Grilled Potato Salad With Tomato Vinaigrette

Grilled Potato Salad With Tomato Vinaigrette
Grilled Potato Salad With Tomato Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • GRILLED POTATOES:

  • 2

    Idaho baking potatoes, like russets peeled, sliced

  • into 12 pieces about 1/2"-thk, and punched out with round cookie cutter

  • 3

    small purple baking potatoes from Idaho peeled, sliced

  • into 12 pieces abt 1/2"-thk, and punched out with oval cookie cutter

  • 8

    tiny red new potatoes from Idaho left whole

  • Olive oil for light coating

  • POTATO DRESSING:

  • 1/4

    cup extra-virgin olive oil

  • 1/8

    cup red wine vinegar

  • 2

    tablespoons capers

  • 1

    tablespoon picked thyme leaves

  • 4

    garlic cloves crushed

  • Salt to taste

  • Freshly-cracked black pepper to taste

  • TOMATO VINAIGRETTE:

  • 2

    vine-ripened yellow tomatoes

  • 4

    tablespoons extra-virgin olive oil

  • 3

    tablespoons red wine vinegar

  • 1

    fresh garlic clove

  • Salt to taste

  • 8

    miniature red pear tomatoes halved

  • 8

    miniature yellow grape tomatoes halved

  • 1/2

    pint mixed red and yellow currant tomatoes (or small cherry tomatoes)

  • 4

    tablespoons basil chiffonade

  • ASSEMBLY:

  • 8

    ounces soft fresh goat cheese

  • Basil oil for garnish (found in specialty markets)

  • Basil sprigs for garnish

Directions

Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper. Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout. Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside. Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed. Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig. This recipe yields 4 servings.

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