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Warm & Zesty Grilled Potato Salad with St. Albray®
  • 1 cup olive oil, divided
  • 3/4 tsp. salt, divided
  • 3/4 tsp. ground black pepper, divided
  • 1 1/2 lbs. baby red new potatoes (1 1/2" diameter), halved
  • 1 medium red onion, halved
  • 1 small green pepper, cut into 1/6ths
  • 1 small red pepper, cut into 1/6ths
  • 1 large clove garlic, minced
  • 1 Tbsp. dijon-style mustard
  • 3 Tbsp. red wine vinegar
  • 3 large eggs, hard-cooked and coarsely chopped
  • 12 oz. St. Albray® cheese, cut into 1/2" cubes
  • 2 Tbsp. snipped fresh chives
  • Cornichons
  1. Heat grill to a low heat level. In a large bowl, combine 1/3 cup oil with 1/2 tsp. salt and pepper. Add potatoes, peppers and onion. Toss to coat and spread out on a jellyroll pan.
  2. In the same bowl, combine garlic, 2/3 cup oil, mustard and remaining 1/4 tsp. salt and pepper. Whisk in vinegar until combined.
  3. Place all vegetables on the grill and cook for 6-20 minutes or until tender and slightly browned, turning halfway through cooking time. (Grill peppers 6-8 minutes; onions 8-10; potatoes 15-20.) Remove from the grill and coarsely chop peppers and onions.
  4. While vegetables are still warm, toss them together in a large clean bowl with the chopped eggs and St. Albray® until the cheese melts slightly. Drizzle with dressing, sprinkle with chives, garnish with cornichons and serve warm.