Warm Potato Salad with Sheep Cheese and Herbed Vinaigrette

Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 4 to 6

You probably have a favourite potato salad recipe that’s your go-to for barbecues. But we encourage you to give this one a try. Fingerling potatoes are simmered on the stovetop, then cooked in a sauté pan on an outdoor grill until nicely browned and tender. We dress the potatoes while still warm so they’ll absorb the herb-flecked vinaigrette and become more flavourful. A sprinkling of sheep’s milk feta adds a rich, salty finish.

Ingredients:

For the potatoes:

  • 2 lb. (1 kg) small fingerling potatoes
  • Kosher salt and freshly ground pepper
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil


For the vinaigrette:

  • 1 1/2 Tbs. champagne vinegar
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh dill
  • Kosher salt and freshly ground pepper

  • 5 oz. (155 g) sheep’s milk cheese, such as feta, crumbled
  • Fresh mint leaves for garnish
  • Fresh dill sprigs for garnish
  • Flaky sea salt and freshly ground pepper

Directions:

Preheat a grill to 400°F (200°C).

Meanwhile, place the potatoes in a large pot, cover with water and stir in 2 Tbs. kosher salt. Bring to a boil over high heat on the stovetop and cook until the potatoes are just fork-tender, about 13 minutes. Drain well.

Place a 4 1/2-quart (4.5-l) stainless-steel sauté pan on the grill, close the lid and preheat for about 2 minutes.

Pour the olive oil into the sauté pan and heat until shimmering, about 1 minute. Add the potatoes and season with a generous pinch of kosher salt and a few grindings of pepper, then shake the pan to coat the potatoes with the oil. Close the lid and cook, shaking the pan occasionally, until the potatoes are browned and tender, 6 to 8 minutes.

Meanwhile, make the vinaigrette: In a large bowl, combine the vinegar, shallot and garlic and let stand for 5 minutes. Whisk in the olive oil, mint and dill, and season to taste with kosher salt and pepper.

Remove the potatoes from the grill and let cool for 10 minutes. Add the potatoes and the residual oil from the pan to the bowl with the vinaigrette and toss to coat.

Transfer the potato salad to a serving platter and top with the cheese, mint leaves and dill sprigs. Sprinkle with flaky sea salt and pepper and serve warm. Serves 4 to 6.

Williams Sonoma Test Kitchen