Name: Grilled Potato Salad with Zhoug Mayo
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1/2 cup (12 grams) loosely packed fresh cilantro leaves; 1/2 cup (12 grams) loosely packed fresh flat-leaf Italian parsley leaves; 2 tablespoons (32 grams) lemon juice; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon ground coriander; 2 garlic cloves, crushed and peeled; 2 jalapeños, coarsely chopped (seeded for less heat); Freshly ground black pepper; 2 tablespoons (25 grams) extra-virgin olive oil; 1/3 cup (67 grams) mayonnaise; 1 1/2 pounds (680 grams) rainbow fingerling potatoes; 1 1/2 teaspoons kosher salt, divided, plus more for the cooking water; 3 tablespoons (25 grams) extra-virgin olive oil, divided; 1/2 teaspoon garlic powder; Freshly ground black pepper; 1 1/4 teaspoons ground cumin, divided; 3/4 teaspoon ground coriander, divided; 1 large or 2 small red onions, peeled and cut into 1/2-inch-thick rings; Handful fresh cilantro leaves, for garnish; Handful fresh Italian parsley leaves, for garnish; Flaky salt

For the zhoug mayonnaise: In the bowl of a food processor fitted with the blade attachment, add the cilantro, parsley, lemon juice, cumin, kosher salt, coriander, garlic, jalapeño and some black pepper. Pulse until coarse and chunky. Drizzle in the olive oil and pulse to make a slightly chunky paste. Add the mayonnaise and process to make a smooth sauce with lots of bright green flecks.

For the potatoes and onions: Place the potatoes in a large saucepan and cover with cold water. Season with kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer. Simmer until the potatoes are just shy of tender (a knife will slide out with a little resistance), 7 to 8 minutes. Drain well, pat dry and set aside to cool until safe to handle.

Heat a double-burner grill pan over medium-high heat.

Cut the potatoes in half lengthwise and place in a large mixing bowl. Toss the potatoes with 2 tablespoons of the olive oil and sprinkle with the garlic powder, several grinds of black pepper, 1 teaspoon kosher salt, 1 teaspoon cumin and 1/2 teaspoon coriander.

Place the potatoes cut-side down on the grill pan, reserving the bowl. Cook the potatoes until crisped with dark grill lines, 3 to 4 minutes. Turn and continue to cook until tender, 3 to 4 minutes more. Remove to a shallow serving bowl.

Into the bowl that held the potatoes, add the onions. Drizzle with the remaining 1 tablespoon olive oil. Add the remaining 1/4 teaspoon each cumin and coriander and the remaining 1/2 teaspoon salt.

Add the onions to the grill pan and cook until well charred on the underside, 3 to 4 minutes. Flip and cook until just tender, about 3 minutes more. Remove to the serving bowl with the potatoes and separate the rings. Let cool slightly.

Drizzle with half of the zhoug mayo dressing and toss well. Drizzle with the remaining dressing and scatter the cilantro and parsley leaves over top. Season with flaky salt and black pepper. Leftover potatoes, onions and dressing will keep covered in the fridge for 1 to 2 days.

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Grilled Potato Salad with Zhoug Mayo

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