Roasted Potato Salad Recipe
While shopping for ingredients, I found a package of black garlic. “What is that?” you may ask. Well, black garlic is whole heads of garlic that have been fermented in a process that is a lot like dry aging meat. Black garlic generally has a sweeter taste than fresh garlic, which makes it perfect for this tasty treat. I made Roasted Potato Salad With Black Garlic Vinaigrette when I decided that I wanted something a little different than a creamy potato salad. Looking through my pantry of spices, I spied the black garlic I had just purchased and things just happened from there.
Roasted Potato Salad Recipe
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¾ of a pound (½ a bag)
red baby potatoes
¾ of a pound (½ a bag)
yellow baby potatoes
4 cloves
black garlic
¼ cup
olive oil
1 tbsp.
rice wine vinegar
1 tbsp.
fresh dill
salt and pepper to taste
fresh snipped chives
fresh parsley
- Wash the potatoes and boil for 5 to 7 minutes or until mostly tender but not completely cooked. Preheat the grill to between 350°F and 400°F.
- While the potatoes are cooking, combine the black garlic, 1 tbsp. oil, vinegar, and dill in a mini food processor. Give them a wazz to break everything up. Then drizzle the remaining oil in while the processor is on to emulsify the mixture into a dressing.
- Drain the potatoes. Toss them into the Napoleon 11-inch Grill Wok. Add 1 tbsp. of the garlic dressing, tossing to coat. Grill over direct heat until the potatoes are completely cooked and starting to char.
- Toss the potatoes with the remaining dressing and the fresh herbs. Season with salt and pepper to taste before serving. Can be served hot or cold.
Roasted Potato Salad With Black Garlic Vinaigrette is simple, relying on very little to create an intense flavor. This salad is delicious, even if the color of the garlic dressing throws you off. The fresh herbs remind you of spring and the summer months to come. This pairs perfectly with Ribs and Burgers, fancying them up for a more gourmet feast. What side dish do you serve to fancy up your barbecues?
Grill over direct heat until charred
Toss with the rest of the dressing
And loads of fresh herbs
Don't let the color throw you off
Serve as the perfect gourmet side
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Grilled Ribeye Steaks with Soy Butter Glaze and Roasted Garlic is an easy way to create a most succulent meal without worry of overcooking such a great cut of meat. Adding roasted garlic to the mix brings a slightly sweet flavor, while the soy-butter adds all of the salt flavor you could want.
Grill over direct heat until charred
Toss with the rest of the dressing
And loads of fresh herbs
Don't let the color throw you off
Serve as the perfect gourmet side