2 pounds small to medium Red Bliss potatoes (about 12)
1/3 cup crème fraîche or mayonnaise (used TJ’s mayo)
2 tablespoons red wine vinegar
1 tablespoon light corn syrup or 2 teaspoons sugar (used agave nectar)
1 teaspoon Dijon mustard
1 teaspoon celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 teaspoon finely chopped fresh oregano
1/2 cup chopped parsley plus 1 teaspoon minced parsley
Freshly ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.
Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.
*Another one for the books, love this salad. Perfect for summer and summer picnics. I skipped the grilling because it was way too hot outside. But it still taste good…amazing. Surprisingly very light and just like I said a perfect summer salad. enJOY!!!
Source: Food & Wine