Grilled Potato Salad
Source of Recipe
Kinkead's, Washington D.C
Recipe Introduction
Grilled Potato Salad with Warm Goat Cheese And Yellow Tomato Vinaigrette. Yeild: 4 servings
List of Ingredients
Grilled Potatos:
2 Russet potatos, peeled and sliced into 12 inch-thick slices, then punched out with a round cookie cutter
3 Small purple potatos, peeled and sliced into 12 pieces, about 1/2 inch thick and cut with a oval cookie cutter
8 Tiny red potatos, left whole
Dressing for Potatos:
1/4 C. extra virgin olive oil
1/8 C. red wine vinagar
2 Tbsp. capers
1 Tbsp. fresh tyme (picked)
4 cloves garlic, crushed
Salt & pepper to taste
Garnish:
8 oz. demi-sec goat cheese
Basil oil
Basil sprigs
Yellow Tomato Vinaigrette
2 vine ripe yellow tomatos
4 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 clove fresh garlic
Salt to taste
8 minature red pear tomatoes, cut in half
8 minuture yellow grape tomatoes, cut in half
1/2 pint mixed red and yellow current tomatoes
4 Tbsp. basil, chiffonadeRecipe
Potatos:
Cook each kind of potato separately in salted water until tender, yet not falling apart. Drain and cool on parchment paper. Toss in olive oil and grill until warmed throughout. Dress
Dressing:
Mix all ingredients together and allow to steep for about 1/2 an hour before adding to potatos. Arrange grilled, dressed potatos in center of plate and surrond with yellow tomato vinaigrette. Top each salad with 2 oz. warmed demi-sec goat cheese. Drizzle with basil oil and top with a basil sprig.
Yellow Tomato Vinaigrette:
Blend the yellow vine ripe tomatos in a blender with extra virgin olive oil, vinegar, garlic and salt. Blend until smooth and strain through a fine sieve. Place all miniature tomatos in a bowl. Sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust mixture with more vinegar, salt and oil if needed. Spoon mixture around the warm brilled potatos.
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