Recipe courtesy of Tracy O'Grady
Show: Cooking Live
Save Recipe Print
Total:
1 hr 30 min
Prep:
45 min
Cook:
45 min
Yield:
4 servings

Ingredients

Grilled Potatoes:
Potato Dressing:
Tomato Vinaigrette:

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

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Grilled Potato Salad

Grilled Potato Salad

Recipe courtesy of Giada De Laurentiis

Grilled Potato Salad

Recipe courtesy of Rachael Ray

Grilled Potato Salad

Recipe courtesy of The Neelys

Grilled Potato Salad

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories