Instead of boiling potatoes, I grilled them along with sweet onions. I used yukon golds which give a buttery flavor that went well with the sweetness of the onions. The dijon and chives added a nice zing.
2 1/2 lbs potatoes, like new or small yukon golds, about 1 1/2″ diameter in size
1 sweet onion, sliced into 1/2″ think rounds
olive oil
salt & pepper
3 tablespoons chopped chives
for dressing:
1 cup sour cream
2 tablespoons dijon mustard
2 tablespoons mayonnaise
In a bowl, drizzle potatoes with olive oil and salt and pepper, to taste. Toss to coat. Grill potatoes on Direct Medium heat for 20-25 minutes, turning once halfway through grilling time. Brush onions with olive oil and season with salt and pepper. Grill on Direct Medium heat for 10-12 minutes until golden brown and tender, turning once halfway through grilling time. Set potatoes and onions aside until cool enough to handle. Cut potatoes in half and quarter onion slices and put into a large bowl. Add chives to the bowl. In a small bowl, mix together sour cream, mustard, mayonnaise. Salt and pepper to taste. Add dressing to the potatoes and toss gently.
I served the salad with a steak that I simply marinated with fresh rosemary, garlic, and olive oil and grilled.
