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!
2PoundsBaby Yukon or Fingerling Potatoes(or a mix of both) - halved
4Eggs, room temperature
1/3CupCrème Fraiche, or more to taste
2-3smallRadishes– trimmed and cut into wedges
1largeShallot– peeled and finely diced
Fresh Chives– sliced, for garnishing
Lemon Wedges and Zest, for garnishing and serving
Kosher Salt and Freshly Ground Black Pepper
1tspDried Minced Onion
1tspDried Minced Garlic
1tspToasted Sesame Seeds
1tspDried Chopped Chives
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!