Sides
Dec
24
2018

Grilled Potato Salad with Walnuts and goat cheese

Print Grilled Potato Salad with Walnuts and goat cheese

Ingredients

2 lbs baby Yukon potatoes (I’ve used mixed red and white fingerlings) 1 TB olive oil 1TB kosher salt Cracked black pepper to taste Dressing 1 small shallot, minced 1 garlic clove, minced 1/3 cup sherry vinegar 1 TB Dijon mustard
1/4 cup canola oil
1 tsp kosher salt
3/4 cup walnuts, coarsely chopped
3 oz goat cheese.

Instructions

COOKING THE POTATOES
Preheat your grill to medium high
Cut the potatoes in half lengthwise and toss with the olive oil, salt and pepper.
Place cut side down onto the 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. Use a toothpick to test them. YOU MAY NEED TO ADJUST THE TEMPERATURE OF YOUR GRILL IN ORDER TO AVOID BURNING.
Once they are done remove and place into a clean serving bowl.
MAKE THE DRESSING
In a food processor*, combine the shallot, garlic, vinegar, and Dijon mustard. With the machine running add the oil and salt. Allow to combine for another 30 seconds,
Remove and place in a small bowl.
Add in walnuts and stir.
Pour the majority of the dressing over the potatoes. Stir to combine and adjust for seasoning. The dressing usually makes more than needed (goes good with a green salad)
Crumble the goat cheese over the top of the potato salad. Gently stir to combine and serve.
NOTES
* A Ninja blender works great and you can probably use an immersion blender to make the dressing. 2.6wk_bootstrap();