Grilled Potato Salad with Creme Fraiche and Dill

5 medium red, white or yellow fleshed potatoes, washed but not peeled
2 Tbsp. olive oil for brushing
Salt and freshly ground pepper
1/2 c Creme Fraiche
1 Tbsp. whole grain mustard
1 Tbsp. water
2-3 Tbsp. chopped fresh dill

Prepare the dressing by combining the creme fraiche and grainy mustard in a bowl. Add a bit of salt and freshly ground pepper. Now, add just enough water to thin the mixture so that it can drop from a spoon, about 1 Tbsp. or a bit more, if needed. Cover and refrigerate until needed.

Prepare the potatoes by cutting lengthwise into 1/4-inch slices, discarding the rounded outside slices. Bring a large pot of salted water to a boil, then add the potato slices and boil until just tender, about 8-10 minutes. Drain, then remove the slices to an even layer on a baking sheet. Brush top side of the potato slices with olive oil and sprinkle with salt and pepper.

Heat BBQ or grill pan to high heat. Place slices on the grill, oiled side down and cook until lightly charred, on the underside, about 5 minutes. Before flipping, brush the top side of the potatoes with more oil and sprinkle with salt and pepper. Flip potatoes and cook the other side until lightly charred, a further 5 minutes.

Remove potatoes to a cutting board. Slice in half lengthwise and toss into a serving bowl or skillet. Sprinkle with a bit more salt and pepper. Drizzle with creme fraiche dressing and garnish with chopped fresh dill.

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