Grilled Potato Salad with Chives
Salads • World
Description
The secret of this seemingly simple dish lies in using young, small potatoes — they are significantly more tender and absorb sauces better. The chives must have flowers — their unique aroma and color add a piquant touch to the salad.
Ingredients
- Salad Potatoes 30 oz
- Olive Oil 7 tablespoons
- Vinegar essence 1 tablespoon
- Chives 5 oz
- Marinated cherries 10 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the washed, unpeeled potatoes in a large pot of salted water and boil for about 10 minutes until almost cooked. While the potatoes are boiling, whisk together the vinegar and olive oil in a separate bowl, chop the chives along with the flowers, and add them to the bowl.
Step 2
Preheat the grill or light the barbecue. Once the potatoes are cooked, drain the water, cut each potato in half, and season with salt and pepper to taste. Place the oiled grill grate over the hot coals and place the potatoes cut side down on it. Leave for about 5 minutes, then press the potatoes slightly against the grate to create nice grill marks. Flip the potatoes and cook on the other side for another 3 minutes. Once the potatoes are ready, transfer them to a large bowl and drizzle with the prepared dressing of oil, vinegar, and chives, mixing well.
Step 3
Grill the cherry tomatoes until their skins start to burst. Arrange them on a plate and serve alongside the potatoes.
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