Grilled potato salad with cornichons and dill
Savor the flavors of summer with a grilled potato salad featuring tangy cornichons and fresh dill. A perfect balance of smoky, crunchy, and herbaceous notes.
Ingredients:
- 910g medium to large Yukon Gold potatoes (4 to 6 potatoes)
- 1/4 cup extra-virgin olive oil plus 1 tablespoon
- Salt
- Freshly ground black pepper
- 8 cornichons, finely chopped, plus 2 pickled onions from the jar, minced
- 2 tablespoons cider vinegar
- 3 tablespoons finely chopped dill
Instructions:
- Place the potatoes in a large saucepan, add enough water to cover them, and bring to a boil. Let the potatoes cook on medium heat until they are easily pierced with a fork, approximately 10 minutes. Once done, drain the water and allow the potatoes to cool down a bit.
- Start a grill and let it heat up for a minimum of 10 minutes, or preheat a grill pan. Cut the potatoes into 1/2 inch thick slices and place them in a large bowl. Pour in 1 tablespoon of olive oil, season with salt and pepper, and give it a gentle mix.
- Grill the sliced potatoes on a medium-high heat until distinct brown grill marks appear, usually around 5 minutes. Turn them over and continue grilling until they are browned and completely soft, typically 4 to 5 more minutes. Transfer the potatoes back into the bowl.
- In a separate large bowl, combine the cornichons, pickled onions, vinegar, dill, and the remaining 1/4 cup of oil. Mix well before adding the potatoes, seasoning with salt and pepper, and tossing thoroughly. Allow the flavors to meld for at least 10 minutes before serving the dish warm or at room temperature.
Summary:
- Calories: 2154 kcal
- Fat: 70 g
- Protein: 42 g
- Carbs: 354 g
- Potassium: 8362 mg
- Magnesium: 469 mg