CREAMY CUCUMBER AND GRILLED POTATO SALAD

CREAMY CUCUMBER AND GRILLED POTATO SALAD image

Yield 8

Number Of Ingredients 13

2 lbs Red Bliss potatoes (12-15).
1/3 cup sour cream or crème fraiche,
2 TBS white balsamic vinegar or red wine vinegar,
2 TBS sugar,
1 tsp Dijon mustard,
1 tsp celery seeds,
1 garlic clove or chopped jarred garlic,
1/4 cup olive oil, pinch of crushed red pepper,
1 tsp fresh, chopped oregano,
1 tsp parley,
1 English cucumber thinly sliced,
1/3 cup thinly sliced red onion,
4-5 yellow cherry heirloom tomatoes, cut in quarters

Steps:

1) in large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Let cool completely and then cut in half lengthwise and then into bite-sized chunks. 2) Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, sugar, mustard, celery sees and garlic. Gradually whist in the 1/3 cup oil, crushed red pepper, oregano and 1 tsp of parsley and season with salt and pepper. 3) Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred. 4) Mix potatoes with dressing and add cucumber and onion and more parsley for garnish. Can be eaten cold or at room temperature.