Grilled Potato Salad with Gherkins and Mustard

The golden hue of the mini potatoes is accented with the warmth of olive oil, honey and mustard and topped with the softness of crumbled goat's cheese.

By Chef Ted Reader

2 lbs. mini new potatoes (if using larger potatoes, cut them into 2" chunks)
2 tsp. sea salt
1 large sweet onion, cut into 12 wedges
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp. chopped fresh parsley
pinch of cayenne pepper
coarsely ground black pepper and sea salt to taste
1 cup mini gherkins (such as 1/2 jar Maille Mini and Crunchy Extra Fine Gherkins with Vinegar)
1/4 cup each Nicoise small black olives (approx. 24) and chopped sundried tomatoes
1/2 cup crumbled goat's cheese

Green Mustard Dressing
1/4 cup olive oil
1/4 cup apple cider vinegar
1/3 cup mustard with herbs (such as Maille Green Mustard)
1 tbsp honey
coarsely ground black pepper and sea salt to taste

1. Wash potatoes to remove any dirt. Place potatoes in a large pot and cover with cold water. Bring to a rolling boil, add sea salt, reduce heat to medium low and simmer for 15 to 20 minutes until just tender. Drain and allow to cool for five to 10 minutes.
2. In a large bowl, combine boiled potatoes, onions, garlic, olive oil, vinegar and parsley and season with cayenne pepper, black pepper and sea salt. Mix well to evenly coat and season the potatoes and onions.
3. Preheat grill to medium high, approx. 450–550˚F.
4. If you have a grill basket, transfer seasoned potatoes and onions to the basket. This makes grilling easier since you will only have to turn the basket to grill all the pieces, instead of turning them one by one. Grill potatoes and onions for 10 to 15 minutes, turning occasionally until they are lightly charred and tender.
5. Transfer pieces to a large mixing bowl. Add the gherkins, black olives, sundried tomatoes, green onion and chopped parsley.
6. In a small bowl, whisk together the olive oil, vinegar, mustard and honey. Season to taste with coarsely ground black pepper and sea salt.
7. Pour dressing over the grilled potato mixture and gently toss to evenly coat. Add goat's cheese. Serve immediately.