Potato Salad-Grilled with Black Garlic Vinaigrette

Photo by BRUCE K.
Adapted from potatogrill.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from potatogrill.com

Ingredients

  • 24

    oz = 1 1/2 lbs baby potatoes

  • 4

    cloves black garlic

  • 4

    T oil

  • 1/4

    tsp salt

  • pepper

  • 1

    T rice wine vinegar

  • 1

    T chives

  • 2-3

    T fresh dill, cilantro, Italian parsley or tarragon.

  • Dill Cream:

  • 1

    Cup sour cream

  • 2

    T fresh dill

  • 2

    T lemon juice

  • 1

    T finely chopped onion or shallot

  • salt, pepper, sugar

Directions

Preheat grill to med high heat. Blanch potatoes in salted boiling water, until just tender, Mash black garlic with salt and 1 T oil, to a chunky paste. Add the remaining oil, vinegar, and pepper. Drain potatoes and toss with 1 T of the vinaigrette, to lightly coat. Grill the potatoes until nicely charred. Toss with the rest of the vinaigrette, and fresh herbs. Serve with dilled sour cream Dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.

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