Zesty Grilled Potato Salad
Gather all the needed ingredients.
Quarter the potatoes into bite-size pieces.
Preheat an outdoor grill to medium heat. Place the potatoes into a large bowl. Drizzle with the 3 teaspoons of olive oil, salt, and pepper. Place the potatoes directly onto the grill and close the lid.
Turn potatoes after 3 to 5 minutes.
Remove from grill when they have nice grill marks.
Toss the potatoes gently with the wine and chicken stock and let rest for about 5-10 minutes (this allows the liquids to soak into the warm potatoes).
In a mason jar or container with a tight fitting lid, add the vinegar, mustard, ½ to 1 teaspoon of the salt, ¼ teaspoon pepper and the remaining 5 tablespoons of olive oil. Shake, shake, and shake, til emulsified (about 30 seconds).
Add the dressing to the potatoes.
Add the scallions, dill, parsley, 1 teaspoon salt, ¼ teaspoon pepper and toss. Serve warm or at room temperature.
Tip- to make the dressing a creamy texture, blend the onion, champagne vinegar, olive oil, salt, and pepper in a mini food processor.
- 1 lb small Yukon gold potatoes, par-boiled and cut in half
- 1 lb small red potatoes, par-boiled and cut in half
- 8 teaspoons extra virgin olive oil, divided
- 2 tablespoons dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 2-3 teaspoons kosher salt ½ teaspoon black pepper
- 3 scallions, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Preheat an outdoor grill to medium heat.
- Place the potatoes into a large bowl. Drizzle with the 3 teaspoons of olive oil, salt, and pepper. Place the potatoes directly onto the grill and close the lid. Turn potatoes after 3 to 5 minutes. Remove from grill when they have nice grill marks.
- Toss the potatoes gently with the wine and chicken stock and let rest for about 5-10 minutes (this allows the liquids to soak into the warm potatoes).
- In a mason jar or container with a tight fitting lid, add the vinegar, mustard, ½ to 1 teaspoon of the salt, ¼ teaspoon pepper and the remaining 5 tablespoons of olive oil. Shake, shake, and shake, til emulsified (about 30 seconds).
- Add the dressing to the potatoes. Add the scallions, dill, parsley, 1 teaspoon salt, ¼ teaspoon pepper and toss. Serve warm or at room temperature.
- Tip- to make the dressing a creamy texture, blend the onion, champagne vinegar, olive oil, salt, and pepper in a mini food processor.
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