until fork tender, 10 to 15 minutes. Drain and let cool.
2. Meanwhile, heat oil in a 4.5 QT HexClad Deep Sauté Pan over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions release their liquid and begin to brown. Continue to cook until deep golden, about 20 minutes total. Let cool.
3. In a bowl whisk together sour cream, mayonnaise, onion, and garlic powder, lemon juice and worcestershire sauce. Season with salt and pepper. Stir in cooled onions and adjust seasoning.
4. Heat grill pan on grill over medium-high. Half potatoes and toss with a drizzle of oil and, working in two batches, so as not to overcrowd the pan, add potatoes to the basket. Cook, smashing them down a little to create craggy bits, and allow to grill until underside is charred in places, about 2 minutes. Toss or turn pieces with tongs and cook 2 to 3 minutes more. Transfer grilled potatoes to a large bowl and repeat with remaining potatoes. Let cool slightly, about 5 minutes.
5. Gently stir sour cream mixture, celery, and chives into potatoes. Taste and add more lemon juice or salt as needed. Serve topped with more chives.