Grilled Potato Salad
If you’ve never grilled potatoes before, you’re in for a real treat. It is easier than you think and worth the effort.
3 lbs. small red potatoes, halved
1 cup thin green beans or haricot verts, cut into 3-inch pieces and blanched
¼ cup chopped fresh dill
½ cup crumbled goat cheese (optional)
Ingredient Set Name:
⅓ cup apple cider vinegar
1 Tbs. Dijon mustard
¼ cup finely chopped shallots
2 tsp. grated lemon peel
⅔ cup olive oil
1 Tbs. finely chopped fresh flat-leaf parsley
- Place potatoes in steamer basket that has been set in large saucepan. Steam over boiling water until just tender, about 10 minutes. Remove steamer basket from water.
- Prepare charcoal grill or preheat gas grill to medium-high heat. (Using a vegetable grilling rack will help keep potatoes from slipping through grates.) Brush potatoes with a little olive oil and grill until tender and tinged with brown, turning often, about 6 minutes.
- Meanwhile, make dressing: In small bowl, whisk together vinegar, mustard, shallots and lemon peel. Slowly whisk in oil until blended. Stir in parsley.
- Transfer potatoes to shallow serving bowl. Add green beans, dill and cheese if using. Pour 3⁄4 cup dressing over salad and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.