Grilled Potato Salad Recipe with Black Garlic Vinaigrette and Dill Cream
by sylvia fountaine May-31-2014 A delicious grilled potato salad recipe that is great as a side to salmon.
Ingredients:
24 oz = 1 ½ 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
Instructions:
Preheat grill to med high heat.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, and fresh herbs.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, and fresh herbs.
Serve with dilled sour cream:
To make 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. Serve on the side. Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 4
- See more at: http://www.feastingathome.com/2014/07/grilled-potato-salad-recipe.html#more
