Grilled Potato Salad with Herb Vinaigrette

Scribbled Underline

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.

I recommend skewering the potatoes so they don’t fall between the grates.



Scribbled Arrow

– The Little Potato Company  – scallions – extra virgin olive oil – kosher salt and pepper – Italian parsley – chives, – thyme – lemon zest –  mustard – pickle juice – white wine vinegar – lemon juice – sugar – kosher salt – freshly ground black pepper

Step 1

Place the Creamer potatoes and 2 tsp of kosher salt in a large saucepan and cover with cool water.

Scribbled Underline

Step 2

Preheat the grill to med/high heat. Drain the potoes and halve the larger ones. Skewer the smaller potatoes for easier grilling.

Scribbled Underline

Step 3

Place the potato skewers, halved potatoes, and the whole scallions on a sheet tray.

Scribbled Underline

Step 4

Grill the potato skewers, halves and scallions, turning once, until the potatoes and scallions are fully cooked and have nice brown grill marks.

Scribbled Underline

Step 5

Combine the herbs and lemon zest in the bowl of a food processor or mini prep fitted with a steel blade.

Scribbled Underline

Step 6

Add the remaining ingredeints and process until emulsified.

Scribbled Underline

Step 7

Toss the warm potatoes and scallions with the dressing and serve warm or at room temperature.

Scribbled Underline


Curved Arrow
Scribbled Underline