Grilled Potato Salad with Tarragon Vinaigrette
Serves: 4-5
  • Tarragon Vinaigrette:
  • ¼ cup white wine vinegar
  • 2 tablespoons finely chopped shallots (green onions can be substituted)
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
  • 1 teaspoon Dijon mustard
  • ⅓ cup olive oil
  • Kosher salt
  • Fresh ground black pepper
  • 2 pounds red or white new potatoes
  • 2 tablespoons olive oil
  1. For the vinaigrette, whisk together vinegar, shallots, tarragon and mustard; whisk in the ⅓ cup of olive oil. Season with salt and pepper and set aside.
  2. Preheat grill to medium heat.
  3. Cut potatoes into ΒΌ inch slices (there should be about 6 cups total). Toss with the 2 tablespoons of olive oil and season with a generous sprinkling of salt and pepper.
  4. Lay potatoes flat on the grill and cook until lightly browned, about 4-5 minutes. Turn potatoes and cook until potatoes are just tender, about 4-5 minutes; remove from the grill and arrange slices slightly overlapping each other on a serving platter. Pour tarragon vinaigrette over the potato slices. Allow sitting 15 minutes before serving.
Recipe by A Year at the Table at