Grilled Potato Salad with Black Garlic Dressing Recipe

Ingredients

Potato Salad

• 1.5 lbs baby potatoes (small, thin skinned potatoes work best - red potatoes, baby gold potatoes, fingerlings)
• 4 cloves black garlic (or sub roasted garlic)
• 4 tablespoons olive oil
• 0.25 teaspoon salt, more to taste
• 0.25 teaspoon black pepper
• 1 tablespoon rice wine vinegar
• 1 teaspoon dijon mustard
• 1 tablespoon fresh herbs (chives, dill, flat leaf parsley, etc.)
• 2 tablespoons fresh dill, cilantro, Italian parsley or tarragon

Optional Dill Sauce

• 1 cup sour cream
• 2 tablespoons fresh dill
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped onion or shallot
• pinch of salt, pepper, and sugar

Instructions

Prepare the Potatoes

1. Blanch potatoes in salted boiling water until fork tender, about 10-20 minutes depending on size.
2. Mash black garlic with a fork with salt and olive oil until it becomes a chunky paste. Add the remaining oil, vinegar, dijon and black pepper and whisk into a dressing.
3. Preheat the grill to medium-high and grease it.

Grill and Serve

1. Strain the tender potatoes and toss with 1 tablespoon of the dressing, just enough to lightly coat.
2. Grill the potatoes until nicely charred on all sides.
3. Place in a bowl and toss with the rest of the dressing. Taste and adjust salt and pepper to taste. If too vinegary, add a little sugar or honey and stir this in.
4. Sprinkle with fresh herbs and serve warm, at room temperature, or chilled.

Notes

• For extra richness, serve with the optional Dill Sauce on the side.
• Small, thin-skinned potatoes work best for this recipe - try red potatoes, baby gold potatoes, or fingerlings.
• If you can't find black garlic, roasted garlic makes an excellent substitute.