Best Creamy Herb Grilled Potato Salad Recipes

CREAMY HERB GRILLED POTATO SALAD

Creamy Herb Grilled Potato Salad image

This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup Gay Lea Gold 18% Sour Cream
¼ cup mixed chopped fresh herbs such as parsley, chives, tarragon and/or dill
3 tablespoons white wine vinegar
1 tablespoon honey or maple syrup
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
1 ½ pounds baby potatoes, halved
2 tablespoons Gay Lea Spreadables Butter, Original, melted
½ cup chopped celery
½ cup fresh (or frozen thawed) baby peas
4 large radishes, halved and sliced

Steps:

Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 28.5 g, Cholesterol 20.8 mg, Fat 7.6 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 309.7 mg, Sugar 5.4 g

GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING

GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING image

Categories Salad Potato

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 oz. cream cheese, softened
1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
1/4 cup whole milk
2 Tbs. mayonnaise
4 tsp. white wine vinegar
1 Tbs. grainy Dijon mustard
1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3 lb. fingerling potatoes, halved lengthwise
8 large shallots, peeled and halved
3 Tbs. olive oil

Steps:

In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm