Grilled Fingerling Potato Salad With Creamy Herb Dressing Recipes

GRILLED FINGERLING POTATOES WITH CREAMY TARRAGON VINAIGRETTE

Steps:

• Preheat a grill to medium heat.
• Combine the vinegar, a splash of water, the shallots, mustard, mayonnaise and tarragon in a blender and puree until smooth. With the motor still running, slowly pour in the oil and blend until the vinaigrette has emulsified. Adjust the seasoning with salt and black pepper, to taste.
• Brush the potatoes with some canola oil and season them with salt and black pepper, to taste. Grill them, cut side down, until they are lightly golden, then turn them over and continue grilling until they are just cooked through. Transfer them to a platter and immediately drizzle with the vinaigrette. Garnish with a few tarragon leaves and serve.

POTATO-BEAN SALAD WITH HERB DRESSING

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding green beans during the last 4 minutes of cooking. Drain; cool completely., In a small bowl, mix dressing ingredients. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold.

GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING

Steps:

• In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm