Grilled New Potato Salad · Faith Middleton's Food Schmooze

Name: Grilled New Potato Salad · Faith Middleton's Food Schmooze
Ingredients: 2 pounds potatoes (washed, kept whole, drizzled with oilve oil, tossed, and sprinkled with fine sea salt); 1 tablespoon sherry vinegar; 1 tablespoon maple syrup; fine sea salt; 1/4 teaspoon pimet d'Espelette or a mix of hot and sweet paprika, (or to taste); 1/4 cup (60 ml) olive oil; 1/3 cup (3 g) fresh tarragon leaves; 1/4 cup (2.5 g) fresh flat-leaf parsley leaves; Zest from 1 lemon, (preferably organic); 6 ounces (180 g) spring onions (not scallions), (sliced paper-thin); 1 head deep green or reddish lettuce, such as oak leaf, (leaves rinsed, dried, left whole); Herb springs, (for garnish)

foodschmooze.org

This salad is so potato- ey, onion- ey, and herb- ey that you’ll make it all the time during new potato season–and beyond.

View full recipe on foodschmooze.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodschmooze.org.

Share this recipe:

Cooking tools:

Grill
Skewer
Mixing bowl
Whisk
Pastry brush
Chef's knife
Cutting board
Microplane
Serving platter

Ingredients

2 pounds potatoes (washed, kept whole, drizzled with oilve oil, tossed, and sprinkled with fine sea salt)
1 tablespoon sherry vinegar
1 tablespoon maple syrup
fine sea salt
1/4 teaspoon pimet d'Espelette or a mix of hot and sweet paprika, (or to taste)
1/4 cup (60 ml) olive oil
1/3 cup (3 g) fresh tarragon leaves
1/4 cup (2.5 g) fresh flat-leaf parsley leaves
Zest from 1 lemon, (preferably organic)
6 ounces (180 g) spring onions (not scallions), (sliced paper-thin)
1 head deep green or reddish lettuce, such as oak leaf, (leaves rinsed, dried, left whole)
Herb springs, (for garnish)