Grilled Potato Salad

This unique take on classic potato salad features waxy potatoes grilled whole until tender and slightly charred, giving them a smoky depth that boiling simply cannot achieve. Once cooled, the potatoes are tossed with crisp red onion, fresh herbs, and a vibrant dressing made from olive oil, vinegar, and mustard. The result is a dish with excellent texture—creamy insides contrasting with chewy, caramelized skins. It’s perfect for summer barbecues, picnics, or as a hearty side dish that holds up well at room temperature.

Cooking Method: Baking, Grilling, Smoking, Stewing

Cuisine: American

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 320

Dietary: Vegetarian

Description

This unique take on classic potato salad features waxy potatoes grilled whole until tender and slightly charred, giving them a smoky depth that boiling simply cannot achieve. Once cooled, the potatoes are tossed with crisp red onion, fresh herbs, and a vibrant dressing made from olive oil, vinegar, and mustard. The result is a dish with excellent texture—creamy insides contrasting with chewy, caramelized skins. It’s perfect for summer barbecues, picnics, or as a hearty side dish that holds up well at room temperature.

Directions

1
Preheat grill to medium-high heat and clean the grates.
2
Wash potatoes thoroughly and prick them several times with a fork to allow steam to escape.
3
Brush potatoes lightly with olive oil and sprinkle with salt and black pepper.
4
Place potatoes directly on the grill grate and cook, turning every 10 minutes, until tender when pierced with a knife and skins are charred, about 40-50 minutes.
5
Remove potatoes from the grill and let them cool completely, then cut into bite-sized cubes.
6
In a small bowl, whisk together white vinegar, prepared mustard, olive oil, sugar, salt, and minced garlic until emulsified.
7
In a large mixing bowl, combine the cubed potatoes, thinly sliced onions, chopped parsley, and chopped chives.
8
Pour the vinaigrette over the potato mixture and toss gently to coat evenly without mashing the potatoes.
9
Taste and adjust seasoning with additional salt, pepper, or vinegar if needed.
10
Cover and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately at room temperature.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 250mg11%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 5g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled, potato, salad, smoky, summer, side-dish, barbecue, vegetarian, vinaigrette, onion, herbs, charred, easy, picnic, make-ahead, healthy, comfort-food, fresh, rustic

Read it online: https://www.chefs-mate.com/recipe/grilled-potato-salad-2/