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!

black garlic

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.

black garlic
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!
black garlic vinaigrette

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

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.  #grilled #potatosalad #blackgarlic #healthypotatosalad #vegan

Give the new potatoes a quick blanch.

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.  #grilled #potatosalad #blackgarlic #healthypotatosalad #vegan
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.  #grilled #potatosalad #blackgarlic #healthypotatosalad #vegan

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

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.  #grilled #potatosalad #blackgarlic #healthypotatosalad #vegan

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

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.  #grilled #potatosalad #blackgarlic #healthypotatosalad #vegan
Once they are nice and charred, toss with a little more Black Garlic Vinaigrette.
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.  #grilled #potatosalad #blackgarlic #healthypotatosalad #vegan

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

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Grilled Potato Salad with Black Garlic Vinaigrette | www.feastingathome.com

Grilled Potato Salad with Black Garlic Vinaigrette


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

Scale
  • 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
  • 23 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

  1. Preheat grill to med high heat.
  2. Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
  3. 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.
  4. 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

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Comments

  1. I want to make this for a dinner party, is it something I can make the night before if I plan to serve it chilled? Thanks!

  2. You 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

  3. What 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 🙁

    1. That’s a tough one. You know, I’m not sure, it really makes the dish. I guess you could try roasted garlic?

      1. Yes 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?

  4. What 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 🙁

    1. I 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.

  5. Stupid 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…

  6. These 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!

  7. Salads 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.

  8. Delicious as always Sylvia ! The Black Garlic was such a unique flavor ! Thank You for sharing this recipe , it’s a keeper !!! :0)

  9. Estoy deseando probar el ajo negro fermentado y en cuanto lo consiga voy a estrenarlo con esta deliciosa receta.
    Un saludo

  10. Yessssssssss. 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.

  11. This 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!!

    1. Yes, the bowls are made by Randi- she sells at the Ballard Farmers Market. Thanks for visiting!!

  12. your right about this being the perfect summer side.. love it. definitely recreating this in my kitchen!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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