Grilled Potato Salad with Cornichons and Dill
Grilled Potato Salad with Cornichons and Dill is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a large saucepan, cover the potatoes with water and bring to a boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a large saucepan, cover the potatoes with water and bring to a boil.
Simmer over moderate heat until just tender when poked with a fork, about 10 minutes.
Drain and let cool slightly.
Light a grill and preheat for at least 10 minutes or preheat a grill pan.
Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl.
Add 1 tablespoon of the olive oil, season with salt and pepper and toss.
Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes.
Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer.
Return the potatoes to the bowl.
In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 1/4 cup of oil.
Add the potatoes, season with salt and pepper and toss well.
Let stand for at least 10 minutes, then serve warm or at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.