This post may contain affiliate links. Please read my disclosure policy.
If you’re not grill-weary after the long July 4th weekend, you’ll want try this wonderful recipe. Grilled potatoes are easy to prepare, super tasty and just plain fantastic. Combined with English cucumbers, fresh herbs and a creamy, tangy dressing, this is practically a meal all by itself!
While our garden vegetables are not quite ready for another year of “garden to table” posts … our herbs are! I admit my interest in this recipe was sparked by having all the ingredients in my pantry, refrigerator and garden. Isn’t it just wonderful when it all works out?
This lovely sweet basil is finding it’s way into many of our recipes lately and this dish is no exception.
When I look at this picture of our prolific oregano, I can almost smell it’s enticing aroma – yum!
I have two different types of parsley growing here and love them both.
I went to pick parsley and noticed a visitor munching down on some greens.
After consulting our Audubon Society Field Guide to North American Butterflies, we believe he may be an Eastern Black Swallowtail caterpillar. I’m not completely sure what you’ll look like when you grow up, but I planted some butterfly loving flowers for you! Pollinate all our blooms at your earliest convenience please.
Fresh herbs (minus the caterpillar) are combined with Dijon mustard, celery seeds, garlic, red pepper, oil, and creme fraiche (or mayonnaise) to create a full bodied creamy dressing.
Served at room temperature with crisp cucumbers and thinly sliced red onions, this dish sings!
 |
| Creamy cucumber and grilled potato salad |
Grilled Potato Salad, Cucumbers & a Fresh Herb Dressing
Total Time: 45 mins
Yield: 4 servings
Course: Side Dish
Creamy cucumber and grilled potato salad.
Ingredients
- 2 lbs red potatoes
- Sea Salt
- ⅓ cup creme fraiche or mayonnaise
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon Dijon mustard
- 2 teaspoon celery seeds
- 1 garlic clove minced
- ¼ cup canola oil plus more for brushing the potatoes
- pinch of crushed red pepper
- 1 ½ - 2 teaspoons fresh oregano chopped
- ½ cup parsley chopped, plus 1 teaspoon minced parsley
- ½ teaspoon fresh Basil finely chopped
- Fresh ground pepper
- 1 English cucumber thinly sliced
- ⅓ cup thinly sliced red onion
Instructions
- Place the potatoes in a large saucepan and add water enough to cover by about an inch. Heat over medium-high until boiling. Add a generous pinch of salt and simmer the potatoes over medium low heat until tender, about 15-20 minutes (depending on the size of the potatoes). Drain and allow the potatoes to cool completely. Slice each potato in half, then in half again to get 4 thick slices from each potato. If using small potatoes, slice in half. Set aside.
- In a large mixing bowl whisk together the creme fraiche, vinegar, sugar, mustard, celery seeds and garlic. Gradually whisk in the ¼ cup of oil until blended. Stir in the red pepper, oregano, basil and 1 teaspoon minced parsley. Season dressing with salt and pepper. Set aside while grilling the potatoes.
- Preheat a grill or grill pan. Generously brush the potato slices with oil and season with salt and pepper. Grill the potatoes over medium high heat turning once after they are lightly charred and hot. Remove from the heat and allow the grilled potatoes to cool slightly.
- Toss the potatoes in half the dressing and season with salt and pepper. Layer the potatoes, cucumber slices, red onion and the ½ cup parsley on a serving platter. Drizzle the remaining dressing over the potatoes or pass when serving.
Recipe Notes
(adapted from a recipe in Food & Wine magazine)
- Notes: It may seem like a lot of salt but be sure to use at least a little at each step indicated. The dish is much better salted. The salad was wonderful left over but the dressing becomes thick so the presentation is not as pretty as it is served at room temperature. The flavors are great the next day - enjoy!
Nutrition
Calories: 354kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 83mg | Potassium: 1247mg | Fiber: 6g | Sugar: 7g | Vitamin A: 759IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 4mg
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Several people asked if I danced with my daughter at her wedding. Indeed we did dance to Judy Garland’s version of Over the Rainbow. I’m glad we danced and other mother-daughters joined in halfway through the song. It was so much fun! I hope to share more photos of the event soon.
I think we’ve almost recovered from the wedding extravaganza and seem to be getting back to normal. Hope you have a wonderful week and thanks so much for stopping by!
Tricia
SavoringTime in the Kitchen says
I love the idea of mixing cukes and grilled potatoes and with all of those fresh herbs – so delicious. Pinning 🙂
Liz @ iheartvegetables says
Ohh wow, that looks so delicious!
Daniela Grimburg says
These garden herbs are so amazing and so is the salad recipe.<br />Beautiful pictures too!
Gerry @Foodness Gracious says
You left a very awesome comment about my photography but seriously, have you seen yours?? Great pics and I love the herbs…fantastic salad too.
Wendy says
My garden herbs have been waiting for this recipe. 🙂 I love having fresh herbs growing in my yard but I end up doing the same things with them over and over (plus freezing a quantity of pesto). I love the thought of warm grilled potatoes with crunchy cucumber! Thanks, Tricia! p.s. I am so glad you danced. 🙂
Angie Schneider says
The potato salad looks awesome, Tricia.<br />Now I wonder what happened to my basil plants…yours looks so healthy and beautiful.
Abbe Odenwalder says
Oh Tricia. Swallowtails are gorgeous, just like that potato salad.
Nessa says
Grilled potatoes are always a hit!
Chris Scheuer says
I'm never tired of grilling, this looks so good, especially with the freshness of the cucumbers and herbs. Watch out for that caterpillar. Those guys can strip a parsley plant to bare stalks within a day or two! My mother always planted two parleys; one for the caterpillars and one for herself! 🙂
Big Dude says
We've discovered we really enjoy grilled potato salad. Bev grows bronze fennel just for the swallowtails – they love it.
Sue/the view from great island says
What a beautiful green palette this post has, it's so refreshing! I would never have thought to pair potatoes and cukes, you are so creative.
Anna and Liz Recipes says
Ohhh how wonderful these potatoes look! I can eat the entire plate right now! Delish…<br />great idea as a side dish at a BBQ this week! Have a great MONDAY!! 🙂
From the Kitchen says
Tricia: The potato salad looks and sounds delicious! Your herb garden, especially with the "visitor", is delightful. I can see many good dishes on your table as a result.<br /><br />Best,<br />Bonnie
Tanna at The Brick Street Bungalow says
YUM!!!! Now, this looks outstanding!! I love grilled vegetables and the seasoning in your potato salad is right up our alley. I mixed cubed eggplant and brussel sprouts and grilled them this weekend: to die for delicious! Tricia, your herbs are just glorious! They would inspire me, too! 😉 Thank you for this delicious recipe, Tricia and I look forward to seeing the wedding photos!!! =)