Getting Away From Mayo Potato Salad And Switching To A Vinaigrette One Instead

As promised below is the full recipe for the grilled potato salad with lemon parsley vinaigrette.

Ingredients

• 1 bag BC Fresh Warba New Nugget Potatoes (roughly 1 kg/2.5 lbs or substitue for small red or fingerling potatoes)
• 2 tablespoons olive oil
• 1 tablespoon coarse sea salt
• 2 cloves garlic, minced
• freshly ground black pepper
• 1 red onion, sliced into ¼ inch rings
• 2 bell peppers, sliced into ¼ inch rings
• ½ cup feta cheese
• 4 cups arugula
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons chives, chopped

Lemon Parsley Vinaigrette:

• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice (1/2 a small lemon)
• ¼ teaspoon dijon
• 2 tablespoons water
• ¼ teaspoon salt
• ¾ cup loosely packed parsley

 Instructions

1. Add potatoes to a large pot, cover with water and bring to a boil.

2. Cook for 12-15 minutes, or until a fork can easily go into the potatoes (but not overly soft).

3. Drain potatoes and set aside.

4. Heat grill to medium high heat. While grill is heating, cut the potatoes in half (for smaller 1 inch potatoes) or quarters (for larger 2 inch potatoes). Toss in a large bowl with 2 tablespoons of olive oil, 1 tablespoon of sea salt, garlic and black pepper.

5. In a separate large bowl, combine the onion slices and bell peppers with 1 tablespoon of olive oil, and salt and pepper to taste.

6. Place the potatoes (cut side down) over direct heat on the barbecue, and arrange the onion slices and bell peppers over indirect heat.

7. Cover and cook for 5 minutes. Check the potatoes and turn if necessary. Check the bell peppers and onions frequently after this. Peppers and onions will need only 3 or so more minutes on the grill (8 min total).

8. Continue checking the potatoes every 2 or so minutes, turning frequently until golden and slightly charred. Mine took a total of 8-15 minutes.

9. Blend together all vinaigrette ingredients using an immersion blender, and toss with remaining salad ingredients.

10. Serve immediately.

Recipe source: Sweet Peas and Saffron

Photo source: @chefkarakgourmet