 |
| Creamy cucumber and grilled potato salad |
Grilled Potato Salad, Cucumbers & a Fresh Herb Dressing
2 lbs red potatoes
Sea Salt
1/3 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
1/4 cup canola oil, plus more for brushing the potatoes
pinch of crushed red pepper
1 1/2 – 2 teaspoons fresh oregano, chopped
1/2 cup parsley, chopped, plus 1 teaspoon minced parsley
1/2 teaspoon fresh Basil, finely chopped
Fresh ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion
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 1/4 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 1/2 cup parsley on a serving platter. Drizzle the remaining dressing over the potatoes or pass when serving.
(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!
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!
I love the idea of mixing cukes and grilled potatoes and with all of those fresh herbs – so delicious. Pinning 🙂
Ohh wow, that looks so delicious!
These garden herbs are so amazing and so is the salad recipe.<br />Beautiful pictures too!
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.
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. 🙂
The potato salad looks awesome, Tricia.<br />Now I wonder what happened to my basil plants…yours looks so healthy and beautiful.
Oh Tricia. Swallowtails are gorgeous, just like that potato salad.
Grilled potatoes are always a hit!
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! 🙂
We've discovered we really enjoy grilled potato salad. Bev grows bronze fennel just for the swallowtails – they love it.
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.
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!! 🙂
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
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!!! =)