clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Grilled Potato Salad with Black Garlic Vinaigrette |

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)


  • 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


  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.


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