Grilled Potato Salad with Cornichons and Dill

Ingredients for Grilled Potato Salad with Cornichons and Dill

• 900g medium to large Yukon Gold potatoes (4 to 6 potatoes)

• 60ml extra-virgin olive oil plus 1 tablespoon

• Sale

• Pepe nero macinato fresco

• 8 cornichons, finely chopped, plus 2 pickled onions from the jar, minced

• 2 cucchiai di aceto di sidro

• 3 tablespoons finely chopped dill

In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.

Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.

In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 60ml oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.

Avvertenza

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