Grilled Potato Salad With Tomato Vinaigrette Recipe
Servings: 4
Ingredients
- 2 x Idaho baking potatoes, like russets peeled, sliced into 12 pcs about 1/2"-thk, and punched out with round cookie cutter
- 3 sm purple baking potatoes from Idaho peeled, sliced into 12 pcs abt 1/2"-thk, and punched out with oval cookie cutter
- 8 x tiny red new potatoes from Idaho left whole Extra virgin olive oil for light coating
- 1/4 c. extra-virgin extra virgin olive oil
- 1/8 c. red wine vinegar
- 2 Tbsp. capers
- 1 Tbsp. picked thyme leaves
- 4 x garlic cloves crushed Salt to taste Freshly-cracked black pepper to taste
- 2 x vine-ripened yellow tomatoes
- 4 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. red wine vinegar
- 1 x fresh garlic clove Salt to taste
- 8 x miniature red pear tomatoes halved
- 8 x miniature yellow grape tomatoes halved
- 1/2 pt mixed red and yellow currant tomatoes (or possibly small cherry tomatoes)
- 4 Tbsp. basil chiffonade
- 8 ounce soft fresh goat cheese Basil oil for garnish (found in specialty markets) Basil sprigs for garnish
Directions
- Cook each kind of potato separately. Start potatoes in cool, salted water, bring to a boil, and cook till tender, yet not falling apart. Drain and cold on parchment paper.
- Cut the tiny red potatoes into wedges. Toss in extra virgin olive oil. Place on warm grill and grill on both sides till grill marks show and they are hot throughout.
- Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside.
- Blend the yellow vine ripe tomatoes in a blender with extra virgin extra virgin olive oil, vinegar, garlic, and salt till smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed.
- Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 654g | |
| Recipe makes 4 servings | |
| Calories 682 | |
| Calories from Fat 246 | 36% |
| Total Fat 27.85g | 35% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 166mg | 7% |
| Potassium 2702mg | 77% |
| Total Carbs 99.95g | 27% |
| Dietary Fiber 11.5g | 38% |
| Sugars 5.68g | 4% |
| Protein 11.93g | 19% |
