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Grilled Or Roasted Herbed Potato Salad

Here's how you make Grilled Or Roasted Herbed Potato Salad
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  • Servings: 7
  • Prep: 10m
  • Cook: 20-40m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • FOR SALAD
  • 2 pounds red potatoes (small potatoes, cut in thick 1/2" slices, I prefer to leave the skins on, but that is up to you)
  • 1 sweet onion (medium onion, cut in thick slices, you want approximately 1/2 cup diced after grilled or roasted)
  • 1 celery rib, diced (don't forget the celery leaves)
  • 2 scallions, diced (green and white parts)
  • 1 tablespoon capers
  • 3 tablespoons fresh parsley, fine minced
  • 2 tablespoons fresh herbs (a mix of 3/4 tablespoon basil, 1/4 tablespoon oregano, 1/4 tablespoon tarragon, and 3/4 tablespoon thyme)
  • Olive oil
  • Salt & pepper
  • FOR DRESSING
  • 1/2 cup olive oil
  • 1/4 rice wine vinegar
  • 2 tablespoons dry white wine (chicken broth can be substituted)
  • 1 tablespoon dijon mustard (note: you can also use 2 tablespoons dijon if you do not have any stone ground mustard)
  • 1 tablespoon stone ground mustard (see note above)
  • 1 garlic clove, minced
  • Salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Potatoes and Onions ...Whether you are grilling or roasting the potatoes, brush with olive oil and season with salt and pepper. Add to either the grill (I like to add mine on a piece of foil so they can cook slowly and not burn), or to the oven, I also put on a baking sheet or on a piece of foil. Roast or grill around 20 minutes until fork tender. You don't want them falling apart as we will be cutting them in pieces, so fork tender.

  • Step 2: Dressing ... As the potatoes and onion cook, make the dressing and set to the side. Mix every in a small bowl and whisk well. As I noted, I like to use both dijon and stone ground or whole grain mustard, but you can use all dijon mustard if necessary. Add a pinch of both salt and pepper, but you can always add more.

  • Step 3: In a large bowl, add the celery, celery leaves, scallions, capers and all the fresh herbs. Once the potatoes have cooled enough where you can handle them, rough chop those along with the onions and add to the bowl. Add the dressing and toss. It is best when the potatoes are still warm, they absorb all the dressing.

  • Step 4: Serve ... Just ENJOY!

We hope you enjoy this recipe!

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