Grilled Potato with Goat Cheese & Balsamic-Basil Vinaigrette

By cam_46

Ingredients

• 5 large red potatoes, scrubbed
• Kosher salt
• 1/4 cup balsamic vinegar
• 1 clove garlic
• 2 teas Dijon mustard
• 1/4 cup fresh basil leaves
• 3/4 cup olive oil
• freshly ground black pepper
• 8 oz fresh goat cheese
• 3 Tbl chopped fresh chives (optional)

Preparation

Step 1

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat & simmer until the potatoes are tender, but still firm, 12-15 minutes. Drain and let cool before cutting each potato into 1/2" thick slices.
While the potatoes are cooking, combine the vinegar, garlic, mustard, basil, & 1/2 cup of the oil in a blender and blend till smooth. Season with salt & pepper.
Heat your grill to medium.
Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt & pepper. Place the potatoes on the frill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 Tbl goat cheese, 1 slice potato, 1 Tbl goat cheese, etc. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.