Grilled Potato Salad with Gherkins and Mustard

Name: Grilled Potato Salad with Gherkins and Mustard
Yield: 8 servings
Ingredients: 2 lbs mini new potatoes ((if using larger potatoes, cut them into 2" chunks)); 2 tsp sea salt; 1 large sweet onion (cut into 12 wedges); 4 cloves garlic (minced); 1/4 cup olive oil; 1/4 cup apple cider vinegar; 1 tbsp fresh parsley (chopped); pinch cayenne pepper; coarsely ground black pepper and sea salt (to taste); 1 cup mini gherkins ((such as 1/2 jar Maille Mini and Crunchy Extra Fine Gherkins with Vinegar)); 1/4 cup Nicoise small black olives ((approx. 24)); 1/4 cup sundried tomatoes (chopped); 1/2 cup goat's cheese (crumbled)

Chef Ted Reader

The golden hue of the mini potatoes is accented with the warmth of olive oil, honey and mustard and topped with the softness of crumbled goat’s cheese.

Recipe courtesy House of Maille

Servings

8servings

Servings

8servings

Course Dinner
Cuisine Salads, Vegetables

Ingredients

2 lbs mini new potatoes (if using larger potatoes, cut them into 2" chunks)
2 tsp sea salt
1 large sweet onion cut into 12 wedges
4 cloves garlic minced
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp fresh parsley chopped
pinch cayenne pepper
coarsely ground black pepper and sea salt to taste
1 cup mini gherkins (such as 1/2 jar Maille Mini and Crunchy Extra Fine Gherkins with Vinegar)
1/4 cup Nicoise small black olives (approx. 24)
1/4 cup sundried tomatoes chopped
1/2 cup goat's cheese crumbled

Servings: servings

Units:

Ingredients

2 lbs mini new potatoes (if using larger potatoes, cut them into 2" chunks)
2 tsp sea salt
1 large sweet onion cut into 12 wedges
4 cloves garlic minced
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp fresh parsley chopped
pinch cayenne pepper
coarsely ground black pepper and sea salt to taste
1 cup mini gherkins (such as 1/2 jar Maille Mini and Crunchy Extra Fine Gherkins with Vinegar)
1/4 cup Nicoise small black olives (approx. 24)
1/4 cup sundried tomatoes chopped
1/2 cup goat's cheese crumbled

Servings: servings

Units:

Course Dinner
Cuisine Salads, Vegetables

Instructions

Wash potatoes to remove any dirt. Place potatoes in a large pot and cover with cold water. Bring to a rolling boil, add sea salt, reduce heat to medium low and simmer for 15 to 20 minutes until just tender. Drain and allow to cool for five to 10 minutes.
In a large bowl, combine boiled potatoes, onions, garlic, olive oil, vinegar and parsley and season with cayenne pepper, black pepper and sea salt. Mix well to evenly coat and season the potatoes and onions.
Preheat grill to medium high, approx. 450–550F.
If you have a grill basket, transfer seasoned potatoes and onions to the basket. This makes grilling easier since you will only have to turn the basket to grill all the pieces, instead of turning them one by one. Grill potatoes and onions for 10 to 15 minutes, turning occasionally until they are lightly charred and tender.
Transfer pieces to a large mixing bowl. Add the gherkins, black olives, sundried tomatoes, green onion and chopped parsley.
In a small bowl, whisk together the olive oil, vinegar, mustard and honey. Season to taste with coarsely ground black pepper and sea salt.
Pour dressing over the grilled potato mixture and gently toss to evenly coat. Add goat's cheese. Serve immediately.