Description
Grilled potato salad with black garlic dressing – a lightened up potato salad perfect for outdoor gatherings. For extra richness, serve with a Dill Sauce on the side. ( see notes)
Ingredients
Units
- 1 1/2 lbs baby potatoes- small, thin skinned potatoes work best- red potatoes, baby gold potatoes, fingerlings.
- 4 cloves black garlic (or sub roasted garlic)
- 4 tablespoons olive oil
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon rice wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon fresh herbs: chives, dill, flat leaf parsley, etc.
- 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
- Blanch potatoes in salted boiling water, until fork tender, about 10-20 minutes, depending on size.
- Mash black garlic with a fork with salt and olive oil until it becomes a chunky paste. Add the remaining oil, vinegar, dijon and black pepper and whisk into a dressing.
- Preheat the grill to med- high, and grease it.
- Strain the tender potatoes, and toss with 1 tablespoon of the dressing just enough to lightly coat.
- Grill the potatoes until nicely charred on all sides.
- Place in a bowl toss with the rest of the dressing and taste, adjust salt and pepper to taste. If too, vinegary, add a little sugar or honey and stir this in.
- Sprinkle with fresh herbs and serve warm, room temp or chilled.
Notes
Optional: Serve with Dill Cream on the side. To make dill 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.
Salad will keep up to 4 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 163
- Sugar: 1.3 g
- Sodium: 137.6 mg
- Fat: 9.5 g
- Saturated Fat: 1.4 g
- Carbohydrates: 18.6 g
- Fiber: 2.8 g
- Protein: 2.1 g
- Cholesterol: 0 mg
