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.
- 3 lbs The Little Potato Company Dynamic Duo bagged potatoes
- 6 scallions, whole
- 1/4 cup extra virgin olive oil
- kosher salt and pepper
- 1/2 cup Italian parsley, chopped
- 1/4 cup chives, chopped
- 2 Tbsp thyme, woody stems removed and chopped
- 1 tsp lemon zest, grated
- 1 Tbsp dijon mustard
- 2 Tbsp dill pickle juice
- 2 Tbsp white wine vinegar
- 2 tsp lemon juice
- pinch of sugar
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup extra virgin olive oil
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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. 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 potoes and halve the larger ones. Skewer the smaller potatoes for easier grilling. Season well with kosher salt and 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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Grill the potato skewers, halves and scallions, turning once, until the potatoes and scallions are fully cooked and have nice brown grill marks. Carefully remove the potatoes from the skewers and add to a bowl with the grilled potato halves. Coarsely chop the grilled scallions and add them to the bowl.
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Combine the herbs and lemon zest in the bowl of a food processor or mini prep fitted with a steel blade. Process until the herb are very finely minced but still bright green.
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Add the remaining ingredeints and process until emulsified.
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Toss the warm potatoes and scallions with the dressing and serve warm or at room temperature.
- 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.