Potato Salad-Grilled with Black Garlic Vinaigrette

By timbrehse

Ingredients

• Dill Cream:
• 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.
• 1 Cup sour cream
• 2 T fresh dill
• 2 T lemon juice
• 1 T finely chopped onion or shallot
• salt, pepper, sugar

Details

Adapted from Potatogrill.com

Preparation

Step 1

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.