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Recipe Detail Page
Grilled Potato and Dill Pickle Salad with Walnuts
Early Summer 2024
Tangy dill pickles are the real star of this new-wave potato salad. After a flash on the grill, fingerlings are tossed in a vibrant pickle vinaigrette with peppery arugula and more chopped pickles. Finally, toasted walnuts add textural contrast to this picnic-perfect salad.
Serves 4
1 1/2 lbs (680 g) fingerling potatoes, washed, trimmed, halved lengthwise
1/2 cup (125 mL) walnuts
1/4 cup (60 mL) dill pickle brine
1 small clove garlic, grated on a rasp
2 tsp (10 mL) white vinegar
1/2 tsp (2 mL) Dijon mustard
2 tsp + 1/4 cup (10 mL + 60 mL) finely chopped dill, divided
4 tbsp (60 mL) olive oil, divided
Salt and freshly ground pepper to taste
1/2 tsp (2 mL) garlic powder
1/2 cup (125 mL) chopped dill pickles
1 1/2 cups (375 mL) baby arugula
2 tbsp (30 mL) thinly sliced chives or green onions
1. Place fingerling halves in a medium pot and cover with cold water. Season with salt and bring to a boil over high heat. Reduce heat to maintain a vigorous simmer. Cook until a fork inserted into a potato goes in with little resistance, 7 to 8 minutes. Drain and transfer to a large bowl.
2. Preheat oven or toaster oven to 350°F (177°C).
3. Place walnuts on a small baking sheet. Bake until lightly browned and fragrant, 8 to 10 minutes. Transfer to a cutting board, roughly chop and set aside.
4. Preheat grill to 400°F (204°C).
5. While grill is heating, place brine, grated garlic, vinegar, mustard, 2 tsp (10 mL) finely chopped dill and 3 tbsp (45 mL) olive oil in a jar with a tight-fitting lid. Season with salt and pepper. Secure lid and shake until emulsified.
6. Drizzle remaining 1 tbsp (15 mL) olive oil onto potatoes, sprinkle with garlic powder and season with salt and pepper. Grill, cut sides down, until nicely charred, about 3 to 4 minutes per side. Return potatoes to bowl and cool to room temperature.
7. Add walnuts, chopped pickles, arugula, remaining 1/4 cup (60 mL) dill and chives or green onions to bowl with potatoes. Drizzle with vinaigrette. Season with more salt and pepper, if desired. Mix until combined. Serve immediately.
Serves 4
