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1
Place the potatoes in a large saucepan and add water enough to cover them by about an inch. Heat over medium-high until boiling. Add a generous pinch of salt and simmer the potatoes over medium low heat until tender, about 15-20 minutes (depending on the size of the potatoes). Drain off the water and allow the potatoes to cool completely. Slice each potato in half, then slice in half again to get 4 thick slices from each potato. If using small potatoes, just slice them in half. Set aside.
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2
In a large mixing bowl whisk together the creme fraiche, vinegar, sugar, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil until blended. Stir in the red pepper, oregano, basil and 1 teaspoon minced parsley. Season dressing with salt and pepper. Set aside while grilling the potatoes.
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3
Preheat a grill or grill pan. Generously brush the potato slices with oil and season with salt and pepper. Grill the potatoes over medium high heat turning once after they are lightly charred and hot. Remove potatoes from the heat and put them into a large bowl. Allow the grilled potatoes to cool slightly.
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4
Toss the potatoes in half of the dressing and season with salt and pepper. Layer the potatoes, cucumber slices, red onion and the 1/2 cup parsley on a serving platter. Drizzle the remaining dressing over the potatoes or pass when serving.
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5
Recipe adapted from a recipe in Food & Wine magazine.
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6
Notes: It may seem like a lot of salt but be sure to use at least a little at each step indicated. The dish is much better salted. The salad was wonderful left over but the dressing becomes thick so the presentation is not as pretty as it is served at room temperature. The flavors are great the next day though. Enjoy!
