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.
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.)
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.
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.
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.
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.
Add the remaining ingredeints and process until emulsified.
Toss the warm potatoes and scallions with the dressing and serve warm or at room temperature.