Grilled Potato Salad Recipe
This grilled potato salad has a lovely smokiness from the grill complemented with a tangy grilled lemon vinaigrette accented with onions and shallots. The secret is to par-cook the potatoes and rough them up a little for added crunch.
Grilled Potato Salad Recipe
This grilled potato salad recipe is a newer take on the classic recipe of diced potatoes, eggs and mayonnaise. This potato salad goes great with pulled pork BBQ
Equipment
Ingredients
- 2 lbs small yellow or red-skinned new potatoes
- 2 tbsp minced fresh oregano
- 2 tbsp minced fresh parsley leaves
- 4 cloves garlic, minced
- ¼ cup extra-virgin olive oil
- ¼ cup thinly sliced scallions
- 2 tbsp minced shallots
- 1 tbsp whole grain mustard
- 1 lemon
- Salt and Pepper
Instructions
- Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Simmer until potatoes are tender but not falling apart, about 5 minutes. Drain potatoes transfer to a rimmed baking sheet to allow excess moisture to evaporate.
- When potatoes are cool enough to handle, split each one in half lengthwise and transfer to a large bowl. Add half of oregano, half of parsley, half of garlic, and half of olive oil. Season to taste with salt and pepper and toss roughly until potatoes are well-coated in mixture and their surfaces are a little roughed up.
- Combine remaining oregano, parsley, olive oil, garlic, scallions, shallots, and mustard in a large bowl.
- Place potatoes cut-side-down over on the grill direct heat and cook, turning occasionally, until well-browned and crisp on both sides, 5 to 8 minutes total. Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking
- Split lemon in half and place cut-side-down directly over heat. Grill until well browned, about 5 minutes. Squeeze grilled lemons into bowl with potatoes. Toss potatoes to thoroughly coat in fresh herb, olive oil, mustard, and lemon juice mixture. Season to taste with salt and pepper. Serve immediately.
