Grilled Moldavian Potato Salad
Author: Nicole
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. Drain the potatoes and place in a metal or glass bowl. Coat with olive oil, coarse sea salt and freshly ground black pepper.
  4. Preheat the grill. Once the grill is heated adjust to medium direct heat (about 350°F).
  5. Place the potatoes on the grill and close the grill top. Grill for 4-5 minutes on each side, turning once.
  6. Once cooked put them back into the bowl. Add garlic and let cool to room temperature.
  7. Add scallions, feta, dill and vinegar. Toss gently to combine. Add more olive oil if potatoes appear a bit dry.
  8. Season with coarse sea salt and freshly ground black pepper. Cover with plastic wrap.
  9. Make salad an hour ahead of time for the flavors to develop or refrigerate overnight.
  10. Let the salad sit out for about 20 minutes before serving.
Notes
* 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/