This easy, delicious and rustically elegant Grilled Potato Salad with Creme Fraiche Dressing and Dill with a creme fraiche and grainy mustard dressing and a generous sprinkling of fresh dill.
This easy grilled potato salad with creme fraiche dressing and dill is perfect for your summer BBQs! It’s altogether delicious, easy and elegant, in a rustic kind of way. And best part of all, I’ll show you how to make your own creme fraiche easily and inexpensively at home!
The beautiful of this dish is that it comes together really quickly. The potatoes need to boil first, but as they are sliced, they boil up quickly. You could even do the boiling earlier in the day and refrigerate the potato slices until it’s time to grill. The easy creme fraiche and grainy mustard dressing can also be made ahead.
When it’s time to eat, simply grill the potatoes, top with the dressing and fresh dill and they’re ready to enjoy.
As mentioned above, I’ve included the very easy recipe for making your own creme fraiche at home using only heavy cream and buttermilk. Note that you’ll need to make this a day or so ahead of when you want to use it to make these potatoes. The creme fraiche recipe will also make more than you need for this potato recipe, so you’ll have extra to use for other dishes. You’ll use about half for the potatoes.
You’ll want to use a waxy potato for these, either a red, white or yellow-fleshed potato, as they hold their shape well. Avoid starchy potatoes like Russets. A medium sized potato is best, for nice sized, but not huge chunks. Aiming for similar sized potatoes will ensure that they cook evenly.
Cook’s Notes for Grilled Potato Salad with Creme Fraiche Dressing and Dill
I used yellow-fleshed potatoes for my dish here, but white or red potatoes would work nicely as well.
When adding water to your dressing, add just enough to thin it to the point where it will fall off a spoon. How much water you have to add will depend on how thick your creme fraiche is to start with.
Be sure to season with salt and pepper along the way, starting with salting the boiling water for the potatoes, then seasoning before grilling and a bit more on the plate. Don’t forget to add a little seasoning to the salad dressing, as well.
I used homemade creme fraiche here. As mentioned, it sat on my windowsill for 20 hours, then in the refrigerator overnight. It was the consistency of cream cheese at that point, but may not be as thick if it is refrigerated for less time. In fact, if making your own creme fraiche and don’t have a chance for it to refrigerate for too long, you may not need to add any water at all.
How to Make Creme Fraiche at Home
In a medium jar, stir together 1 cup of heavy, 35% whipping cream (not ultra-pasteurized) and 1 Tbsp. buttermilk. Set a lid on top, but don’t twist to seal it (to allow air to escape, but to keep dust and things out). Set on your counter or window sill for 12-24 hours, or until the mixture resembles stirred sour cream. The time it takes to that point will vary depending on the temperature of your room. Mine took about 20 hours. At that point stir the mixture well, then transfer to the fridge, again, topping with a lid but not twisting to seal it, as it will continue to process). Refrigerate a further 6 hours or longer, or until it is the consistency of cream cheese.
Grilled Potato Salad with Creme Fraiche Dressing and Dill
- 5 medium red, white or yellow fleshed potatoes , washed but not peeled
- 2 Tbsp. olive oil for brushing
- Salt and freshly ground pepper
- 1/2 c Creme Fraiche (See Note below to learn how to make creme fraiche at home!)
- 1 Tbsp. whole grain mustard
- 1 Tbsp. water
- 2-3 Tbsp. chopped fresh dill
Prepare the dressing by combining the creme fraiche and grainy mustard in a bowl. Add a bit of salt and freshly ground pepper. Now, add just enough water to thin the mixture so that it can drop from a spoon, about 1 Tbsp. or a bit more, if needed. Cover and refrigerate until needed.
Prepare the potatoes by cutting lengthwise into 1/4-inch slices, discarding the rounded outside slices. Bring a large pot of salted water to a boil, then add the potato slices and boil until just tender, about 8-10 minutes. Drain, then remove the slices to an even layer on a baking sheet. Brush top side of the potato slices with olive oil and sprinkle with salt and pepper.
Heat BBQ or grill pan to high heat. Place slices on the grill, oiled side down and cook until lightly charred, on the underside, about 5 minutes. Before flipping, brush the top side of the potatoes with more oil and sprinkle with salt and pepper. Flip potatoes and cook the other side until lightly charred, a further 5 minutes.
Remove potatoes to a cutting board. Slice in half lengthwise and toss into a serving bowl or skillet. Sprinkle with a bit more salt and pepper. Drizzle with creme fraiche dressing and garnish with chopped fresh dill.
NOTE: How to Make Creme Fraiche at Home: In a medium jar, stir together 1 cup of heavy, 35% whipping cream (not ultra-pasteurized) and 1 Tbsp. buttermilk. Set a lid on top, but don't twist to seal it (to allow air to escape, but to keep dust and things out). Set on your counter or window sill for 12-24 hours, or until the mixture resembles stirred sour cream. The time it takes to that point will vary depending on the temperature of your room. Mine took about 20 hours. At that point stir the mixture well, then transfer to the fridge, again, topping with a lid but not twisting to seal it, as it will continue to process). Refrigerate a further 6 hours or longer, or until it is the consistency of cream cheese.