Time to up your spud game. And California’s star chef Michael Chiarello has the easy-to-make recipe to impress dad right down to the garlicky dressing. So get out your herbs and cutting board, for this is one side unforgettable side dish!

Still hungry? Check our more of our mouth-watering grilling recipes:

Grilled Avocado and Mango Guacamole

Lime-Cilantro Slaw

Grilled Cauliflower

Red Pepper Buttered Corn on the Cob

 

Potato Salad with Roasted Garlic Dressing

Roasting tweaks the flavor of familiar ingredients, such as garlic. “The resulting sweet toastiness provides the perfect counterpoint to the fresh tarragon,” says Chiarello, “while showing off potatoes, the star of this dish, at their subtle best.”

Serves 6

Potato Salad

Ingredients:

5 tbsp kosher salt

2 lb. medium red potatoes, skin left on

½ cup extra-virgin olive oil, plus more for grill and green onions

1 medium red onion

2 tbsp freshly squeezed lemon juice

6 whole green onions Coarse sea salt, preferably gray salt

Freshly ground black pepper

2 cups finely sliced celery

1 tbsp minced fresh tarragon

2 tbsp roasted garlic dressing (recipe follows)

Directions:

1. Boil 4–5 quarts of water; add kosher salt. While the water heats, quarter the potatoes, then add them to the boiling water; lower heat and simmer until tender, 15–20 minutes.

2. Drain and spread potatoes out on a baking sheet so steam evaporates. Toss with ½ cup oil, and set aside.

3. Turn on a clean grill to medium-high, then brush some oil on the rack.

4. Trim ends from the red onion, halve from end to end, then peel. Slice each half into thin half-moons; place slices in a medium bowl and toss with lemon juice. Set aside.

5. When grill is hot, place potatoes on the rack. Cook until tender inside and golden outside (about 15–17 minutes), turning every 2 minutes; remove and set aside.

6. Drizzle green onions with a little oil; sprinkle with salt and pepper. Grill 1 minute, turn, and grill 1 more minute. Remove, cool, then slice diagonally. Set aside.

7. When potatoes have cooled slightly, cut into bite-size chunks, if desired.

8. Toss potatoes, red onions, green onions, celery, tarragon, and roasted garlic dressing.

9. Season with salt and pepper if needed. 10 Serve at room temperature or chilled. Refrigerate for up to 4 days.

 

Roasted Garlic Dressing

Yields 2 cups

Ingredients:

4 heads garlic

Extra-virgin olive oil

Coarse sea salt

Freshly ground black pepper

3 sprigs thyme, chopped

¼ cup Champagne vinegar

¼ cup water

1 tbsp Dijon mustard

2 tbsp minced fresh tarragon

½ tsp minced shallots

Directions:

1. Cut heads of garlic crosswise. Rub cut side of each piece with olive oil; sprinkle with a pinch of salt and pepper. Rejoin halves of the garlic heads, wrap in aluminum foil, and roast in a 400°F oven for 45 minutes to 1 hour.

2. Once cooled, squeeze softened garlic from each clove into a bowl. Whisk in ⅓ cup olive oil and thyme.

3. Add 1 tsp salt, ¼ tsp pepper, vinegar, water, mustard, tarragon, and shallots. Stir.

4. While whisking slowly, drizzle in ½ cup olive oil. 5 Store covered in the refrigerator for up to 3 days.