Faith Middleton's Food Schmooze

Grilled New Potato Salad

Servings

4-6people

Servings

4-6people

Ingredients

2pounds potatoeswashed, kept whole, drizzled with oilve oil, tossed, and sprinkled with fine sea salt
1tablespoon sherry vinegar
1tablespoon maple syrup
fine sea salt
1/4teaspoon pimet d’Espelette or a mix of hot and sweet paprika,or to taste
1/4cup (60 ml) olive oil
1/3cup (3 g) fresh tarragon leaves
1/4cup (2.5 g) fresh flat-leaf parsley leaves
Zest from 1 lemon,preferably organic
6ounces (180 g) spring onions (not scallions),sliced paper-thin
1head deep green or reddish lettuce, such as oak leaf,leaves rinsed, dried, left whole
Herb springs,for garnish

Instructions

Build a good-size fire in the barbecue, or light up the gas grill using all three burners. When the coals are red and dusted with ash, spread them in a tight, single layer, leaving a space around the edge of the coals; they need to emit concentrated heat. Set the grill over the coals.
When the grill is hot, place the skewers on it, cover, and cook until they are browned on one side, which should take 4 to 5 minutes. Turn the skewers, brush the potatoes with any oil in the bottom of the bowl used for the potato recipe, and grill until they are tender through and golden, turning them again at least once, for a total of about 9 minutes cooking time. If using a gas grill, turn off the central burner after about 6 minutes and grill until the potatoes are tender.
While the potatoes are grilling, make the vinaigrette. Place the vinegar and maple syrup in a large bowl and whisk together. Whisk in the salt and the piment d’Espelette, then whisk in the olive oil.
When the potatoes are cooked through, remove them from the grill and slip them off the skewers and into the vinaigrette. Toss and let them cool.
When the potatoes are cool, mince together the tarragon, parsley, and lemon zest and add to the potatoes along with the onions. Toss thoroughly. Taste for seasoning. Let the salad sit for at least 1 hour.
To serve the salad, first adjust the seasoning. Then, transfer it to a serving platter that is lined with deep green lettuce leaves. Garnish with the herbs and serve.