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Grilled potato salad with Black Garlic, Dill and Chives…a flavorful, lightened-up potato salad to serve alongside grilled meat or fish! Keep it vegan or serve with Dilled Sour Cream on the side.

Grilled potato salad with a black garlic vinaigrette...a flavorful, lightened-up potato salad to serve alongside grilled meat or fish! Serve this warm or chilled.

Instructions for living a life. Pay attention. Be astonished. Tell about it. ~Mary Oliver ~

If you are looking for a different way to treat potatoes this summer, why not try grilling them! This recipe for grilled potato salad, is a fun twist on the classic, with a vinaigrette made from fermented black garlic. The black garlic gives the lightly charred potatoes a unique flavor – earthy and subtly sweet. Pair this with crispy skinned grilled salmon, and a dollop of dilled sour cream, and it’s a match made in heaven.

Make sure to use tender skinned new potatoes, the smallest ones you can find. New potatoes are freshly harvested young potatoes. With paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes and are excellent in potato salads. They are also really delicious prepared simply – steamed and topped with a little butter, salt and fresh dill.

This beautiful hand thrown ceramic bowl was made by a Seattle artist, Randi Starup … we have a few available at our store…www.bowlandpitcher.com. Take a peek!

What is black garlic?

Black garlic, is garlic that has been fermented. The flavor will surprise you. The fermentation process, mellows garlic’s pungency greatly, and transforms into something earthy, sweet and full of umami flavor.

The first time I saw it, I was a little concerned by the color, but don’t let it scare you, it’s totally harmless- mellow and delicious!

Mash it into a paste. Then stir it into a vinaigrette.

Give the new potatoes a quick blanch.

Toss the blanched potatoes with a little of the black garlic vinaigrette, just enough to coat.

Then grill them, turning to give a little char on most sides.

Once they are nice and charred, toss with a little more Black Garlic Vinaigrette.

Sprinkle with fresh chives, chive blossoms and dill. Serve it like it this, warm or at room temp, or chill for later.

Keep it vegan or serve it will a dollop of dilled sour cream.

Happy grilling friends!

xoxo

Grilled Potato Salad with Black Garlic Vinaigrette

★★★★★ 5 from 2 reviews

Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4 servings
Category: Side, salad, vegan
Method: grilled
Cuisine: American

Print Recipe

Description

Grilled potato salad with black garlic vinaigrette – a lightened up potato salad perfect for outdoor gatherings. For extra richness, serve with a dilled sour cream… on the side. ( see notes)

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.

Optional Dill Cream:

1 cup sour cream
2 T fresh dill
2 T lemon juice
1 T finely chopped onion or shallot
pinch 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.

Notes

Option – 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.

Keywords: grilled potato salad, potato salad, vegan potato salad

Yum