Sat Bains' Barbecue Potato Salad Gets a Creamy Texture from Goat Cheese

"The final dish has lovely charred and smoked flavors," says the chef of his Memorial Day recipe

<p>Jen Causey</p> Sat Bains

Jen Causey

Sat Bains' Barbecue Potato Salad

Rather than a chilled, mayonnaise-heavy potato salad, Sat Bains wants people to try a grilled version instead this Memorial Day.

"The final dish has lovely charred and smoked flavors," says the chef, who barbecues baby potatoes before mixing them with goat cheese and pine nuts. "The cheese adds a creamy texture, and the dressing comes alive with the heat of the potatoes."

Bains includes a version of this cookout-friendly recipe in his new cookbook Eat to Your Heart’s Content.

He recommends prepping it in advance. “Boil the potatoes, and make the dressing the day before,” says Bains. Then just grill and toss with the cheese mixture before serving.

Related: This Crunchy Peanut, Cashew and Lime Slaw Is Just What Your Memorial Day Cookout Needs

Sat Bains' Barbecue Potato Salad with Goat Cheese and Pine Nuts

1½ lbs. baby gold potatoes (about 2-in. diameter)

3½ oz. ripened goat cheese, cut into ½-in. pieces (about 1 cup)

⅔ cup pine nuts, toasted

2 Tbsp. fresh oregano leaves

2½ tsp. grated lemon zest plus ¼ cup fresh juice (from 1 large lemon)

¼ cup extra-virgin olive oil, divided

1 tsp. flaky sea salt

½ tsp. black pepper

1. Place potatoes in a large saucepan of cold salted water. Bring to a boil over high. Boil until tender, about 10 minutes.

2. Meanwhile gently stir together goat cheese, pine nuts, oregano, lemon zest and juice and 2 tablespoons of the olive oil in a large bowl until combined; set aside.

3. Drain potatoes well, and transfer to a baking sheet. Gently crush potatoes using the back of a fork or the heel of your hand until skins are just cracked (about 1-inch thick). Drizzle with remaining 2 tablespoons olive oil, and sprinkle with salt and pepper.

4. Preheat grill to medium high (400° to 450°) with a large cast-iron skillet on grate. Arrange potatoes in heated skillet; grill, uncovered, until browned on both sides, about 4 minutes per side.

5. Gently toss potatoes in bowl with goat cheese mixture until coated; season with additional salt and pepper, if needed.

Serves: 4
Active time:
 25 minutes
Total time:
 45 minutes

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