Grilled Moldavian Potato Salad |
Author: Nicole
- 3 pounds baby Dutch potatoes (or other small potatoes)
- ⅓ cup good quality extra virgin olive oil, plus more as needed
- 2 small clove garlic, minced
- 6 whole scallions, chopped
- ¾ cup French or Greek feta, crumbled
- ½ cup Kalamata olives, cut in half or coarsely chopped
- 3 tablespoons chopped fresh dill
- 1-1/2 tablespoons red wine vinegar
- Coarse sea salt and ground pepper
- Even though you’re using small potatoes you may need to cut some in half so that they are all relatively the same size. Do not peel them.
- Place potatoes in a saucepan, cover with cold water by at least 1 inch and bring to a boil. Reduce the heat to medium, cover part way, and cook until the potatoes are just tender (they will finish cooking on the grill).
- Drain the potatoes and place in a metal or glass bowl. Coat with olive oil, coarse sea salt and freshly ground black pepper.
- Preheat the grill. Once the grill is heated adjust to medium direct heat (about 350°F).
- Place the potatoes on the grill and close the grill top. Grill for 4-5 minutes on each side, turning once.
- Once cooked put them back into the bowl. Add garlic and let cool to room temperature.
- Add scallions, feta, dill and vinegar. Toss gently to combine. Add more olive oil if potatoes appear a bit dry.
- Season with coarse sea salt and freshly ground black pepper. Cover with plastic wrap.
- Make salad an hour ahead of time for the flavors to develop or refrigerate overnight.
- Let the salad sit out for about 20 minutes before serving.
* You can skip the grilling step. If you do cook the potatoes in boiling water until they split with a fork.
* Wegmans has French Feta (Valbreso) that it is already crumbled.
Recipe by Riegl Palate at https://www.rieglpalate.com/grilled-moldavian-potato-salad/
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