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

Grilled Potato Salad Black Garlic Dressing

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Side dish , salad, vegan
  • Method: grilled
  • Cuisine: American
  • Diet: Vegan

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 Scale
  • 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.
  • 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. Blanch potatoes in salted boiling water, until fork tender, about 10-20 minutes, depending on size.
  2. 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.
  3. Preheat the grill to med- high, and grease it.
  4. Strain the tender potatoes, and toss with 1 tablespoon of the dressing just enough to lightly coat.
  5. Grill the potatoes until nicely charred on all sides.
  6. 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.
  7. 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

Keywords: grilled potato salad, potato salad, vegan potato salad, black garlic dressing