Instead of cold, mayo-laden potato salad, Sat Bains wants you to try the grilled version this Memorial Day.
“The final dish has a nice charred and smoked flavor,” says the chef, who barbecues baby potatoes before mixing them with goat cheese and pine nuts. “The cheese adds a creamy texture, and the spiciness of the potatoes livens up the dressing.”
Baines has a version of the recipe suitable for this dish in his new cookbook Eat to your heart’s content.
He recommends preparing in advance. “I boil the potatoes and make the dressing the day before,” Baines says. Then grill and toss with cheese mixture before serving.
Sat Bains BBQ Potato Salad with Goat Cheese and Pine Nuts
1.5 pounds baby gold potatoes (about 2 inches in diameter)
Cut 3 1/2 ounces ripe goat cheese into 1/2-inch pieces. pieces (approx. 1 cup)
2/3 cup toasted pine nuts
2 tbsp.fresh oregano leaves
2 1/2 teaspoons grated lemon zest and 1/4 cup fresh juice (from 1 large lemon)
1/4 cup extra virgin olive oil (divided)
1 teaspoon flaky sea salt
1/2 teaspoon black pepper
1. Place potatoes in a large pot of cold salted water. Bring to a boil over high heat. Simmer until tender, about 10 minutes.
2. Meanwhile, in a large bowl, combine goat cheese, pine nuts, oregano, lemon zest and juice, and 2 tablespoons olive oil. Set aside.
3. Drain the potatoes well and transfer to a baking sheet. Using the back of a fork or the back of your hand, gently mash the potatoes until the skins are cracked (about 1 inch thick). Drizzle with remaining 2 tablespoons olive oil and season with salt and pepper.
Four. Preheat grill to medium-high heat (400° to 450°) in a large cast-iron skillet on a griddle. Arrange the potatoes in the heated frying pan. Cook, uncovered, until both sides are golden brown, about 4 minutes per side.
Five. Toss the potatoes gently in a bowl with the goat cheese mixture until coated. Season with additional salt and pepper, if desired.
service: Four
Active time: 25 minutes
total time: 45 minutes
