Grilled Potato Salad With Tomato Vinaigrette

Recipe Ingredients

		Grilled Potatoes
2		Idaho baking potatoes, like russets - peeled, sliced
		Into 12 pieces about 1/2"-thk, and
		Punched out with round cookie cutter
3		Purple baking potatoes from Idaho - peeled, sliced (small)
		Into 12 pieces abt 1/2"-thk, and
		Punched out with oval cookie cutter
8		Tiny red new potatoes from Idaho - left whole
		Olive oil - for light coating
		Potato Dressing
1/4 cup	59ml	Extra-virgin olive oil
1/8 cup	29ml	Red wine vinegar
2 tablespoons	30ml	Capers
1 tablespoon	15ml	Picked thyme leaves
4		Garlic cloves - crushed
		Salt - to taste
		Freshly-cracked black pepper - to taste
		Tomato Vinaigrette
2		Vine-ripened yellow tomatoes
4 tablespoons	60ml	Extra-virgin olive oil
3 tablespoons	45ml	Red wine vinegar
1		Fresh garlic clove
		Salt - to taste
8		Miniature red pear tomatoes - halved
8		Miniature yellow grape tomatoes - halved
1/2		Mixed red and yellow currant tomatoes
		= (or small cherry tomatoes)
4 tablespoons	60ml	Basil chiffonade
		Assembly
8 oz	227g	Soft fresh goat cheese
		Basil oil - for garnish
		= (found in specialty markets)
		Basil sprigs - for garnish

Recipe Instructions

Cook each kind of potato separately. Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart. Drain and cool on parchment paper.

Cut the tiny red potatoes into wedges. Toss in olive oil. Place on hot grill and grill on both sides until grill marks show and they are warm throughout.

Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour. Toss the potatoes in the steeped dressing. Set aside.

Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth. Strain through a fine sieve. Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt, and oil, if needed.

Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad. Top each salad with 2 ounces goat cheese. Drizzle with basil oil and top with a basil sprig.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9715) - from the TV FOOD - NETWORK

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