Tuesday, July 29, 2014

Grilled Lemon Dill Potato Salad

Happy two months to this little lady!


It's really hard to believe Carson is two months old already, and in one short month I'll be going back to work. It's been such a joy to be home with my family this summer, watching Carson grow and packing Riker's days full of fun. And packed, they sure have been!




Even though I'm often tired, I get stir crazy staying inside all day, so it seems like almost every day/night we're out doing something, newborn and energetic toddler in tow. We've had the county fair, rides and fireworks at the boardwalk, beach days and pool days, countless walks in the park, a day trip to Philly, a birthday party at a bouncy house, a family day at a local winery, and even a float down the creek.


In between all the fun, we've also done a ton of work on the house, which we're trying to finish up quickly since we're having my sister's engagement party here next weekend. I've also been able to do a lot more cooking now that Carson is sleeping more. I am really loving this summer!

One thing I've loved the most is the number of friend's BBQ's, family parties and impromptu dinners we've gone to. Speaking of BBQs, if you're getting a little sick of the same old side dishes every weekend now that we're at the end of July, I present to you the grilled potato salad.




I've made this twice for family parties this summer and it was a hit each time. It's a refreshing twist on a classic potato salad, which I love because I'm not a big fan of the traditional mayo-laden kind. It has great char flavor from the grill, a little crunch from the onion, a nice zing from lemon, vinegar and capers, and a fresh flavor from the garden herbs.

Love those grill marks!


I'm also a sucker for warm salads. This can be served right off the grill or at room temperature, which makes for an easy dish to make and then take with you to a party.


Off to the beach!

Grilled Lemon Dill Potato Salad

Serves 8

Ingredients
5 pounds Yukon Gold potatoes, peeled and sliced thick
1/2 red onion, minced
2 Tbsp. fresh dill, minced
2 Tbsp. parsley, minced
4 Tbsp. capers
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsp. dijon mustard
Zest and juice of one lemon
1/4 tsp. garlic powder
Salt & pepper

Bring a large pot of salted water to boil; parboil the potatoes for about 5 minutes, until they are just fork tender but not quite cooked through. Drain and set on a baking sheet. Drizzle potatoes with olive oil and then grill for about 2-3 minutes on each side, until they are completely cooked through and slightly charred.

To make the vinaigrette, add olive oil, vinegar, mustard, lemon zest and juice, garlic powder, salt and pepper to a jar; shake or whisk until combined.

In a large bowl, combine the cooked potatoes, onion, dill, parsley and capers. Pour half of the vinaigrette over the salad while the potatoes are still warm so they absorb some of the dressing. Reserve the other half of the vinaigrette to pour over the salad just before serving. Serve warm or at room temperature.

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