french style grilled potato salad.

July 9, 2010

We’ve been seeing a lot of our editor lately on account of cranking out the last touches on the cookbook. She generally travels with lunch in hand, and it’s hard not to be jealous of her mini gourmet meal. Last week it was french-style grilled potato salad, which was riddled with with cornichon, capers and drizzled with a simple Dijon vinaigrette. This is a recipe so simple that it’s worth throwing together just before company arrives. Or to keep in the fridge as a side to your lunchtime turkey sandwich on Udi’s bread.

French style grilled potato salad
2 1/2 pounds small new potatoes (red and yellow), scrubbed
1/2 cup olive oil, divided
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.

Heat the grill to medium.

In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.

While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.

Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

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