Creamy Cucumber and Grilled Potato Salad
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 teaspoon dijon mustard
- kosher salt
- 2 tablespoons red wine vinegar
- freshly ground pepper
- 1 small garlic clove minced
- 1 teaspoon celery seeds
- pinch of crushed red pepper
- 2 pounds small to medium red bliss potatoes (about 12)
- 1/3 cup crã¨me fraã®che or mayonnaise
- 1 tablespoon light corn syrup or 2 teaspoons sugar
- 1/4 cup canola oil plus more for brushing
- 1 teaspoon finely chopped fresh oregano
- 1/2 cup chopped parsley plus 1 teaspoon minced parsley
- 1 english cucumber thinly sliced
- 1/3 cup thinly sliced red onion
- Carbohydrate 1.86432435263754 g
- Cholesterol 0 mg
- Fat 14.1956977201682 g
- Fiber 0.360057297666868 g
- Protein 0.346527604166667 g
- Saturated Fat 1.05206062587164 g
- Serving Size 1 1 Serving (263g)
- Sodium 53.7626801441086 mg
- Sugar 1.50426705497067 g
- Trans Fat 0.194750208477363 g
- Calories 134 calories
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise. Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper. Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly. Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.
