Grilled Baby Potato Salad

Serves 4


1 lb baby potatoes

2 tablespoons oil (for tossing the potatoes)

3 tablespoons fresh lemon juice

1 tablespoon whole-grain mustard

2 cloves garlic, finely chopped

1 tsp mustard seeds

Salt & freshly ground black pepper

1/4 cup extra-virgin olive oil

1/4 cup fresh cilantro


Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.

Prepare grill. Cut potatoes in half and transfer to large bowl. Add 2 tablespoons oil and toss to coat. Grill potatoes until golden and charred in spots, turning occasionally, about 5 minutes. Transfer to bowl. 

While the potatoes are cooking, whisk together the lemon juice, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.

Put the potatoes in a serving bowl and toss with the dressing while still hot. Sprinkle with the mustard seeds and cilantro and toss again.

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