Recipe: Warm Grilled Potato Salad With Dijon Vinaigrette, Fresh Dill, and Crunchy Radish

Serves: 4-6

Ingredients:

• 2 lbs small potatoes - yellow, red, or fingerling
• 1 bunch fresh dill
• 6 radishes
• Kosher salt for water
• Fresh ground black pepper
• 1/4 cup extra virgin olive oil 
• 2 tbsp whole grain dijon mustard
• 1/4 cup apple cider vinegar
• Flaky sea salt for finishing

Directions:

Step 1: Place potatoes in a large pot covered with water. Season generously with kosher salt and bring to a boil over high heat. Simmer for about 7 minutes or until potatoes are tender but not falling apart. Drain the water and allow potatoes to cool.

Step 2: When potatoes are cool, split each in half and add to a large bowl. Drizzle with EVOO and a pinch of salt, toss to coat.

Step 3: In a large bowl combine remaining EVOO, mustard, vinegar, a pinch of salt, and a few generous grinds of pepper. Clean and chop dill fronds and stems, leave to the side. Slice the radishes into coins.

Step 4: Preheat the grill to 450F. 

Step 5: Place potatoes cut side down on the grill, turning to cook both sides evenly until crispy brown, about 10-15 minutes.

Step 6: Remove from the heat and add to the bowl with the dressing. Add the dill and radishes, then gently turn all ingredients with a large spoon to mix. Finish with a pinch of sea salt. Serve immediately.

Photography and Styling by Morgan Ione Photography