Herb and citrus grilled potato salad

By Jason Skrobar
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Ingredients

Potatoes:

  • 2 lbs baby new potatoes, halved
  • 2 tablespoons kosher salt
  • 2 tablespoons extra virgin olive oil

Dressing:

  • 1/4 cup mixed soft herbs, roughly chopped - parsley cilantro, mint or basil
  • 3 cloves of garlic, finely minced
  • 1” piece of ginger, peeled grated
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/3 cup plain thick yogurt
  • 1 tablespoon honey
  • 1 tablespoon grainy dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • Fresh herbs for garnish

Directions

  1. Add potatoes to a large pot and cover with water. Add salt and bring to a boil over medium high heat. Reduce the heat to medium and simmer for eight to ten minutes.
  2. While the potatoes are cooking, make the dressing. In a large mixing bowl add herbs, garlic, ginger, lemon and lime juice, yogurt, honey, dijon, olive oil, paprika, salt and pepper. Whisk until everything is combined. Set aside.
  3. Drain the potatoes, pre-heat your bbq to medium heat and oil the grills. Grill potatoes, turning every few minutes until nicely charred, about five to six minutes.
  4. Add grilled potatoes to dressing bowl and toss. Serve with a scattering of fresh herbs and enjoy!

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