Roasted Potato Salad
With Black Garlic Vinaigrette
by Andrea Alden
Grill over direct heat until charred
- ¾ of a pound (½ a bag) of red baby potatoes
- ¾ of a pound (½ a bag) of yellow baby potatoes
- 4 cloves of black garlic
- ¼ cup of olive oil
- 1 tbsp. rice wine vinegar
- 1 tbsp. fresh dill
- salt and pepper to taste
- fresh snipped chives
- fresh parsley
Wash the potatoes and boil for 5 to 7 minutes or until mostly tender but not completely cooked. Preheat the grill to between 350°F and 400°F.
While the potatoes are cooking, combine the black garlic, 1 tbsp. oil, vinegar, and dill in a mini food processor. Give them a wazz to break everything up. Then drizzle the remaining oil in while the processor is on to emulsify the mixture into a dressing.
Drain the potatoes. Toss them into the Napoleon 11-inch Grill Wok
. Add 1 tbsp. of the garlic dressing, tossing to coat. Grill over direct heat until the potatoes are completely cooked and starting to char.
Toss the potaotes with the remaining dressing and the fresh herbs. Season with salt and pepper to taste before serving. Can be served hot or cold.
Don't let the color throw you off
Serve as the perfect gourmet side
There's plenty for sharing
Roasted Potato Salad With Black Garlic Vinaigrette is simple, relying on very little to create an intense flavor. This salad is delicious, even if the color of the garlic dressing throws you off. The fresh herbs remind you of spring and the summer months to come. This pairs perfectly with Ribs and Burgers, fancying them up for a more gourmet feast. What side dish do you serve to fancy up your barbecues?