If you’re looking for a different way to serve potatoes this summer, try grilling them! From food blogger, chef, and former restaurant owner Sylvia Fountaine of Feasting at Home, this recipe for grilled potato salad is a fun twist on the classic. Made with a vinaigrette made from fermented black garlic which gives the lightly charred potatoes an earthy, subtly sweet, umami flavor. It can be kept vegan but when topped with a dollop of dilled sour cream — it’s a perfect pairing. Serve alongside your favorite grilled vegetables, meats, or fish.
What you’ll need
- 1 1/2 lbs. baby potatoes
- 4 cloves black garlic (found in our produce department)
- 4 Tbsp. extra virgin olive oil
- 1/4 tsp. salt and pepper
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. chopped chives
- 2–3 Tbsp. chopped fresh dill, cilantro, Italian parsley or tarragon
Optional Dill Cream:
- 1 cup sour cream
- 2 Tbsp. fresh dill
- 2 Tbsp. lemon juice
- 1 Tbsp. finely chopped onion or shallot
- pinch of salt, pepper, and sugar
Preheat grill to med high heat.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Peel black garlic and mash with a fork with salt and 1 Tbsp. oil, until it becomes a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 Tbsp. 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 and enjoy!
Recipe and photos courtesy of Feasting From Home