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.
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.
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
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)
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Side, salad, vegan
- Method: grilled
- Cuisine: American
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
Averie @ Averie Cooks says
July 18, 2014 at 9:31 pmThe colors and your photography are just absolutely stunning! Pinned
Thalia @ butter and brioche says
July 19, 2014 at 6:19 amyour right about this being the perfect summer side.. love it. definitely recreating this in my kitchen!
Josh and Beverly says
July 19, 2014 at 11:59 pmThis looks like a great recipe and your blog is very nicely done. I noticed you mentioned the bowl was made by a Seattle artist. We are also in Seattle. Thanks for sharing!!
Sylvia Fountaine says
July 22, 2014 at 1:36 pmYes, the bowls are made by Randi- she sells at the Ballard Farmers Market. Thanks for visiting!!
Kristy Gardner says
July 20, 2014 at 10:17 pmYessssssssss. Sylvia, I live for new baby potatoes. They’re so good – all you need is a bit of butter, salt, pepper and an herb or two and they are absolutely stunning. I LOVE that you grilled them too! After all, what else is Summer good for but bbqing new potatoes?? Nicely. Done.
Sylvia Fountaine says
July 22, 2014 at 1:37 pmThanks Kristy. 😉
Victoria La Tauleta says
July 22, 2014 at 2:44 pmEstoy deseando probar el ajo negro fermentado y en cuanto lo consiga voy a estrenarlo con esta deliciosa receta.
Un saludo
Diane Barber says
August 19, 2014 at 3:07 amDelicious as always Sylvia ! The Black Garlic was such a unique flavor ! Thank You for sharing this recipe , it’s a keeper !!! :0)
salad toppings says
November 18, 2014 at 8:39 amSalads are tasty and very easy to prepare. Main course salads have become quite a hit during these times when people are already mindful of what they eat.
Kristen @ The Endless Meal says
March 1, 2015 at 4:53 pmThese look so delicious! I love the chive blossom garnish. So pretty!
Aly says
August 18, 2016 at 6:49 amThese are amazing! My mom originally made them for me and I demanded she give me the recipe. I’ve since made them twice and people cannot stop talking about them! Highly recommend!
★★★★★
Sylvia Fountaine says
August 18, 2016 at 10:37 amAwesome Aly! So glad you like them and thanks for the comment! Have a great day.
Tj says
April 10, 2017 at 11:50 amStupid question – is this supposed to be served hot or cold? Since it’s a salad, I served it cold last night, but I am eating the leftovers warm and I think I like that better…
Sylvia Fountaine says
April 10, 2017 at 5:42 pmNot Stupid at all! I serve it both ways!
Shailja says
August 7, 2017 at 3:09 pmWhat can I substitute black garlic with? Looks like a great recipe and I am looking fur ward to making it – except that trader joes has discontinued black garlic 🙁
Sylvia Fountaine says
August 14, 2017 at 6:47 amI noticed that as well- not sure if it’s a seasonal thing with them?? Black garlic is pretty hard to replace. You could try roasted garlic I suppose but it wouldn’t get that gorgeous color.
Shailja says
August 7, 2017 at 3:11 pmWhat can I substitute black garlic with? The recipe looks great and I am looking forward to making it – except that trader joes doesn’t carry black garlic anymore 🙁
Sylvia Fountaine says
August 8, 2017 at 10:24 amThat’s a tough one. You know, I’m not sure, it really makes the dish. I guess you could try roasted garlic?
Anonymous says
March 1, 2018 at 8:59 amYes roasted garlic would make a good replacement. You have to understand what black garlic is in order to provide an accurate replacement for it. You can get a similar flavor, however not the same if you roast a head of garlic at 225* for several hours and put a pan of water in the oven. Black garlic is NOT fermented. They are slow roasted, at 140* in a humid environment for about a month. Pickles are fermented cucumbers, kimchi is fermented cabbage. See the difference?
Steve says
August 26, 2018 at 9:58 amI noticed on Pinterest it says 48oz on the potatoes and here it says 24oz. Which one is it? Thanks
Sylvia Fountaine says
August 26, 2018 at 12:48 pmoops, 24 ounces.
Bonnie meritt says
January 4, 2019 at 5:31 pmYou can make your own black garlic small crockpot put garlic bulbs wrapped in aluminum foil roast them on warm, it takes several days but they’re delicious. Google how to make black garlic
★★★★★