Fustini's Oils and Vinegars
Grilled Potato Salad

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Grilled Potato Salad


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Grilled Potato Salad



  • 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


The secret is to par-boil the potatoes until they are fork-tender. The rest is quick and easy! adapted from southernliving.com


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

Step 4. 

Toss together the cucumber, sweet onion, potatoes, and 1 cup of the dressing. Serve with remaining dressing.

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