June 26, 2017

Hot Potato Salad With Cipollini Onions And Dill

Recipe: Kristen Eppich

Prep Time: 20 minutes

Total Time: 45 minutes

The easiest way to cook mini-potatoes on the barbecue is with a grill basket, but short of that, you can do them in a cast-iron pan or thread them onto skewers. Cipollini onions are delicious little gems that can be found in most supermarkets, although pearl onions will do in a pinch. Be sure to give the warm potatoes a chance to absorb the dressing before serving.


  • 1⁄2 cup grapeseed oil
  • 1⁄3 cup apple cider vinegar
  • 3 tbsp stone-ground (grainy) mustard
  • 2 tsp honey
  • Salt and freshly ground pepper, to taste
  • 10 cipollini onions, peeled
  • 3 lb. mini-potatoes
  • 2 tbsp vegetable oil
  • 1 cup shelled fresh peas
  • 1⁄4 cup coarsely chopped fresh dill, plus more for garnish


Yield: Serves 4 to 6

Make Dressing

1. Whisk grapeseed oil with vinegar, mustard and honey. Season with salt and pepper. Set aside.

Grill Vegetables

2. Preheat grill to medium, 350ºF to 400ºF. Slice onions in half, leaving cores intact. Slice large potatoes in half so all pieces are similar size. Place potatoes and onions in bowl and drizzle with oil. Season with salt and pepper, and toss to coat. Place potatoes and onions into grill basket on grill. Close lid and cook for 10 minutes. Stir and cook for another 10 minutes. Continue cooking and stirring until vegetables are tender.

Assemble Salad

3. Spoon hot potatoes and onions into bowl with peas. Add enough dressing to coat vegetables and let sit for 5 minutes to absorb some of dressing. Taste and add more dressing as needed. Stir in dill and season with salt and pepper to taste. Serve warm, topped with more dill.


Angus Fergusson


House & Home June 2017