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Photo for - Creamy Herb Grilled Potato Salad

Creamy Herb Grilled Potato Salad

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

  • Yields: 4 as an entree, 8 as a starter
  • Preparation: 60 minutes

Ingredients

  • 1/2 cup (125mL) GAY LEA - Gold Premium Sour Cream
  • 1/4 cup (50mL) parsley, chopped
  • 3 tbsp (45mL) white wine vinegar
  • 1 tbsp (15mL) honey
  • 2 tsp (10mL) Dijon mustard
  • 1/2 tsp (2mL) salt and freshly ground pepper, each
  • 1 1/2 lb (750g) potatoes, mini and halved
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1/2 cup (125mL) celery, chopped

Instructions

  1. Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
  2. Bring a large pot of salted water to a boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
  3. 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.
  4. 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.
  • 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.

Ingredients

  • 1/2 cup (125mL) GAY LEA - Gold Premium Sour Cream
  • 1/4 cup (50mL) parsley, chopped
  • 3 tbsp (45mL) white wine vinegar
  • 1 tbsp (15mL) honey
  • 2 tsp (10mL) Dijon mustard
  • 1/2 tsp (2mL) salt and freshly ground pepper, each
  • 1 1/2 lb (750g) potatoes, mini and halved
  • 2 tbsp (30mL) GAY LEA - Spreadables Regular
  • 1/2 cup (125mL) celery, chopped