A smoky, herb-infused grilled potato salad paired with a tangy dill cream for a flavorful and refreshing twist.
The Pineapple Mint Green Monster is a refreshing smoothie made with ripe pineapple, avocado, fresh pineapple mint leaves, spinach, orange juice, and ice. All ingredients are blended until smooth, creating a creamy and nutritious drink that’s perfect for a healthy snack or breakfast.
ingredients
You Will Need:
- 24 oz = 1 ½ lbs baby potatoes
- 4 cloves black garlic
- 4 T oil
- ¼ tsp salt
- pepper
- 1 T rice wine vinegar
- 1 T chives with chive blossoms
- 2-3 T fresh dill, cilantro, Italian parsley or tarragon.
Dill Cream:
- 1 Cup sour cream
- 2 T fresh dill
- 2 T lemon juice
- 1 T finely chopped onion or shallot
- salt, pepper, sugar
The smoky, charred baby potatoes are enhanced by the rich, umami flavor of black garlic vinaigrette and served with a tangy dill cream for a vibrant and herbaceous side dish.
instructions
Instructions:
Preheat grill to med high heat.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, and fresh herbs.
Serve with dilled sour cream-
To make dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.
Author: Sylvia Fountaine
See recipe in feastingathome.com
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