Ingredients
2lbs. Baby Yukon potatoes (I've used baby red potatoes too)
3 TB olive oil
1 TB kosher salt
Cracked black pepper to taste
1 small shallot, minced
1 garlic clove, minced
1/3 cup sherry vinegar
1 TB Dijon mustard (I used the whole grain version)
1/4 cup canola oil
1 tbs. kosher salt
3/4 cup walnuts, coarsely chopped
3 oz. goat cheese
Instructions
- Preheat your grill to medium high
- Cut potatoes in half lengthwise and toss with the olive oil, salt and pepper. Place cut side down onto grill and close. Allow to cook for approximately 5 minutes. You are looking for a nice golden brown color to appear or golden brown sear marks. Once accomplished on the cut side, turn and allow the potatoes to cook for another 6-8 minutes. You may need to adjust the temperature of the grill in order to avoid burning.
- Once they are done remove and place into a clean serving dish (hint, you can use a toothpick to see if they are done - if it goes in easily, the potato is done)
- In a food processor, combine the shallot, garlic, vinegar, Dijon mustard. With the machine running add the oil and salt. Allow to combine another 30 seconds. Remove and place in a small bowl. Combine with chopped walnuts. Pour the majority of the dressing over the potatoes. Stir to combing and adjust for seasoning. The dressing usually makes more than needed. (It's good on a green salad)
- Crumble the goat cheese over the top of the potato salad. Stir to combine gently and serve.