Grilled Potato Salad with Tarragon Dijon Vinaigrette


I went to the Farmer's Market today and picked up all sorts of fresh, local, organic produce. Among my finds were these amazing fingerling potatoes and fresh pea shoots. I know that pea shoots are difficult to find sometimes. That's fine! Just use fresh peas, or any sprout; I just really liked the fresh almost "green" flavor they brought to the dish. I love potato salad, but I don't always want the heavy, mayonnaise laden variety so often seen at barbeques and summer get-togethers. This was my way of lightening it up and still packing on the flavor. 


  • 1 pound fingerling potatoes, washed but not peeled 
  • 1 head garlic 
  • 1 bunch green onions
  • 1/2 red onion 
  • 1 tbsp dijon mustard 
  • 2 tbsp olive oil 
  • 2 tbsp red wine vinegar 
  • 1/2 tsp sea salt 
  • 1 bunch tarragon, leaves only 
  • 1 bunch (1/4 pound) pea shoots 
  • 2 cups arugula 

Start the grill. Wash and dry the green onions. Make sure to take the dirty outer layer off. Cut the roots and the very top off so all you have left is the bright greens and whites of the onion. Wrap one head of garlic in foil and place in a corner of the grill as soon as it has started heating up. 

Thinly slice the onion. Set this aside. 

Slice the potatoes in half length-wise and put in a stockpot. Fill with enough salted water to cover potatoes by a few inches and bring to a boil. Simmer potatoes for about ten minutes until they are tender. Strain the potatoes and let them dry off for a few minutes.  

While the potatoes are cooking, get the coals spread out and evenly spaced. 

Spread the potatoes on the grill and cook until you get nice char marks. Turn them halfway through, about 4 minutes a side. 

When they are charred, pull the potatoes from the grill and set them in a bowl. Put the green onions on the grill and char them as well, about three minutes. 

Place the dijon, red wine vinegar, olive oil and salt in a bowl. Blend until smooth. 

Check to see if the garlic is soft and squishy. Squeeze the garlic cloves from their skin and add the whole head to the vinaigrette and puree until smooth. 

Chop the charred green onions into two inch pieces. Toss the green onions, the potatoes, the red onion, the vinaigrette, the tarragon, the pea shoots and the arugula in a large bowl. Toss well to ensure everything is well coated. 

Invite all your friends over and have them bring their favorite dish. This is a surefire recipe for fun and laughter. (The beer, wine, and great company sure didn't hurt!) 

Serve this alongside any other delicious dishes you have. I made grilled Sockeye Salmon, roasted broccoli, macaroni and cheese, Greek Salad, and a fresh tomato and mozzarella salad. Enjoy!