INGREDIENTS
- 1lb cleaned and cooked baby purple potatoes
- 1lb cleaned and cooked baby yellow potatoes
- 1lb cleaned and cooked baby potatoes
- 250g goat cheese
- 1 cup crushed croutons
- 1 tbsp vegetable oil
- 2 tsp kosher salt
- ¾ tsp fresh cracked black pepper
- dill for garnish
Vinagrette
- ¼ cup olive oil
- ¼ cup vegetable oil
- ¼ cup fresh lemon juice
- 1 lemon zest
- 1 tbsp chopped dill
- ½ tsp dried dill
- 1 tsp Dijon mustard
- 1 tsp honey
- ½ tsp kosher salt
- 1/3 tsp fresh cracked black pepper
METHOD
- 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.
