Warm & Zesty Grilled Potato Salad with Ile de France Camembert

Description

A zesty vinaigrette and creamy, flavorful St. Albray provide the luscious gourmet alternative to a traditional mayonnaise dressing in this warm grilled potato salad.
recipe image
Add to Favorites My Favorites Email this recipe Print this recipe

Ingredients

At a glance
Cheeses
Camembert
Course
Salad
Soft-Ripened Cheeses
Occasions
With Friends
Casual Party
Serves
6
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

Methods/steps

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.

Additional Tips


Reviews

Rate this recipe