Grilled Fingerling and Herb Potato Salad
Servings
4-6
Prep Time
15 minutes
Cook Time
25 minutes
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!
Ingredients
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1.5 lbs Fingerling Potatoes (halved and cut into bite sized pieces)
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½ Jar Roasted Red Peppers (Chopped)
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1 Bag Fresh Basil (Chopped)
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3 Tbsp Fresh Rosemary (Chopped)
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1 Package Chives (Chopped)
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1 Package Radishes (diced)
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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
Other Ingredients
Directions
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.
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