Mill City Cooks

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

by Heather Hartman


Serves 8

  • 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

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.