Food coverage is supported by a generous donation from Susan and Moses Libitzky.
Summer weather is here, which means I avoid turning on my oven while I watch my indoor thermostat climb steadily above 80 degrees any time I even dare to look.
Instead of defaulting to the oven in the summer, I lean heavily into no-bake dishes, grilling and air fryer cooking. I do most of my meal prep outdoors in the sun, soaking up the months that I look forward to all year long.
This summer, it’s my goal to host multiple times a week, partially to clear my freezer of the dozens upon dozens of recipe tests I’ve conducted in the hibernation of winter and partially to continue expanding my community.
When hosting, I look for dishes that pack a punch, balancing something expected with something a little out of the box. Not only are these potatoes tossed with a bright green dressing, but they are also grilled to give them a smoky, charred complexity. When grilling your potatoes, use a vegetable basket to prevent smaller ones from falling between the grates.
Z’hug is Yemenite hot sauce filled with fresh herbs, fragrant spices and spicy jalapeño. It is similar to chimichurri or salsa verde, but with a Middle Eastern flair. I find myself making z’hug any time I have an excess of herbs, putting it on top of just about everything I eat.
When making it yourself, it’s easy to control the amount of spice. I like mine mild (as does my toddler!), but if you prefer a spicier dish, feel free to increase the amount of jalapeño in the sauce. You can also switch up the herbs according to your liking. Dill is not a typical addition, but I almost always have a bunch on hand, so into the dressing it goes.
Traditional z’hug is left chunky. I prefer a smoother sauce for these potatoes, creating a creamy, vibrant base. Best of all, it replaces the mayonnaise used in traditional recipes for potato salad.
Grilled Potato Salad with Zhug-y Dressing
Serves: 6
Total time: 40 minutes
Active time: 20 minutes
Salad
- 1½ lbs. baby potatoes
- 2 Tbs. olive oil
- ½ tsp. kosher salt
- ½ tsp. black pepper
- 2 green onions, white and light-green parts only, thinly sliced
Dressing
- 3 Tbs. fresh dill
- 3 Tbs. fresh parsley
- 3 Tbs. fresh cilantro
- 2 garlic cloves, peeled
- ½ small jalapeño, roughly chopped and seeded
- ½ tsp. cumin
- ¼ tsp. turmeric
- ¼ tsp. coriander
- ½ tsp. kosher salt
- 3 Tbs. lemon juice
- 5 Tbs. olive oil
Cook potatoes: Place the potatoes in a pot and cover with cold water. Generously salt and bring to a boil over high heat. Boil for 5-10 minutes, until the potatoes are fork tender. (This depends on the size and shape of the potatoes.) Drain and let cool.
Make dressing: While the potatoes are boiling, combine dill, parsley, cilantro, garlic, jalapeño, cumin, turmeric, coriander, kosher salt, lemon juice and olive oil in a small blender or food processor and pulse until almost smooth.
Prep and season potatoes: Once cool enough to handle, slice each potato in half and add to a large bowl with the olive oil, kosher salt and pepper. Toss to evenly distribute.
Grill potatoes: Preheat a gas or charcoal grill to medium-high heat. Place the potatoes cut side down in an oiled vegetable basket. Cook for 5-7 minutes, turning once. Return to the large bowl.
To assemble: Pour the dressing over the potatoes. Add the green onions and toss to combine.