Grilled Potato Salad with Tomato Vinaigrette

Total Time:
1 hr 30 min
Prep:
45 min
Cook:
45 min

Yield:
4 servings

Ingredients
  • Grilled Potatoes:
  • 2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter
  • 3 smallish purple baking potatoes from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter
  • 8 tiny red new potatoes from Idaho, left whole
  • Olive oil, for light coating
  • Potato Dressing:
  • 1/4 cup extra virgin olive oil
  • 1/8 cup red wine vinegar
  • 2 tablespoons capers
  • 1 tablespoon picked thyme leaves
  • 4 cloves garlic, crushed
  • Salt and freshly cracked black pepper
  • Tomato Vinaigrette:
  • 2 vine-ripened yellow tomatoes
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 clove fresh garlic
  • Salt
  • 8 miniature red pear tomatoes, halved
  • 8 miniature yellow grape tomatoes, halved
  • 1/2 pint mixed red and yellow currant tomatoes or small cherry tomatoes
  • 4 tablespoons basil chiffonade
  • 8 ounces soft fresh goat cheese
  • Basil oil*, for garnish
  • Basil sprigs, for garnish
Directions
  • Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper.

  • Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout.

  • Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside.

  • Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed.

  • Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad.

  • Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.

  • *Found in specialty markets


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    Grilled Potato Salad

    Recipe courtesy of Giada De Laurentiis