Warm & Zesty Grilled Potato Salad with Ile de France Camembert


A zesty vinaigrette and creamy, flavorful St. Albray provide the luscious gourmet alternative to a traditional mayonnaise dressing in this warm grilled potato salad.
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At a glance
Soft-Ripened Cheeses
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. Ile de France Camembert cheese, cut into 1/2" wedges
2 Tbsp. snipped fresh chives cornichons


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 Ile de France Camembert until the cheese melts slightly. Drizzle with dressing, sprinkle with chives, garnish with cornichons and serve warm.

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