Meatless Monday: Grilled Potato Salad With Herb Dressing
By: Leah Rodrigues
Published: June 4, 2012

Grilled potato salad with creamy herb dressing has all your favorite elements of summer wrapped into one dish.  Golden potatoes are grilled until tender before being mixed with the grilled onions and a homemade dressing.  Fresh herbs and ground almonds are combined with mayo to make a dynamite dressing bursting with flavor that you just can't get in the bottled stuff.  This grilled potato salad is delicious served over greens and makes for great picnic food.
Grilled Potato Salad With Creamy Herbal Dressing
Ingredients:
Grilled Potatoes:
	3 1/2 pounds golden potatoes, quartered
	Water
	1 tablespoon 1 salt, plus teaspoon, plus more for potato water
	4 tablespoons vegetable oil
	Salt/Pepper to taste
Grilled Onions:
1 tablespoon vegetable oil
2 Onions, sliced
 
Creamy Herbal Dressing:
1/4 cup slivered almonds
1 cup fresh parsley leaves
1/4 cup purple basil
1/4 cup sweet basil
1 tablespoon fresh oregano leaves
1/2 lemon juice
1/2 head of garlic
1/4 cup olive oil
1/4 cup mayo
1/4 cup sour cream
salt/pepper to taste
1/4 cup pine nuts
 
Directions:
 





Grilled Potatoes:


In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 10 minutes. Remove the potatoes from the water to a bowl and let cool.



						Add 4 tablespoon oil on a stove-top griddle pan and place half of the potatoes to grill for 5 minutes on each side. Remove to a serving bowl and reserve and repeat the same cycle for the 2nd half of the potatoes.


   
Grilled Onions:


   
In the same griddle pan, add a tablespoon of vegetable oil and grill the sliced onions for about 4 minutes, or until the grill marks are visible.


   
Toasting Nuts:


   
In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Repeat the same for the slivered almonds.


   
Creamy Herbal Dressing:


Combine the first 7 ingredients to a food processor and pulse the ingredients. While the food processor is running, slowly add the olive oil until the mixture forms into smooth paste. Combine the herbal paste with the mayo and sour cream and add salt and pepper to your liking.


   
Add the dressing and toasted pine nuts to the potatoes and toss to coat well. Adjust seasoning with salt and pepper.


   
Serve at room temperature or cold.

Grilled Potatoes:


In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 10 minutes. Remove the potatoes from the water to a bowl and let cool.



						Add 4 tablespoon oil on a stove-top griddle pan and place half of the potatoes to grill for 5 minutes on each side. Remove to a serving bowl and reserve and repeat the same cycle for the 2nd half of the potatoes.


     
Grilled Onions:


     
In the same griddle pan, add a tablespoon of vegetable oil and grill the sliced onions for about 4 minutes, or until the grill marks are visible.


     
Toasting Nuts:


     
In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Repeat the same for the slivered almonds.


     
Creamy Herbal Dressing:


Combine the first 7 ingredients to a food processor and pulse the ingredients. While the food processor is running, slowly add the olive oil until the mixture forms into smooth paste. Combine the herbal paste with the mayo and sour cream and add salt and pepper to your liking.


     
Add the dressing and toasted pine nuts to the potatoes and toss to coat well. Adjust seasoning with salt and pepper.


     
Serve at room temperature or cold.