Grilled Potato Salad with Black Garlic Vinaigrette

Servings: 4

You Will Need:

  • 24 oz = 1 ½ lbs baby potatoes
  • 4 cloves black garlic
  • 4 T oil
  • ¼ tsp salt
  • pepper
  • 1 T rice wine vinegar
  • 1 T chives with chive blossoms
  • 2-3 T fresh dill, cilantro, Italian parsley or tarragon.

Dill Cream:

  • 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