If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I needed something easy but substantial as a side for the first grilled dinner of the summer, and this is what I came up with. And when I say easy, I mean it. If you can boil water, heat up a grill, and whisk a vinaigrette you can have this delicious and substantial side dish. This is essentially a vinegar-y potato salad, lightened up (a little) and something the whole family will like. —Taylor Ayral
- 4 pounds marble potatoes (~1" diameter), washed
- 2 tablespoons olive oil
- kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon chopped thyme
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped capers (optional)
- 2 tablespoons mayonaise (optional)
- Bring a pot of salted water to a rolling boil. Par-boil the washed potatoes, whole, for between 5-10 minutes. Allow the potatoes to dry and set aside.
- Coat the par-boiled potatoes with olive oil and salt. Place them in a vegetable grilling basket and put over a hot grill. (I used a gas grill on medium-high heat, a mature charcoal grill would work but perhaps make a bit more char). Stir occasionally until cooked through with light char, about 25-30 minutes.
- While the potatoes are cooking through, in a large bowl whisk together the extra virgin olive oil, sherry vinegar, salt, pepper, thyme, rosemary, and capers (if using). The mayonnaise and how much you use is up to you. For an extra light and vinegar-y side dish, leave out the mayo. The amount I have here is still light because the vinegar cuts through the extra fat, still like a salad dressing. The more you add, up to a 1/2 cup, will get you closer and closer to a traditional potato salad dressing. For a fancier meal, I'd go with the amount I have listed above.
- Once the potatoes are cooked through, transfer them directly to the bowl with the dressing and toss, allowing the potatoes to cool slightly. If desired, you can poke the potatoes with forks to accelerate the cooling, and allow more of the dressing to be absorbed by the potato. Serve hot or room temp.
- This recipe was entered in the contest for Your Best Recipe for the Shore