The golden hue of the mini new potatoes in Grilled Potato Salad with Gherkins and Maille Green Mustard is accented with the warmth of olive oil, honey and Maille Green Mustard, along with splashes of rich red from sundried tomatoes, sophisticated black from tasty olives, fun green from Maille Mini and Crunchy Extra Fine Gherkins with Vinegar, and topped with the softness of crumbled goat’s cheese.
2 pounds mini new potatoes if using larger potatoes cut them into 2” chunks
2 teaspoons sea salt
1 large sweet onion cut into 12 wedges
4 cloves garlic minced
1/4 cup olive oil
1/4 cup Maille Apple Cider Vinegar
1 tbsp fresh parsley chopped
Accessories
1/2 cup crumbled goat's cheese
1/2 jar Maille Mini and Crunchy Extra Fine Gherkins with Vinegar
1/4 cup Nicoise small black olives (approx 24 olives)
1/4 cup sundried tomatoes chopped
Green Mustard Dressing
1/4 cup olive oil
1/4 cup Maille Apple Cider Vinegar
1/3 cup Maille Green Mustard
1 tbsp honey
Recipe Method
Pulling the ‘look’ together:
1. Wash potatoes to remove any dirt. Place potatoes in a large pot and cover with cold water. Bring to a rolling boil, add sea salt, reduce heat to medium low and simmer for 15 to 20 minutes until just tender. Drain and allow to air cool for five to 10 minutes.
3. Preheat grill to medium high approximately 450-550° F.
4. If you have a grill basket transfer seasoned potatoes and onions to the basket. This makes grilling easier since you will only have to turn the basket to grill all the pieces instead of turning them one by one. Grill potatoes and onions for 10-15 minutes, turning occasionally until they are lightly charred and tender.
5. Transfer pieces to a large mixing bowl. Add the Maille Mini and Crunchy Extra Fine Gherkins with Vinegar, black olives, sundried tomatoes, green onion and chopped parsley.
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