Seasons Recipes for Super Premium Varietal Extra Virgin Olive Oil

Grilled Potato Salad with Champagne Vinaigrette

Grilled Potato Salad with Champagne Vinaigrette
Serves: 4 to 6

For the Vinaigrette:
¼-½ cup Seasons Champagne Wine vinegar*
½ cup Seasons Pendolino Extra Virgin Olive Oil
2 clove garlic, minced or pressed
1 Tbsp. chopped shallot
1 Tbsp. Beaufor Extra Strong Dijon Mustard (available at Seasons Taproom)
¼ Tsp. Seasons Pink Himalayan salt
Seasons Pepe e aglio (black pepper blend), to taste
2 Tbsp. minced fresh parsley
2 Tbsp chopped scallions

For the Potato Salad
2 pounds baby potatoes
Seasons Himalayan Pink Salt, to taste
2 Tbsp. Seasons Garlic Infused Extra Virgin Olive Oil
Seasons Pepe e aglio (black pepper blend), to taste
1 – 2 ears of corn, husked, charred and kernels removed
1 Pint cherry tomatoes or a medley of colorful tomatoes


To make the vinaigrette, combine all of the ingredients in a jar with a secure lid. Shake well so the ingredients are well combined and emulsified. (*Start with ¼ cup of Champagne vinegar and add more as desired to taste.) Keep refrigerated.
Place potatoes in a large pot, cover with cold water, season generously with salt and bring to a boil over high heat. Simmer until potatoes are tender but not falling apart. Drain the potatoes. When they are cool enough to handle, slice each in half lengthwise and transfer to a large bowl. Add the Garlic Infused olive oil, salt and black pepper blend. Toss until potatoes are well-coated.
Using your preferred method, grill the potatoes, cut-side-down and cook, turning occasionally for about 5 minutes. Transfer the potatoes to the bowl and drizzle with some vinaigrette. Toss well to combine. Add the charred corn kernels and tomatoes. Toss well. Add more vinaigrette, salt and black pepper blend to taste.
Serving Suggestions:
Serve the grilled potato salad on a bed of mixed greens and top with sliced steak.

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