hot potato salad

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If I don’t have to turn the stove on in the summer that recipe is immediately entitled to bonus points. This simple side dish is, quite literally, “no sweat”: it’s grilled outside and then quickly tossed with herbs and oil. It really takes the heat off the cook.  (I’m done now).

My daughter ate the last of the potatoes right out of the serving bowl, then licked her fingers.

Ingredients:

6 cups baby potatoes

1 tsp + 1 tbsp olive oil, divided

rind of one lemon, finely grated

1 heaping tbsp chopped fresh dill

1 heaping tablespoon chopped fresh chives

1 clove garlic, crushed

1/4 tsp coarse sea salt

1/4 c. grated asiago or parmesan, optional

 

To make:  Preheat BBQ to medium (about 325-350F).

In a bowl, toss baby potatoes with 1 tsp of the olive oil. If you have some larger potatoes, you may want to halve them.

In a grilling basket, cook the potatoes on the BBQ until tender (about 30-40 min), turning occasionally. When tender, remove from grill and return to serving bowl. Toss with all remaining ingredients, including the tablespoon of olive oil, and serve warm. In the words of Georgia: “MMMMMmmm.”

2 thoughts on “hot potato salad”

  1. Did them in the bbq ahead to eliminate the timing piece when guests here ! Serving them at ‘room temp’ ,with grilled ,marinated salmon ! 

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