Wednesday, August 17, 2016


Are you tired of the same old potato salad with mayonnaise? This grilled potato salad is ideally suited for a back yard Bar-B-Q or a lazy Sunday picnic.

2 lbs(1 kg) small new potatoes, quartered
1 T (15 ml) extra-light olive oil
Sea salt and freshly ground black pepper
2 T (30 ml) chopped fresh Italian parsley
2 T (30 ml) chopped fresh basil
2 T (30 ml) chopped fresh Rosemary
1 T (15 l) chopped fresh chives
1 T (15 ml) chopped oregano leaves
1 large bunch fresh arugula, coarsely chopped
1 small log (4 oz/125 g) goat cheese, broken into large chunks

Lemon-Dijon-Honey Dressing
Zest and juice of 1 lemon
2 t (10 ml) Dijon mustard
2 t (10 ml) honey
¼ cup (60 ml) extra-virgin olive oil
Sea salt and freshly ground black pepper

Place potatoes in a bowl and drizzle with extra-light olive oil
Season to taste with salt and pepper.
Stir to combine and place in a grilling basket.
Set basket over a medium-high barbecue grill and close top.
Grill until golden brown; stirring occasionally.

Transfer grilled potatoes into a large bowl and let cool a few minutes.
Add the herbs, arugula and goat cheese.
Drizzle with some of the dressing and toss to combine.

Serve warm or room temperature.

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