Grilled Potato Salad
Grilled Potato Salad
Salads
Ingredients
- 2 pounds of baby red potatoes
- Kosher salt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons Fustini's Sicilian Lemon balsamic
- 1 garlic clove, minced
- 2 teaspoons oregano, finely chopped
- 2 teaspoons fresh chives, thinly sliced
- 1 tablespoon flat-leaf parsley, chopped
- 1/4 cup + 2 tablespoons Fustini's Tuscan Herb olive oil, divided
- black pepper
- 1 cucumber, seeds removed, thinly sliced in quarters
- 1/3 cup sweet onion, thinly sliced
Directions
- Bring the potatoes, 1/4 cup of the salt, and water to cover to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until tender when pierced with a fork, about 15 minutes. Drain and cool for 5 minutes. Cut potatoes in quarters.
- Preheat grill to medium (about 400°,F). Toss potatoes with 2 tablespoons olive oil and pepper in a large bowl. Grill potatoes, cut side down and covered with grill lid, until lightly charred, about 8 minutes. Turn to the other cut side and grill, covered with grill lid, 2 more minutes. Transfer to a bowl, and cool 5 minutes.
- Whisk together sour cream, mayonnaise, vinegar, garlic, oregano, chives and parsley in a medium bowl. Gradually whisk in 1/4 cup of the olive oil, 1/4 teaspoon of the pepper, and remaining 1/2 teaspoon salt.
- Toss together the cucumber, sweet onion, potatoes, and 1 cup of the dressing. Serve with remaining dressing.
Leave a comment