|
Warm & Zesty Grilled Potato Salad with Saint Albray
A zesty vinaigrette and creamy, flavorful St. Albray provide the luscious gourmet alternative to a traditional mayonnaise dressing in this warm grilled potato salad.
Serves: 6 · Preparation: 15 min. · Cooking time: 30 min.
|
- Ingredients:
- 1 cup olive oil, divided
- 3/4 tsp. salt, divided
- 3/4 tsp. ground black pepper, divided
- 11/2 lbs. baby red new potatoes (1 1/2" diameter), halved
- 1 medium red onion, halved
- 1 small green pepper, cut into 1/6ths
- 1 small red pepper, cut into 1/6ths
- 1 large clove garlic, minced
- 1 Tbsp. Dijon-style mustard
- 3 Tbsp.red wine vinegar
- 3 large eggs, hard-cooked and coarsely chopped
- 12 oz. St. Albray cheese, cut into 1/2"ubes
- 2 Tbsp. snipped fresh chives cornichons
|
Direction
- Heat grill to a low heat level. In a large bowl, combine 1/3 cup oil with 1/2 tsp. salt and pepper. Add potatoes, peppers and onion. Toss to coat and spread out on a jellyroll pan.
- In the same bowl, combine garlic, 2/3 cup oil, mustard and remaining 1/4 tsp. salt and pepper. Whisk in vinegar until combined.
- Place all vegetables on the grill and cook for 6 - 20 minutes or until tender and slightly browned, turning halfway through cooking time. (Grill peppers 6-8 minutes; onions 8-10; potatoes 15 - 20.) Remove from the grill and coarsely chop peppers and onions.
- While vegetables are still warm, toss them together in a large clean bowl with the chopped eggs and St. Albray until the cheese melts slightly. Drizzle with dressing, sprinkle with chives, garnish with cornichons and serve warm.
|
Recipes Reviews
Email to a friend
Ratings:
Albray13 Rating: 0.0/5 (0 votes cast)
|
| Comments |
|
|
|
