Grilled Potato Salad

If you want this salad to truly shine, you need new, meaning young, freshly dug potatoes, but any smallish red-skinned spuds will do along as they aren't too large.  None of the potatoes should be larger than a golf ball.

Grilled Potato Salad

Serving Size - 4 people


1 1/2 pounds baby new potatoes, halved (unless tiny) 3 tablespoons olive oil, plus more as needed 2 teaspoons fresh thyme Coarse salt and freshly ground black pepper 3 small red onions (about 1 pound), cut into 1/2-inch rounds 1/2 cup mixed chopped fresh herbs (choose from parsley, tarragon, dill, chervil, basil, or chives)

Vinaigrette 1 teaspoon Dijon mustard 3 tablespoons white wine vinegar Coarse salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1/2 cup chopped mixed fresh herbs (choose from flat-leaf parsley, tarragon, dill, chervil, basil, and/or chives)


Prepare a grill for indirect heat

Toss the potatoes with 2 tablespoons of oil, the thyme, salt and pepper. If the potatoes are so small as to risk slipping through the grill grate, slide them onto skewers. Stick the onion rounds with toothpicks (that have soaked in water) to secure them so the rings don't separate during grilling. Brush the onions with remaining oil and season with salt and pepper. Grill the potatoes and onions over indirect heat, turning occasionally, until browned on the outside and very tender inside, 10 to 15 minutes.

Meanwhile, make the vinaigrette: Whisk together the mustard, vinegar, salt and pepper. Slowly whisk in the virgin olive oil and taste for seasoning.

When the vegetables are done, remove the toothpicks from the onions and slip the potatoes off the skewers if used. Toss the onions and potatoes with the vinaigrette until well coated. Toss with the herbs and taste for salt and pepper. Serve warm or at room temperature.

SaladElizabeth Karmel