A This is a great potato salad for a summer BBQ. One of our favorite. Really goes well with BBQ Chicken with a Dijon Tarragon Sauce .
1/3 Cup Sherry wine vinegar (or white wine vinegar)
1 TBS Dijon Mustard
1 Shallot finely chopped
2 lbs red skinned new potatoes, cut in half
2 lb small zucchini, cut into 1/2 inch rounds
3/4 lb radicchio, coarsley chopped
8 oz goat’s cheese
Chopped fresh chives
Whisk vinegar and dijon into a bowl. Whisk in olive oil to form an emulsion until the mixture thickens a litte. Season with salt and pepper to taste.
Cook potatoes in pot of water for around 15 minutes. DO NOT OVERCOOK. Drain and let cool.
Toss the zucchini in salt and pepper and a little olive oil. Grill the zucchini and the potatoes on the BBQ for a few minutes until the zucchini is cooked, and the potatoes are a little charred.
Mix the potatoes, zucchini, radicchio, sauce and 1.2 the cheese together. Sprinkle the rest of the cheese on top along with some fresh chives.