Herbaceous Grilled Potato Salad
Nothing screams summer quite as loudly as fresh herbs and grilled food. And this herbaceous grilled potato salad has both: a huge bounty of fresh herbs from the garden and smoky grilled fingerling potatoes tossed in a light creamy dressing.
Equipment
- Grill
- Grill Basket
Ingredients
- 2 lb baby new potatoes
- 1/4 cup greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 clove garlic, crushed or finely minced
- 1 cup minced fresh herbs or greens (I used a mixture of chives, parsley, thyme, rosemary, nasturtium and sorrel)
- 4 stalks celery, diced
- 1/4 cup olive oil
- 1/2 tsp smoked paprika
- kosher salt
- black pepper
Instructions
- Heat grill over medium-low heat and oil the grates well.
- Dice potatoes into bite sized pieces. Depending on the size of your potatoes, this could mean halving them or quartering them. In a large bowl toss potatoes with 1/4 cup olive oil, 2 tsp kosher salt, 1/2 tsp smoked paprika and black pepper to taste.
- Put the seasoned potatoes in the grill basket and grill over medium-low heat until browned on the outside and fork-tender, 25-30 minutes.
- While the potatoes cook, make the dressing. In a large bowl, whisk together dijon mustard, greek yogurt, mayonnaise, white wine vinegar, garlic, 1 tsp kosher salt and black pepper to taste. The dressing should be thick, but you can add 1-2 tsp water if it seems gloopy. Set aside.
- Once the potatoes are cooked, let them cool for 15 minutes. Then toss them with the dressing, minced fresh herbs and celery. Serve warm, or chill for up to 2 days before serving.