Grilled Potato Salad
A refreshing take on a classic dish, this grilled potato salad combines perfectly cooked potatoes with vibrant herbs and a zesty dressing for a gourmet summer side.
Ingredients
Main ingredients
- 2 pounds Potatoes (Yukon Gold or red potatoes) Choose waxy potatoes for better texture.
- 4 pieces Green onions, chopped Add more for extra flavor if desired.
- 1/4 cup Dill or parsley, freshly chopped Adjust according to taste preferences.
- 1/4 cup Olive oil (extra virgin for more flavor) Use high-quality olive oil for best taste.
- 2 tablespoons Vinegar Provides necessary acidity.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
Instructions
Preparation
- Wash the potatoes thoroughly and cut them into quarters (or halves for smaller potatoes).
Cooking
- Place the cut potatoes in a pot of salted water, bring to a boil, and cook until just fork-tender, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
- Preheat your grill to medium-high heat.
- Toss the cooled potatoes with olive oil, salt, and pepper, then place them cut-side down on the grill. Grill for about 5-7 minutes or until nicely charred.
Dressing and Serving
- In a bowl, whisk together olive oil, vinegar, and a pinch of salt and pepper until combined.
- Once grilled, let the potatoes cool a bit. In a large mixing bowl, combine grilled potatoes, chopped green onions, and herbs. Drizzle the dressing over and mix gently to coat.
- Serve warm or cold, garnished with fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The potatoes may absorb more dressing, so stir before serving and add more olive oil or vinegar if needed.