I appear to have a complete obsession with potatoes lately. For the life of me, I can’t tell you why they have been popping up here on my blog page with such regularity other than the fact that I have always loved potatoes and keep coming up with new and different ways to enjoy them! I also love grilling summer vegetables, so it just seemed natural to bring these two together with some fresh herbs and a tangy mustard vinaigrette dressing. I also wised up and FINALLY (after, what, 20+ years of serious cooking), purchased a gorgeous, stainless steel Weber® grill pan. I can already tell we’re going to be best friends for life:
I also made a decent sized batch of my favorite Mustard Vinaigrette dressing using a nearly empty jar of TJ’s Dijon mustard. Just add the ingredients to the jar (minus the mustard of course because it’s already in the jar) and give it a few good shakes. This vinaigrette will keep for a good two weeks in the fridge and is perfect not only for salads, but grilled vegetables and as a marinade.
Food prep here is quick and silly simple. Just par boil some potatoes for about 15 minutes
Drain and while the potatoes are cooling, cut up some fresh summer zucchini, or any other kind of squash of your preference. Toss with some olive oil, garlic salt and pepper:
Cut up the cooled potatoes and repeat with the garlic salt, pepper and olive oil. Then onto the grill it goes, until lightly charred. Toss with just enough of the dressing to flavor the salad and serve immediately warm, or you can also serve at room temperature.
Served this last night with a fabulous Red Wine & Coffee Marinated Sirloin Steak from Fine Cooking Magazine and a nice Cotes du Rhone from Trader Joes (2013 Laurent DuBlanc). All in all, one fine meal. I love you, potatoes and new grill pan. BFF’s 4EVER ♥
Grilled Potato & Zucchini Salad with Mustard Vinaigrette
For the vinaigrette:
1 TBS Dijon mustard
3 TBS white wine vinegar or white balsamic vinegar
1 medium garlic clove, crushed
3/4 cup extra virgin olive oil
Kosher salt and coarsely ground pepper to taste
For the salad:
1 3/4 pounds of new potatoes, scrubbed
2 medium zucchini squash
Fresh herbs (basil, thyme, tarragon or parsley)
Freshly ground black pepper
Extra Virgin olive oil
Place all the ingredients for the vinaigrette in a glass jar. Cover and shake until emulsified. Season to taste with salt and pepper.
Place the potatoes in a sauce pan with cold water and a pinch of salt. Bring to a boil, then reduce heat and simmer, uncovered, until just barely tender, about 15 minutes. Drain and rinse under cool water. Set aside to cool.
While potatoes are cooling, slice zucchini crosswise into 1 1/2-inch pieces, then cut each piece in half. Toss with some olive oil, garlic salt and pepper.
Cut small potatoes in half or quarter if large. In a separate bowl, toss with olive oil, garlic salt and pepper.
Preheat a grill pan for about 10 minutes over medium-high heat. When hot, add zucchini and potatoes. Grill, turning occasionally, until lightly charred, about 10 minutes.
Remove from grill and place in a serving bowl. Toss with a few TBS of the vinaigrette and some fresh herbs. Season with additional salt and pepper and serve immediately. Or, cover loosely and serve at room temperature.