Recipe Adapted from Chef Michael Voltaggio
Chef Michael Voltaggio offers a new take on potato salad: Fingerling potatoes are cooked on the grill using our specially designed steel grill sauté pan. Then they’re tossed with a yogurt-based dressing that’s enhanced with roasted garlic, sumac and fresh herbs. It’s the perfect side dish for vadouvan chicken wings.
Serves 4 to 6
- 2 pounds mixed medium fingerling potatoes, halved lengthwise
- 2 Tablespoons plus 2 teaspoons vegetable oil
- 1 1/2 teaspoon plus 1 Tablespoon sea salt
- 2 heads garlic
- 1 1/4 cups Greek yogurt
- 2 celery stalks, cut into small dice
- 2 Tablespoons thinly sliced fresh mint, plus more for garnish
- 1 Tablespoon chopped fresh dill, plus more for garnish
- 3 Tablespoons olive oil
Prepare a medium-hot fire in a grill. Place a steel grill sauté pan on the grill and preheat for 15 to 20 minutes.
Meanwhile, in a large bowl, combine the potatoes, the 2 tablespoons vegetable oil and the 1 1/2 teaspoon salt and stir to coat evenly. Place the garlic heads on a large piece of heavy-duty aluminum foil and pour 1 teaspoon of the vegetable oil over each one. Enclose them completely in the foil.
Place the foil-wrapped garlic at the edge of the grill. Place the potatoes in the sauté pan and cover with the lid. Cover the grill and cook, stirring the potatoes every 8 to 10 minutes, until golden brown and tender, 30 to 40 minutes total. Remove the potatoes and garlic from the grill and let cool.
Put the yogurt in a large bowl and squeeze the pulp from the roasted garlic cloves into the bowl. Stir well with a whisk. Fold in the celery, mint, dill, 1 tablespoon salt and 2 tablespoons of the olive oil. Add the potatoes and gently fold together until well combined.
Transfer the potato salad to a serving bowl, sprinkle with more mint, dill and sumac, and drizzle with the remaining 1 tablespoons olive oil. Serve immediately.