Grilled Potato Salad with Cornichons and Dill
A warm potato salad featuring grilled Yukon Gold potatoes tossed with tangy cornichons, pickled onions, and fresh dill in a cider vinegar dressing. Perfect blend of smoky, tangy, and herbaceous flavors.
Ingredients
- •2 pounds Yukon Gold potatoes
- •¼ cup extra-virgin olive oil
- •1 to taste salt
- •1 to taste black pepper
- •8 pieces cornichons
- •2 tablespoons cider vinegar
- •3 tablespoons dill
Cooking Instructions
- 1.
In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.
15 min
- 2.
Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
15 min
- 3.
Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.
10 min
- 4.
In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.
15 min
