Grilled Potato Salad with Black Garlic Vinaigrette
35 minutes


1 1/2 lbs Baby potatos
4 cloves Black garlic
4 T Extra virgin olive oil
1/4 tsp Salt
1/4 tsp Black pepper
1 T Rice wine vinegar
1 T Chives
2-3 T Fresh dill

For the dipping sauce

1 cup Sour cream
1/2 Lemon, squeezed
2-3 T Fresh dill
1 T Shallot
1/4 tsp Sugar
If you are looking for a different way to treat potatoes this summer, try grilling them. This recipe for grilled potato salad, is a fun twist on the classic, with a vinaigrette made from fermented black garlic.

The black garlic gives the lightly charred potatoes a unique flavor - earthy and subtly sweet. Pair this with crispy skinned grilled salmon, and a dollop of dill sour cream, and it's a match made in heaven.


  1. Preheat grill to med high heat.
  2. Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
  3. 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.
  4. Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat.
  5. Grill the potatoes until nicely charred.
  6. Toss with the rest of the vinaigrette, and fresh herbs.
  7. To make dill sour cream, whisk the sour cream with a little lemon zest, lemon juice, fresh dill, chopped shallot, salt and pepper to taste, and a pinch of sugar. Serve on the side.