Grilled New Potatoes with Smoked Paprika Vinaigrette and Parmesan
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
1 1/2 pounds small yellow new potatoes
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 teaspoon smoked paprika
1/4 cup chopped fresh parsley, plus whole leaves for garnish
1/4 cup aged sherry vinegar
1 heaping teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Clover honey, optional
1/4 cup grated Parmesan
Directions
- Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
- Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
- While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
- Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.
