Grilled tri-colour potato salad with goat cheese & lemon-dill vinaigrette

A bbq isn't complete until someone brings the potato salad! Chef Devan Rajkumar grills up a delicious tricolor variety with goat cheese, crispy shallots and a lemon dill vinaigrette.


INGREDIENTS

Vinagrette

METHOD

  1. Combine all of the ingredients for the vinaigrette (except the oil) in a blender.
  2. Slowly drizzle in the oil to emulsify. Store in your fridge for up to one week!
  3. Pre-heat BBQ to high and brush BBQ grates with canola oil. Toss on potatoes with oil, salt and pepper and grill for a 1-2 minutes, moving every 30 seconds to obtain char marks.
  4. Remove from the BBQ and toss in vinaigrette while potatoes are warm. Top with lemon zest, goat cheese, crushed croutons and fresh dill.

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