Packed with herbs and dressed with a tangy shallot-mustard vinaigrette, this grilled potato salad makes a delicious summer side dish for your next picnic or potluck. It also keeps better than potato salad made with mayonnaise.
Makes about 6 servings
For the Potatoes 1 1/2 pounds Yukon Gold potatoes
Finely ground real salt
Extra-virgin olive oil For the Vinaigrette 1 medium shallot, finely chopped
2 tablespoons Dijon-style mustard
3 tablespoons extra-virgin olive oil
1 medium lemon, juiced
1 teaspoon finely ground real salt
1/2 teaspoon ground black pepper For finishing the Salad 3 tablespoons capers
1 cup chopped fresh parsley
1/2 cup chopped fresh dill
1/4 cup chopped fresh chives
2 tablespoons fresh thyme leaves Place the potatoes into a large pot, and then cover with water by 2 inches. Swirl in salt as it suits you, and then bring it all to a boil over medium-high heat. Turn the heat to medium and simmer until the potatoes yield easily when pierced with a fork but aren’t completely tender, 5 to 10 minutes….