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. (While the potatoes cook, make the vinaigrette.)

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Preheat the grill to med/high heat. Drain the potatoes & halve the larger ones. Skewer the smaller potatoes for easier grilling. Season well with kosher salt & pepper.

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Place the potato skewers, halved potatoes, and the whole scallions on a sheet tray. Drizzle and toss with olive oil and season generously with kosher salt and pepper.

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