French Style Grilled Potato Salad Ala Bobby Flay |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I was skeptical but after one bite I was in awe. The flavors, the textures, the entire recipe is like a symphony in your mouth. (I appologize if that sounds silly but it's the truth). The flavors are strong enough that combining it with steak would be perfect. YUMMY! Ingredients:
2 1/2 lbs new potatoes, small, red and yellow, scrubbed |
1/2 cup olive oil |
salt and pepper |
3 tablespoons white wine vinegar |
1 tablespoon dijon mustard |
1 small red onion, halved and thinly sliced |
8 cornichons, finely diced |
2 tablespoons capers, drained |
1/4 cup chervil, fresh, coarsely chopped, for garnish |
Directions:
1. Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 8 minutes.
2. Drain potatoes, let cool then slice each in half.
3. Heat the grill to medium.
4. Brush the potatoes with 1/4 cup of the oil and season with salt and pepper.
5. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn potatoes over and continue grilling until just cooked through, about 4 minutes.
6. While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon, and capers and stir to combine. (I did this step before I began grilling the potatoes).
7. Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine.
8. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil (we couldn't find fresh so we used dried chervil).
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