It seems like Spring just arrived, but it is April already and Summer is quickly approaching. From Memorial Day on it will officially be grilling season. One of the advantages of living in California is that we can grill nearly year round. So, I have a recipe that gives us a head start on grilling with the effervescence of Spring. This Grilled Potato and Cucumber Salad with Creamy Fresh Herb Dressing is robust enough to be a meal by itself during warm weather and all the fresh herbs used in preparing it allows me to go out and snip from my garden while I enjoy the freshness of Spring.
Grilled Potato and Cucumber Salad with Creamy Fresh Herb Dressing may involve grilling, but you can grill the potatoes on an indoor grill as well, and the freshness of this salad screams for it to be served in the Spring.
Grilled Potato & Cucumbers Salad with Creamy Fresh Herb Dressing
Ingredients
2 lbs. red potatoes
1/3 cup crème fraiche
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
1 teaspoon Dijon mustard
2 teaspoon celery seeds
1 garlic clove, minced
1/4 cup vegetable oil, plus more for brushing the potatoes
2 pinches of crushed red pepper
1 1/2 – 2 teaspoons fresh oregano, chopped
1/2 cup parsley, chopped, plus 1 teaspoon minced parsley
1/2 teaspoon fresh Basil, finely chopped
Fresh ground pepper and sea salt
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion
A few big handfuls of arugula
Method
In a large mixing bowl whisk together the crème fraiche, vinegar, sugar, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil until blended. Stir in one pinch of the red pepper, oregano, basil and 1 teaspoon minced parsley. Season dressing with salt and pepper. Set aside while grilling.
Thinly slice the potatoes so that they will cook through easily.
Preheat a grill or grill pan.
Generously brush the potato slices with oil and season with salt, pepper, and a pinch of crushed red pepper.
Marinate the onions in oil, salt, pepper, and crushed red peppers.
Grill the potatoes over medium high heat turning once after they are lightly charred and hot. Add the onions to the grill if there is room or grill separately. Remove from the heat and allow the grilled potatoes and onions to cool slightly.
Toss the cucumbers in half the dressing and season with salt and pepper. Layer the potatoes, cucumber slices, red onion, arugula, and the 1/2 cup parsley on a serving platter. Drizzle the remaining dressing over the potatoes or serve on the side.
