Grilled Potato Salad

1. Make the sour cream dressing: Make the dressing. Add all ingredients to a medium mixing bowl and whisk or stir to combine. Refrigerate until needed.
2. In a large pot of heavily-salted water, add 2 tablespoons apple cider vinegar and potatoes. Bring water to a boil, then reduce heat to a simmer and cook until potatoes are fork tender. Drain well. Immediately toss potatoes with apple cider vinegar so it has a chance to soak in while the potatoes are still hot. This will give the potatoes a delicious flavor so they don’t have to be heavily coated in dressing.
3. On a cutting board, slice the potatoes in half length-wise. Transfer to a tray or wide dish. Brush the slices with olive oil, and sprinkle with salt and pepper. Set the tray aside.
4. Preheat a cast-iron grill on stovetop over high heat. Grill the potatoes flat side down until light char-marks are visible on the flesh. Transfer the potatoes to a large tray and put it aside.
5. Assemble the potato salad “potluck style” with the potatoes chopped up, or “restaurant style” with the potatoes served long for a beautiful presentation.

Potluck Style

1. Gently cut up the grilled potatoes and transfer them to a salad bowl. Sprinkle with chopped dill.
2. Pour the sour cream dressing on top, then fold it it until the potatoes are well coated. If desired, fold in some chopped pickles to punch up the taste.
3. Allow 30 minutes for the flavors to meld together and soak in. Just before serving, garnish with fresh dill and more salt and pepper. Serve at room temperature.

Restaurant Style

1. Neatly stack the potatoes in layers (grilled side) up on a serving platter, sprinkling each layer with salt, pepper and chopped dill.
2. Lightly drizzle the top of the salad with sour cream dressing.
3. Generously garnish the top of the salad with sprigs of dill. Grind more black pepper over the top, and sprinkle with flaky salt.