1/4 cup + 2 tablespoons Fustini’s Tuscan Herb olive oil, divided
1 cucumber, seeds removed, thinly sliced in quarters
1/3 cup sweet onion, thinly sliced
Bring the potatoes, 1/4 cup of salt and water to cover to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until tender when pierced with a fork (about 15 minutes). Drain and cool for 5 minutes. Cut potatoes in quarters.
Preheat grill to medium (about 400°F). In a large bowl, toss potatoes with 2 Tablespoons olive oil and a few grinds of pepper. Grill potatoes – cut side down and covered with grill lid – until lightly charred (about 8 minutes). Turn to the other cut side and grill, covered with grill lid (2 more minutes). Transfer to a bowl and cool 5 minutes.
In a medium bowl, whisk together sour cream, mayonnaise, vinegar, garlic, oregano, chives and parsley. Gradually whisk in 1/4 cup olive oil, 1/4 teaspoon pepper and 1/2 teaspoon salt.
In a serving bowl, toss together the cucumber, sweet onion, potatoes and 1 cup of the dressing. Serve with remaining dressing on the side.
Courtesy of fustinis.com Denise Walburg, director ofcorporate marketing at Fustini’s
Urban St. magazine is distributed to residents and visitors of the lakeshore communities of Holland, Zeeland, Grand Haven, Spring Lake, Saugatuck, Douglas, Fennville, Muskegon, Nunica, Port Sheldon and West Olive at numerous pick-up locations including attractions, retailers, restaurants, hotels and salons/spas.