Packed with herbs and dressed with a tangy shallot-mustard vinaigrette, this grilled potato salad makes a delicious summer side dish for your next picnic or potluck.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: herbs, potatoes
Servings: 6servings
Calories: 169kcal
Author: Jenny McGruther
Equipment
Hamilton Beach Indoor Grill
Ingredients
For the Potatoes
1 ½poundsYukon gold potatoes
fine sea salt(for boiling the potatoes)
extra virgin olive oil(for grilling the potatoes)
For the Vinaigrette
1mediumshallot(finely chopped)
2tablespoonsDijon-style mustard
3tablespoonsextra virgin olive oil
1mediumlemon(juiced)
1teaspoonfine sea salt
½teaspoonground black pepper
For Finishing the Salad
3tablespoonscapers
1cupchopped flat-leaf parsley
½cup chopped fresh dill
¼cupchopped fresh chives
2tablespoonsfresh thyme leaves
Instructions
Prepare the potatoes.
Place the potatoes into a large pot, and then cover with water by 2 inches. Swirl in salt as it suits you, and then bring it all to a boil over medium-high heat. Turn the heat to medium and simmer until the potatoes yield easily when pierced with a fork (5 - 10 minutes), but aren't completely tender.
Drain the potatoes in a colander, and then let them cool to room temperature.
Preheat the grill to 350 F, and then cut the potatoes cross-wise into ⅛-inch thick slices. Brush them with olive oil, and then grill about 8 minutes per side.
Making the vinaigrette
Toss the chopped shallot into the bottom of a large mixing bowl and then add the mustard, olive oil, lemon juice, salt and pepper. Whisk until completely combined.
Finishing the salad.
Dump the grilled potatoes into the mixing bowl with the vinaigrette, and then toss to coat. Add the capers, parsley, dill, chives, and thyme, tossing in the vinaigrette one last time. Adjust seasoning with salt and black pepper, as needed. Serve immediately or transfer to the fridge and enjoy within 5 days.