Grilled Potato Salad With Tomato Vinaigrette
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Virgin Olive Oil (extra)3 tbsps
Red Wine Vinegar2 tbsps
Capers1 tbsp
Thyme Leaves (picked)1 clove
Garlic (fresh)1
Salt230 g
Soft Fresh Goat CheeseDirections:
1
Cook each kind of potato separately
2
Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart
3
Drain and cool on parchment paper
4
Cut the tiny red potatoes into wedges
5
Toss in olive oil
6
Place on hot grill and grill on both sides until grill marks show and they are warm throughout
7
Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour
8
Toss the potatoes in the steeped dressing
9
Set aside
10
Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth
11
Strain through a fine sieve
12
Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix
13
Adjust seasoning with more vinegar, salt, and oil, if needed
14
Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad
15
Top each salad with 2 ounces goat cheese
16
Drizzle with basil oil and top with a basil sprig
17
*Found in specialty markets