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Summer's bounty from the farm stand inspired this salad, made with baby Yukon potatoes, a colorful confetti of grilled peppers, eggplant, zucchini, sweet red, green & white onion, and fresh dill. Embellish this recipe by adding any grilled sliced meats or seafood.
Farmer's Grilled Potato Salad
Makes 8 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
For the Dressing:
3 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 Tablespoon country-style Dijon mustard
4 Tablespoons fresh dill, chopped
1/4 cup mayonnaise1/4 cup sour cream 1 teaspoon sea salt fresh ground pepper to tasteMix all ingredients in a small bowl.
For the Salad:
2 pounds Yukon, blue or red new potatoes - grill roast, or boil, cool—then chill in refridgerator overnight
1 each sweet white & red onions, sliced and grilled 6 green onions, trimmed and grilled
1 each: red, yellow & green bell peppers, split - grilled and sliced 1 each eggplant, slicedand grilled1 each green and yellow squash, slicedand grilled1/4 cup olive oil
4 Tablespoons fresh dill, chopped1 teaspoon sea salt fresh ground pepper to taste
Two days before serving: Cook potatoes. If grilling, slice or split potatoes in half; if boiling leave whole. Cool at room temperature then place in refrigerator. The day before serving: Cut potatoes into 1/2-inch pieces. Combine potatoes and dill in a large bowl. Add 3/4 of dressing, toss well. Refrigerate overnight. Grill vegetables 2-3 minutes on each side. Brush with olive oil and top with dill, sea salt, and pepper. Cool at room temperature then place in refrigerator.
Day of serving: Mix in remain 1/4 of dressing right in potatoes. Arrange grilled vegetables on platter with potato salad.just before serving. Top with a fresh sprig of dill.
Food Safety Tip: Never place hot or warm food in refrigerator. Chill to room temperature, and then place in refrigerator uncovered. After food has become fully chilled, then cover.