Grilled Herb-Infused Potato Salad with Tangy Vinaigrette
This vibrant Grilled Herb-Infused Potato Salad is a delightful twist on traditional recipes, merging the earthiness of perfectly grilled new potatoes with the bright notes of tangy vinaigrette. The combination of red and yellow potatoes creates a beautiful medley, while the addition of cornichons, capers, and fresh chervil introduces an explosion of flavors that dance on your palate. Ideal as a side dish for barbecues or picnics, this salad pairs beautifully with grilled meats, making it a versatile and scrumptious choice. Each bite offers a harmonious blend of textures, from the crisp, grilled exterior to the tender, flavorful insides. Your guests will be raving about this dish long after the last forkful is enjoyed!
N/A
Servings
300
Calories
10
Ingredients
Ingredients
new potatoes
2.5 lbs (small, scrubbed)
olive oil
1/2 cup (divided (1/4 cup for brushing, 1/4 cup for vinaigrette))
salt
to taste
pepper
to taste
white wine vinegar
3 tablespoons
Dijon mustard
1 tablespoon
red onion
1 small (halved and thinly sliced)
cornichons
8 (finely diced)
capers
2 tablespoons (drained)
chervil
1/4 cup (fresh, coarsely chopped, for garnish)
Instructions
1
Begin by placing the scrubbed new potatoes in a medium saucepan and covering them with water. Add 2 tablespoons of salt and bring the water to a boil. Once boiling, reduce the heat to a simmer and cook the potatoes until they are tender, approximately 8 minutes.
2
Once cooked, drain the potatoes and allow them to cool slightly. Slice each potato in half lengthwise.
3
Preheat your grill to medium heat.
4
In a small bowl, mix together 1/4 cup of olive oil with salt and pepper. Brush this mixture onto the cut sides of the potatoes.
5
Place the potatoes on the grill, cut-side down. Grill them until they develop a light golden brown color, which should take about 4 minutes, then flip the potatoes over and grill for an additional 4 minutes until they are cooked through.
6
While the potatoes are grilling, prepare the vinaigrette. In a large mixing bowl, whisk together the white wine vinegar, remaining olive oil, and Dijon mustard until well combined.
7
Add the thinly sliced red onion, diced cornichons, and drained capers to the vinaigrette and gently stir to combine.
8
As soon as the grilled potatoes are done, remove them from the grill and add them to the bowl with the vinaigrette mixture. Toss the potatoes gently to ensure they are well coated.
9
Season the salad with additional salt and pepper to taste. Allow it to sit at room temperature for at least 15 minutes to let the flavors meld together.
10
Before serving, garnish the salad with coarsely chopped fresh chervil for an aromatic finish.
Nutrition Information
19g
Fat
27.5g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Herb-Infused Potato Salad with Tangy Vinaigrette?
It is a vibrant twist on traditional potato salad that combines grilled new potatoes with a tangy vinaigrette, cornichons, and fresh chervil.
What kind of potatoes are best for this recipe?
Small new potatoes, specifically a mix of red and yellow varieties, are recommended for their texture and visual appeal.
How long should I boil the potatoes before grilling?
The potatoes should be simmered for approximately 8 minutes until they are tender.
Do I need to peel the potatoes?
No, the recipe calls for scrubbed new potatoes that are sliced in half lengthwise with the skins left on.
What is the recommended grill temperature?
The grill should be preheated to medium heat.
How do I prepare the potatoes for the grill?
Brush the cut sides of the halved potatoes with a mixture of 1/4 cup olive oil, salt, and pepper.
How long do the potatoes need to grill?
Grill them cut-side down for about 4 minutes until golden brown, then flip and grill for another 4 minutes.
What ingredients are in the tangy vinaigrette?
The vinaigrette consists of white wine vinegar, olive oil, and Dijon mustard whisked together.
What additions provide flavor and texture to the salad?
Thinly sliced red onion, diced cornichons, and drained capers are added to the vinaigrette mixture.
When should I add the potatoes to the dressing?
Add the potatoes to the vinaigrette bowl as soon as they are removed from the grill while they are still hot.
How long should the salad sit before serving?
Allow the salad to sit at room temperature for at least 15 minutes to let the flavors meld together.
What herb is used for the garnish?
The salad is garnished with coarsely chopped fresh chervil.
Is this potato salad recipe vegetarian?
Yes, this recipe is vegetarian-friendly.
How many calories are in a serving?
There are 300 calories per serving.
What is the fat content of this dish?
This recipe contains 19g of fat per serving.
How many carbohydrates are in the salad?
There are 27.5g of carbohydrates per serving.
How much protein does this salad provide?
Each serving contains 2.5g of protein.
What can I serve with this potato salad?
It pairs beautifully with grilled meats and is an ideal side for barbecues or picnics.
Can I substitute the chervil?
If chervil is unavailable, fresh parsley or tarragon can be used as aromatic substitutes.
How much salt is used in the boiling water?
Use 2 tablespoons of salt when boiling the potatoes.
What type of mustard is required?
The recipe specifies 1 tablespoon of Dijon mustard.
Are cornichons essential to the recipe?
Yes, they provide a specific crunch and tang that defines the flavor profile of this salad.
Is this recipe considered a summer dish?
Yes, it is tagged as a summer side dish, perfect for outdoor dining.
What is the total number of ingredients used?
The recipe uses 10 main ingredients.
How much olive oil is needed in total?
A total of 1/2 cup of olive oil is used, divided between grilling and the vinaigrette.
Can I use a different vinegar?
The recipe calls for white wine vinegar, but apple cider vinegar or red wine vinegar can be used for a slightly different tang.
What is the texture of the finished potatoes?
The potatoes have a crisp, grilled exterior and a tender, flavorful interior.
Is this a Bobby Flay recipe?
Yes, the recipe is tagged as a Bobby Flay recipe.
How should the red onion be prepared?
The red onion should be halved and thinly sliced.
Does the recipe include fiber or sugar data?
No, the nutritional data for fiber and sugar is not provided in this specific record.