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Grilled and Smashed Potato Salad with Garlic Pepper Jam-Mint Dressing

by Heather Hartman

Serves 8

Ingredients:
  • 2 lbs. potatoes (Yukon golds, medium sized preferred)
  • ½ cup Lucille’s Kitchen Garlic Pepper Jam
  • ¼ cup Olive oil
  • 4 green onions, chopped
  • ½ cup fresh mint, chopped (fresh tarragon, or rosemary will also be great!)
  • ½ cup Singing Hills Goat cheese (chevre or feta), to crumble on top of potatoes
Directions:

Cut potatoes in half and soak in water for 30 minutes

Drain potatoes, and place on paper towels to dry.  In a large bowl, toss potatoes with 2 tbsp. olive oil, salt and pepper.

Heat grill to medium high heat. Place potatoes on grill, turning when needed.

When potatoes are done, place on cutting board and smash with a saucepan. Place in large bowl.

In a large bowl, whisk together remaining ingredients.

Serve at room temperature.

Will last in fridge for 2 days.