Grilled Potato Salad with Herb Vinaigrette Story

Grilled Potato Salad with Herb Vinaigrette

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INGREDIENTS

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Place the Creamer potatoes and 2 tsp of kosher salt in a large saucepan and cover with cool water. Cover, bring to a boil, then reduce to simmer.

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Cook until the potatoes are barely fork tender, about 10 mins. Preheat the grill to med/high heat. Drain the potatoes and halve the larger ones.

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Skewer the smaller potatoes for easier grilling. Season well with kosher salt and pepper. Place the potato skewers, halved potatoes, and the whole scallions on a sheet tray.

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Drizzle and toss with olive oil and season generously with kosher salt and pepper. Grill the potato skewers, halves and scallions, turning once, until the potatoes and scallions are fully cooked.

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MORE RECIPES

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