Cedar-Planked Potato Salad
Take a taste of the Pacific Northwest with this unique potato salad. Hazelnuts and cherries are ubiquitous in this region — they add sweetness and crunch to this side dish. Cooking the potatoes over cedar planks is a nod to the cedar-planked salmon that is also common to the Pacific Northwest states.
FOR THE SALAD, SOAK:
FOR THE VINAIGRETTE, WHISK:
Test Kitchen Tip
If fresh cherries aren’t available, thaw frozen cherries, then drain on paper towels to remove extra juice.
For the salad, soak planks in water according to package directions. When ready to grill, remove from water and sprinkle rosemary over tops. Preheat grill to medium-high.
Toss potatoes with oil and season with salt and pepper. Transfer potatoes to planks, cut side down. Place planks on grill and cook potatoes, covered, until forktender, 15–20 minutes. Remove potatoes from planks, let cool until able to handle, then cut into chunks. Toss together potatoes, cherries, celery, and hazelnuts.
For the vinaigrette, whisk together oil, vinegar, thyme, and Dijon; season with salt and pepper. Toss salad with vinaigrette to coat.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 16mg 0%
Carbs 37g 12%
Fiber 5g 20%
*Percent Daily Values are based on a 2,000 calorie diet.