- Combine all of the ingredients for the vinaigrette (except the oil) in a blender.
- Slowly drizzle in the oil to emulsify. Store in your fridge for up to one week!
- 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.
- 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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