Ingredients

The following ingredients have 4 Servings
  • 2 lbs red potatoes
  • Sea Salt
  • ⅓ cup creme fraiche (or mayonnaise)
  • 2 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 2 teaspoon celery seeds
  • 1 garlic clove (minced)
  • ¼ cup canola oil (plus more for brushing the potatoes)
  • pinch of crushed red pepper
  • 1 ½ - 2 teaspoons fresh oregano (chopped)
  • ½ cup parsley (chopped, plus 1 teaspoon minced parsley)
  • ½ teaspoon fresh Basil (finely chopped)
  • Fresh ground pepper
  • 1 English cucumber (thinly sliced)
  • ⅓ cup thinly sliced red onion

Instruction

  • Place the potatoes in a large saucepan and add water enough to cover by about an inch.  Heat over medium-high until boiling.  Add a generous pinch of salt and simmer the potatoes over medium low heat until tender, about 15-20 minutes (depending on the size of the potatoes).  Drain and allow the potatoes to cool completely.  Slice each potato in half, then in half again to get 4 thick slices from each potato.  If using small potatoes, slice in half.  Set aside.
  • In a large mixing bowl whisk together the creme fraiche, vinegar, sugar, mustard, celery seeds and garlic.  Gradually whisk in the ¼ cup of oil until blended.  Stir in the red pepper, oregano, basil and 1 teaspoon minced parsley.  Season dressing with salt and pepper.  Set aside while grilling the potatoes.
  • Preheat a grill or grill pan.  Generously brush the potato slices with oil and season with salt and pepper.  Grill the potatoes over medium high heat turning once after they are lightly charred and hot.  Remove from the heat and allow the grilled potatoes to cool slightly.
  • Toss the potatoes in half the dressing and season with salt and pepper.  Layer the potatoes, cucumber slices, red onion and the ½ cup parsley on a serving platter.  Drizzle the remaining dressing over the potatoes or pass when serving.