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Grilled Potato and Pickled Green Garlic Salad

This recipe from chef Bill Taibe combines tangy pickled green garlic with charred potatoes for a satisfying summer side.Also try: Grilled Beets with Fresh Goat Cheese Dressing, Grilled Radicchio with Lemon and Pine Nuts

  • yield: Serves 8 to 10

Ingredients

  • 3 pounds medium new potatoes
  • Coarse salt
  • 1 fresh bay leaf
  • 2 tablespoons Dijon mustard
  • 2 tablespoons grainy mustard
  • 1/4 cup Pickled Green Garlic
  • 6 tablespoons pickling liquid (from Pickled Green Garlic)
  • 3/4 cup extra-virgin olive oil
  • 2 tablespoons fresh tarragon leaves
  • 2 tablespoons fresh flat-leaf parsley leaves

Directions

  1. Step 1

    Place potatoes in a large pot and add enough water to cover; generously salt water and add bay leaf. Bring to a boil over high heat and cook until potatoes are easily pierced with the tines of a fork, 15 to 20 minutes. Slice crosswise into 1-inch-thick rounds.

  2. Step 2

    Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.

  3. Step 3

    Place potatoes on grill and cook, turning, until grill marks appear.

  4. Step 4

    Meanwhile, in a large bowl, whisk together mustards, pickled green garlic, pickling liquid, and olive oil.

  5. Step 5

    Transfer grilled potatoes to large bowl and gently toss to combine. Garnish with herbs and serve.