Side Dishes

                                         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.

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