Grilled Potato Salad with Herb Vinaigrette

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This grilled potato salad with herb vinaigrette tastes like springtime in a bowl! Buttery Creamer potatoes are sizzled on the grill and then doused in a fresh and bright herb vinaigrette for a simply delicious side dish.

Today’s post is sponsored by The Little Potato Company. Opinions are my own and I appreciate your support of the brands and companies that support What Should I Make For…

With spring in full swing, I’m all about giving our meals a fresh spin with dishes like this grilled potato salad with herb vinaigrette. There’s just something about meals prepared on the grill that scream healthy and light.

We’ve had an exceptionally dreary April, so any time the sun peaks out I want to be outside. That includes eating around the picnic table and grilling whenever possible. But the grill isn’t just about chicken and burgers; sides, salads, and even cocktails can be prepared on the grill.

I love this grilled potato salad made with Creamer potatoes by The Little Potato Company because it incredibly simple, but immensely flavorful. The potatoes are par-boiled (to make it even easier) and then the smaller ones are skewered before grilling.

Why skewer the potatoes?

I recommend skewering the potatoes so they don’t fall between the grates. It’s also so much quicker to flip a skewer than to flip each potato individually.

Some of the potatoes may be a bit bigger so I recommend halving those and grilling them without skewering. This will give your salad different textures and you’ll get to see those gorgeous grill marks on the flat halved sides.

Let’s talk herb vinaigrette

With so few ingredients in this salad, the dressing really needs to pop. That means bright flavors from fresh herbs and lemon. I also bring a little unexpected zing from a glug of dill pickle juice. Don’t knock it til you try it!

I use fresh parsley, chives, and thyme in the herb vinaigrette, but feel free to play around with your favorites. Dill, tarragon, or chervil would be delicious substitutes.

Putting it all together

The secret to making this grilled potato salad really sing is in the tossing. As soon as those potatoes come off the grill, toss them into the herb vinaigrette while they’re still warm. The dressing will absorb into the potatoes and really maximize the flavor.

The buttery centers of the Creamer potatoes with those crispy edges, combined with charred scallions and zingy dressing makes for a perfectly balanced dish. I know I’ll be serving this all spring and summer long and I hope you will too!

Let’s make grilled potato salad with herb vinaigrette

1. Par-boil the Creamer potatoes and drain.
2. Combine the herbs and lemon zest in mini prep and processor until finely minced.
3. Add the remaining vinaigrette ingredients and process until smooth ad emulsified.
4. Skewer the smaller Creamer potatoes and halve the larger ones. Drizzle the potatoes and scallions with olive oil and season with salt and pepper.
5. Grill until golden brown and fully cooked. Don’t turn them too often so you can get nice grill marks on the potatoes.
6. Remove the potatoes from the skewers and chop the grilled scallions. Toss the potatoes and scallions with the vinaigrette while they’re warm and serve.

Tips for success

• I recommend par-boiling the Creamer potatoes so their centers are soft and buttery and they only require a short time on the grill for those pretty grill marks. 
• You can grill the potatoes without boiling first if you prefer, just note that you will need to adjust your temperature and cooking time.
• Skewering the smaller creamer potatoes ensures that you don’t lose any between the grates and turning is a snap. A grill basket will also work.
• I halve the larger Creamer potatoes to create texture within the salad. 
• Mix and match your favorite herbs in the dressing to suit your tastes. Don’t have thyme? Add more parsley. Prefer tarragon? Add or substitute that in place of the thyme. No chives? Substitute scallions.
• If you don’t have a mini prep or food processor, mince the herbs very finely and whisk in the remaining ingredients except for the oil. Add the oil in a slow and steady stream and continue whisking until emulsified.
• Be sure to toss the potatoes with the dressing while they’re still hot so the dressing can absorb into the Creamer potatoes for the best flavor.
• This salad can be served warm (my preference) or at room temperature. 

More tasty potato recipes

• Roasted Fingerling Potato Salad with Green Beans
• Smashed Roasted Fingerling Potatoes
• Creamy Mashed Potatoes
• How to Make Homemade Gnocchi

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