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Grilled Potato Salad with Black Garlic Vinaigrette

Grilled potato salad with Black Garlic, Dill and Chives. A flavorful, lightened-up potato salad to serve alongside grilled meat or fish!

Total Time

35min

5.0

1 Ratings

Author: Feasting at Home

Servings:

Ingredients

•

4 1/2 cups

Baby Potatoes

•

4 cloves

Black Garlic

•

1/4 tsp

Salt

•

1/4 cup

Oil

•

1 Tbsp

Rice Vinegar

•

to taste

Ground Black Pepper

•

1/4 cup

Fresh Dill , chopped, divided

or Coriander, Parsley or Tarragon

•

1 Tbsp

Fresh Chives , chopped

•

to taste

Chive Blossoms

Dill Cream

•

1 cup

Sour Cream

•

Lemon , zested, juiced

•

1 Tbsp

Shallots , finely chopped

or Finely chopped yellow onion

•

to taste

Granulated Sugar

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat grill to med high heat.

Blanch Baby Potatoes (4 1/2 cups) in salted boiling water, until just tender, about 10 to 15 minutes, depending on size.

While potatoes are blanching, mash the Black Garlic (4 cloves) with Salt (1/4 tsp) and a tablespoon of Oil (1 Tbsp) it become a chunky paste.

Add Oil (3 Tbsp) ， Rice Vinegar (1 Tbsp) and Ground Black Pepper (to taste) to adjust seasoning.

Strain the tender potatoes.

Toss with one tablespoon of the vinaigrette, just enough to lightly coated.

Grill the potatoes until nicely charred.

Toss with the rest of the vinaigrette, Fresh Dill (2 Tbsp) , Fresh Chives (1 Tbsp) and Chive Blossoms (to taste) .

Serve with dill sour cream. Make it by whisking Sour Cream (1 cup) , Lemon (1) , Fresh Dill (2 Tbsp) and Shallots (1 Tbsp) , a pinch of Granulated Sugar (to taste) , Salt (to taste) , and Ground Black Pepper (to taste) .

Nutrition Per Serving

CALORIES

402

FAT

24.6 g

PROTEIN

7.2 g

CARBS

36.9 g