Grilled Fingerling and Herb Potato Salad
Roasted fingerlings, loaded with fresh basil, rosemary, chives, roasted red peppers, radishes and finished with a creamy lemon dressing. This loaded potato salad will soon become your favourite summer side dish!
1.5 lbs Fingerling Potatoes (halved and cut into bite sized pieces)
½ Jar Roasted Red Peppers (Chopped)
1 Bag Fresh Basil (Chopped)
3 Tbsp Fresh Rosemary (Chopped)
1 Package Chives (Chopped)
1 Package Radishes (diced)
2 Garlic Cloves or 1 Tsp Granulated Garlic
½ Cup Mayonnaise
1 Tbsp Smooth or Grainy Dijon Mustard
Juice and Zest of 1 Lemon
Salt and Pepper (to taste)
Ingredients from Cultivatr
Heat the grill over high heat. Place the potatoes onto a sheet pan. Drizzle them generously with oil, toss well, and spread them into an even layer, cut-side down. Season with a pinch of salt.
Cover the grill hood and cook for about 8 minutes, Flip the potatoes over. Lower the grill heat to medium-low, cover the hood again, and continue to cook the potatoes for about 12-15 more minutes, or until tender. Remove potatoes from the grill.
Meanwhile, add the mayonnaise, lemon zest, lemon juice, mustard, garlic, and 1 tablespoon of the roasted red pepper oil to a large mixing bowl. Whisk until smooth. Season with salt to taste.
Add the potatoes, peppers, rosemary, radishes, basil, chives, and a generous amount of black pepper to the bowl of dressing. Toss gently to combine. Arrange the potato salad on a large platter. Serve warm or at room temperature.