simple grilled potatoes topped with a tangy scallion vinaigrette, toasted walnuts, and fresh dill
1 ½ lbs fingerling potatoes
½ cup walnuts
2 tbsp dijon mustard
1 tbsp white wine vinegar
1 tsp honey
¼ cup + 2 tbsp olive oil
6 scallions, thinly sliced
1 tbsp fresh dill leaves
freshly cracked black pepper
flaky sea salt (optional)
Bring a large pot of salted water to a boil. Drop the fingerling potatoes. Cook for about 10 minutes until par-cooked (they should still be somewhat firm, but able to be pierced with a fork). Drain the potatoes and transfer to a bowl of ice water. Allow the potatoes to fully cool. Drain the potatoes again and transfer to paper towels. Let fully dry.
Meanwhile, heat a small skillet over medium heat. Add the walnuts and a generous drizzle of olive oil. Toast until golden brown, stirring often. Season with a pinch of salt. Set aside.
In a small mixing bowl, whisk the mustard, white wine vinegar, and honey. Drizzle in the olive oil, whisking continuously. Stir in the scallions, a pinch of salt, and freshly cracked black pepper to taste.
Heat the grill over high heat. Cut the potatoes in half. Transfer them to a bowl and toss with olive oil and a pinch of salt. Place the potatoes on the hot grill, halved-side down. Close the grill and cook for just about 2-3 minutes, or until the potatoes are charred and tender.
Plate the potatoes with the scallion vinaigrette drizzled over top. Garnish with the walnuts, fresh dill, freshly cracked black pepper, and a pinch of flaky sea salt.