Grilled fingerling potatoes tossed with rich crème fraiche, briny capers, fresh radishes and garlicky shallots; finished with a generous sprinkling of everything bagel spice and topped with luscious 7 minute eggs. This grilled potato salad is the perfect side for your Labor Day soiree!
I certainly hope so, because not to be a negative Nancy or anything, but there are only 30 more days of official summer. Womp womp. This makes my heart weep.
My weekend was mehhh.
I had to work on a draft post for a client, so I spent a good portion of the weekend indoors… stomping my feet and banging my head against ALL the walls of the SuBourbon Country Cottage, praying to Webster that words would fall out. They eventually did, but it was like a slow, painful trickle of word vomit – barely comprehensible and not at all eloquent.
It left me with a small case of summer FOMO. And with a slight headache… obviously, because head banging.
After all the temper tantrums and pondering over why I couldn’t have been blessed with a way with words, I still had to sit down and write THIS post.
I KNOW! #TheStruggleIsReal
Sorry, I swear I’m not normally this whinny. You probably want to punch me.
Or maybe you want to hand me some cheese? You know, to go along with my whine.
I will go ahead and get to food.
Wait… are we still friends? 😇
Anyways, with Labor Day right around the corner and 90 percent of summer in the rear-view mirror, I figured it was high time I shared a potato salad with you guys!
While I love a good classic potato salad from time to time (mayo laden and all), I wanted to share something off the beaten path, yet exceptionally delicious with you guys.
Grilled Potato Salad with Everything Seasoning & 7 Minute Eggs
AKA my new favorite potato salad.
Tender, smoky grilled fingerling potatoes lightly coated with rich, creamy crème fraiche.
Tossed with salty, briny capers; crisp, fresh radishes and garlicky shallots.
Finished with a generous sprinkling of crunchy, flavorful everything bagel seasoning.
Topped with perfectly luscious, slightly runny 7 minute eggs.
Dudes and dudettes!
I know this isn’t the prettiest potato salad on planet earth, but Ohh mahhh gawwwsh. This is OH SOOOO freggin’ GOOD! Like, immediately stop whatever you are doing and make this NOW, type of good.
Unless you are defusing a bomb. Or rocking a baby. Or mowing the lawn. (<– But wait, why would you be reading this?!)
- I used fingerling potatoes in my salad, but you can substitute baby yukons or use a mixture of both. Either way, make sure you cut your potatoes in half lengthwise before cooking.
- You will par-cook your potatoes in boiling water prior to finishing them on the grill. Always make sure you start cooking the potatoes in COLD water. Also, make sure you well season your water with salt. Your water should be as salty as the ocean!
- You only want to boil your potatoes until they are JUST tender. It is better to err on the side of caution since they will be finished on the grill. No one wants mashed potatoes masquerading as potato salad, so if you are questioning whether they are “just tender” or not, stop cooking and drain them. You can always leave them on the grill a minute longer.
- Make sure you let the potatoes cool before adding the crème fraiche. When dressing the potato salad, start with ¼ of a cup crème fraiche and then add more to taste. I ended up using about 1/3 of a cup, but how much you use should depend on taste and how creamy you want your potato salad.
- If you want “drippier” eggs, cook them for a minute less (6 minutes), and if you want your yolks more cooked, add an additional minute (8 minutes). The eggs can be boiled a day in advance. Simply boil, shock, drain and store covered in the refrigerator. Peel the eggs JUST before using.
- If you want a heartier potato salad, smoked salmon would be an excellent addition!
Until Thursday friends, cheers – to ‘taters on the grill.
- 2 Pounds Baby Yukon or Fingerling Potatoes (or a mix of both) - halved
- Olive Oil
- 4 Eggs, room temperature
- ⅓ Cup Crème Fraiche, or more to taste
- 2-3 small Radishes – trimmed and cut into wedges
- 1 large shallot – peeled and finely diced
- ¼ Cup Capers, drained
- Fresh Chives – sliced, for garnishing
- Lemon Wedges and Zest, for garnishing and serving
- Kosher Salt and Freshly Ground Black Pepper
- Everything Seasoning:
- 1 tsp Dried Minced Onion
- 1 tsp Dried Minced Garlic
- 1 tsp Toasted Sesame Seeds
- 1 tsp Caraway Seeds
- 1 tsp Dried Chopped Chives
- 1 tsp Poppy Seeds
- ½ tsp Sea Salt
- Preheat grill to medium high heat.
- In a small bowl combine all ingredients for Everything Seasoning. Set aside.
- In a large bowl mix together crème fraiche with zest of ½ a lemon and 2 tsp of oil. Set aside.
- Place potatoes in a large saucepot and fill with enough cold water to cover potatoes by 2’’. Season water generously with salt. Bring water to a boil over high heat and reduce to a rapid simmer. Cook for 7-8 minutes or until potatoes are just tender. Drain potatoes well and gently toss with 1 ½ tablespoons of olive oil and a generous amount of salt and pepper.
- Meanwhile, cook the eggs in a large saucepan of gently boiling water for 7 minutes, until whites are set and yolks are slightly soft. Drain eggs and immediately transfer to a bowl filled with ice water to stop eggs from cooking further. Drain again and peel eggs. Set aside.
- Grill: Place the cooked potatoes, cut side down on the grill and cook 2-4 minutes, turning over halfway through, or until slightly charred on both sides. Make sure you handle potatoes gently so they don’t fall apart.
- Remove the potatoes from the grill and let cool slightly. Transfer potatoes to the bowl with the crème fraiche. Add in the radishes, shallots and capers. Gently toss to coat.
- To serve: Halve the 7 minute eggs. Transfer potatoes to a serving platter. Sprinkle with everything seasoning and remaining lemon zest. Top with eggs, fresh chives and serve with lemon wedges on the side. Enjoy!
*Recipe Adapted From Bon Appetit
More Labor Day Eats: