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Grilled Fingerling Potato Salad

Course: Salad, Side Dish
Servings: 8

Ingredients

  • 6 cups fingerling potatoes about 3 lb., halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons Whole Grain Mustard Vinaigrette recipe below
  • 3 tablespoons Pickled Shallots recipe below
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons cooked and crumbled bacon optional

Instructions

  • Preheat grill to 350° to 400° (medium-high) heat. Toss potatoes with olive oil; sprinkle with salt and pepper. Place, cut sides down, on cooking grate; grill, covered with grill lid, 2 minutes or until grill marks appear.
  • Remove from grill. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over potatoes; double fold top and side edges to seal, making a packet. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side.
  • Remove packet from grill. Carefully open packet, using tongs. Cool 5 minutes. Toss together potatoes, vinaigrette, next 4 ingredients, and, if desired, bacon.

WHOLE GRAIN MUSTARD VINAIGRETTE

  • 1/4 cup white wine vinegar
  • 1 tablespoon light brown sugar
  • 3 tablespoons whole grain mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 1/3 cup olive oil
  • Whisk together vinegar, brown sugar, mustard, freshly ground pepper, and salt. Add olive oil in a slow, steady stream, whisking constantly until smooth.

PICKLED SHALLOTS

  • 3/4 cup water
  • 3/4 cup red wine vinegar
  • 1/3 cup sugar
  • 2 tablespoons kosher salt
  • 1/2 teaspoon dried crushed red pepper
  • 1 1/2 cups thinly sliced shallots
  • Bring water, vinegar, sugar, kosher salt, and dried crushed red pepper to a boil, whisking until sugar and salt are dissolved. Pour over shallots in a sterilized canning jar. Cool to room temperature. Cover and chill 1 hour.

Notes

Recipe By: Southern Living
SEPTEMBER 2012
Serving Size: 8