Recipe for Grilled Potato Salad with Tomato Vinaigrette - Low Carb Recipes .ws

Recipe for Grilled Potato Salad with Tomato Vinaigrette

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Yield:

4

Ingredients:

Amount	Ingredient
	GRILLED POTATOES ----------------
2 x	Idaho baking potatoes, like russets peeled, sliced
	into 12 pieces about 1/2"-thk, and
	punched out with round cookie cutter
3 sm	purple baking potatoes from Idaho peeled, sliced
	into 12 pieces abt 1/2"-thk, and
	punched out with oval cookie cutter
8 x	tiny red new potatoes from Idaho left whole
	Olive oil for light coating
	----------------- POTATO DRESSING ----------------
1/4 cup	extra-virgin olive oil
1/8 cup	red wine vinegar
2 tbl	capers
1 tbl	picked thyme leaves
4 x	garlic cloves crushed
	Salt to taste
	Freshly-cracked black pepper to taste
	----------------- TOMATO VINAIGRETTE ----------------
2 x	vine-ripened yellow tomatoes
4 tbl	extra-virgin olive oil
3 tbl	red wine vinegar
1 x	fresh garlic clove
	Salt to taste
8 x	miniature red pear tomatoes halved
8 x	miniature yellow grape tomatoes halved
1/2 pt	mixed red and yellow currant tomatoes
	(or small cherry tomatoes)
4 tbl	basil chiffonade
	----------------- ASSEMBLY ----------------
8 oz	soft fresh goat cheese
	Basil oil for garnish
	(found in specialty markets)

Instructions:

Instructions: Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper.

Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout.

Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside.

Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed.

Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.

This recipe yields 4 servings.

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