Creamy Herb Grilled Potato Salad The Best Recipes

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Creamy Herb Grilled Potato Salad

"This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads."

Ingredients :

• 1/2 cup Gay Lea Gold 18% Sour Cream
• 1/4 cup mixed chopped fresh herbs such as parsley, chives, tarragon and/or dill
• 3 tablespoons white wine vinegar
• 1 tablespoon honey or maple syrup
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons Gay Lea Spreadables Butter, Original, melted
• 1/2 cup chopped celery
• 1/2 cup fresh (or frozen thawed) baby peas
• 4 large radishes, halved and sliced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

• Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
• Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
• Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
• Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.

Notes :

• Add quartered hard boiled eggs for extra protein and flavour.
• This salad can be made any time of year, using roasted or even boiled potatoes instead of grilled.

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