Creamy Herb Grilled Potato Salad

This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 197 Calories

Ingredients

• ½ teaspoon salt
• ½ cup chopped celery
• 3 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon pepper
• 1 tablespoon honey or maple syrup
• ½ cup Gay Lea Gold 18% Sour Cream
• ¼ cup mixed chopped fresh herbs such as parsley, chives, tarragon and/or dill
• 1 ½ pounds baby potatoes, halved
• 2 tablespoons Gay Lea Spreadables Butter, Original, melted
• ½ cup fresh (or frozen thawed) baby peas
• 4 large radishes, halved and sliced

Recipe Instructions

Step 1

Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.

Step 2

Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.

Step 3

Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.

Step 4

Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.