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2 to 4
Easy
1 hr
By Rich Landau and Kate Jacoby
Published 2013
For all you charcoal grillers out there, the “ash” in the title of this recipe refers to cooking in foil directly on hot coals. When the potatoes come out, they are smoky, meaty, and incredibly tender. Gribiche, a close relative of rémoulade, is a classic French sauce of chunky vegetables bound in mayo. Think of this dish as a new take on potato salad. It also makes a great veggie dip for crudité.