Grilled tri-colour potato salad with goat cheese & lemon-dill vinaigrette
A bbq isn't complete until someone brings the potato salad! Chef Devan Rajkumar grills up a delicious tricolor variety with goat cheese, crispy shallots and a lemon dill vinaigrette.
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Ingredients
1lb
cleaned and cooked baby purple potatoes
1lb
cleaned and cooked baby yellow potatoes
1lb
cleaned and cooked baby potatoes
250g
goat cheese
1 cup
crushed croutons
1 tbsp
vegetable oil
2 tsp
kosher salt
¾ tsp
fresh cracked black pepper
dill for garnish
Vinagrette
¼ cup
olive oil
¼ cup
vegetable oil
¼ cup
fresh lemon juice
1
lemon zest
1 tbsp
chopped dill
½ tsp
dried dill
1 tsp
Dijon mustard
1 tsp
honey
½ tsp
kosher salt
1/3 tsp
fresh cracked black pepper
Instructions
- Combine all of the ingredients for the vinaigrette (except the oil) in a blender.
- Slowly drizzle in the oil to emulsify. Store in your fridge for up to one week!
- Pre-heat BBQ to high and brush BBQ grates with canola oil. Toss on potatoes with oil, salt and pepper and grill for a 1-2 minutes, moving every 30 seconds to obtain char marks.
- Remove from the BBQ and toss in vinaigrette while potatoes are warm. Top with lemon zest, goat cheese, crushed croutons and fresh dill.