This made about 6-7 servings I would double the recipe if you are bringing this dish to a huge Fourth gathering.
5-6 Yukon Gold potatoes
EVOO to coat the potatoes (I used garlic infused grapeseed oil)
1/2c sour cream
1 TEASP prepared mustard
1/8 TEASP Cayenne Pepper and smoked paprika
1/2 TEASP sweet paprika
1/4-1/3 c of diced red onion depending on how you like it
1c diced celery
Set your grill to 350-400 degrees. In a bowl combine the sour cream, mayo, mustard and spices. Set aside. Cut the potatoes in thirds, length-wise. To save time I threw them in a pot of boiling water for about 5-7 minutes. I drained the potatoes in my colander and then covered them with a towel to let the steam cook them for a tad longer. After about 7-10 min I tossed the potatoes with my garlic-infused grapeseed oil then put them on the grill. I turned them after about 3-5 minutes. When they were golden brown and a fork could easily pierce through them I took them off the grill. I sliced them into medium-sized chunks and added them to my bowl that had the celery and onion in it. I coated the vegetables with the dressing and stuck it in my fridge for about 30 minutes.
(To make this salad healthier you can substitute sour cream with plain Greek yogurt and adjust the mayo to your liking EX: 3/4 Greek yogurt, 1/4c mayo)