Grilled Potato Salad

Grilled Potato Salad

With Radishes, Dill and Dijon Vinaigrette
What to know
Suggested Briq
Quick
Grill temperature
450°
Skill level
Easy
Prep time
15 mins
Total time
30 mins
Feeds
4-6
Ingredients
2 lbs
mixed small potatoes
Kosher salt
1/4 cups
extra-virgin olive oil, plus more for drizzling
2 tbsp
whole-grain Dijon mustard
1/4 cups
apple cider vinegar
1
Freshly ground black pepper
1
bunch fresh dill
6
radishes
Flaky sea salt for finishing
Step 1
Place the potatoes in a large pot covered with water. Season generously with salt and bring to a boil over high heat. Simmer for about 7 minutes or until the potatoes are tender but not falling apart. Drain the water and allow the potatoes to cool.
Step 2
When the potatoes are cool, split each in half and add to a large bowl. Drizzle with extra-virgin olive oil and a pinch of salt and toss to coat.
Step 3
In a large bowl, combine the remaining olive oil, mustard, vinegar, a pinch of salt and a few generous grinds of pepper. clean and chop the dill fronds and stems and set aside. Slice the radishes into coins.
Step 4
Preheat your Spark to 450°F and brush the grill grates with oil.
Step 5
Place the potatoes cut side down on the grill, turning to cook both sides evenly until crispy brown, 10-15 minutes.
Step 6
Remove the potatoes from the heat and add to the bowl with the dressing. Add the dill and radishes and gently stir with a large spoon to coat the potatoes evenly with the dressing. Finish with a pinch of sea salt and serve right away.