Potato Salad-Grilled with Black Garlic Vinaigrette
By timbrehse
Rate this recipe
4.4/5
(5 Votes)
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.
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