Grilled Potato Salad with Black Garlic Vinaigrette
You Will Need:
- 24 oz = 1 ½ lbs baby potatoes
- 4 cloves black garlic
- 4 T oil
- ¼ tsp salt
- 1 T rice wine vinegar
- 1 T chives with chive blossoms
- 2-3 T fresh dill, cilantro, Italian parsley or tarragon.
- 1 Cup sour cream
- 2 T fresh dill
- 2 T lemon juice
- 1 T finely chopped onion or shallot
- salt, pepper, sugar
Preheat grill to med high heat.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, and fresh herbs.
Serve with dilled sour cream-
To make dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.
Author: Sylvia Fountaine
See recipe in feastingathome.com