March 22, 2021
Recipe: Warm Grilled Potato Salad With Dijon Vinaigrette, Fresh Dill, and Crunchy Radish
- 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
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