Grilling takes ordinary potato salad to the next level. A tangy mustard and herb vinaigrette pairs perfectly with the smoky and sweet flavours of charred spring onion and roasted peppers.
- 1/4 cup apple cider or white wine vinegar
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 2 tbsp finely chopped fresh basil
- 1 tbsp finely chopped fresh thyme
- 1 clove garlic, pressed or finely minced
- Salt and pepper to taste
- 2.5 lbs Klondike Rose potatoes
- 1 large red pepper, cut into quarters
- 1 bunch spring onions or green onions
- 2 tbsp olive oil
- Salt and pepper
Prepare the vinaigrette:
- In a small bowl, whisk together all of the ingredients until emulsified. Season to taste with salt and pepper. Set aside.
Prepare the salad:
- Bring a large pot of salted water to a boil.
- Rinse and scrub the potatoes. Cut up into quarters (or eighths, if the potatoes are on the larger side).
- Dump into the pot of boiling water and cook until just barely tender, about 5-6 minutes. Drain the potatoes and set aside.
- Meanwhile, fire up your grill and preheat on high for 5 minutes or so, then drop the heat to medium-high.
- Toss the green onions and peppers with 1 tbsp olive oil and season generously with salt and pepper. Arrange on the preheated grill and cook for 5-10 minutes, or until onions are lightly charred and peppers are tender-crisp, turning over every so often. Transfer to a platter.
- Toss potatoes with remaining tbsp olive oil, and arrange on the grill. Cook for 10-15 minutes, or until quite soft and golden-brown all over, turning the potatoes occasionally and moving them around as needed to ensure all sides are evenly browned. Transfer to a large serving bowl.
- Pour the prepared vinaigrette over the hot potatoes, and toss to coat evenly.
- Trim the tops and bottoms off the onions, and brush off any charred or peeling skin from the peppers. Roughly chop, add to the salad and toss until evenly combined.
- Cover bowl tightly with plastic wrap. Refrigerate the potato salad for at least 1 hour before serving, or up to 2 days.