Grilled Potato Salad Recipe

Grilled Potato Salad Recipe

Course Side Dish

Cuisine American

Keyword grilled potato salad

Prep Time 15

Cook Time 20

Rest Time 1

Total Time 1 35

Servings

Calories 168kcal

Ingredients

For the Potato Salad

2 ½ pounds yellow new potatoes , cut in half
3 tablespoons extra-virgin olive oil , divided
3 garlic cloves , pressed or minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 medium red onions , peeled, then halved, then quartered
6 green onions , thinly sliced
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh Italian parsley

For the Dressing

⅓ cup extra-virgin olive oil
2 tablespoons champagne vinegar
1 tablespoon lemon juice
1 tablespoon grainy mustard
1 teaspoon granulated sugar
1 garlic clove , pressed or minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Give the potatoes a head start by boiling them first. Add 2 ½ pounds yellow new potatoes to a large pot and cover with cold water. Bring to a boil, then add 1 tablespoon kosher salt. Stir to dissolve the salt, and cook until the potatoes are tender but still firm, 5-10 minutes depending on size. Drain, and when cool enough to handle, slice the potatoes in half.
Preheat the grill. Prepare the grill for direct cooking over medium heat (350°F to 450°F). Brush the cooking grates clean.
Season the potatoes and onion before grilling. While the grill heats, in a large bowl, whisk 2 tablespoons extra-virgin olive oil with 3 garlic cloves, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Add the halved potatoes, and toss to coat, taking care not to break the potatoes apart, and set aside.
Place 2 medium red onions on a baking sheet or cutting board, brush them with 1 tablespoon of olive oil, and set aside.
Grill the potatoes and sliced red onion. Grill the potatoes and onion over direct medium heat, with the lid closed, turning occasionally, until tender, about 20 minutes. Grill the onion slices for 10-15 minutes, or until tender and browned, turning occasionally. Remove the onion. Transfer the potatoes and onion to the large bowl and set aside.
Make the dressing. In a small bowl, whisk ⅓ cup extra-virgin olive oil, 2 tablespoons champagne vinegar, 1 tablespoon lemon juice, 1 tablespoon grainy mustard, 1 teaspoon granulated sugar, 1 garlic clove, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
Add the dressing and fresh aromatics. Pour the dressing over the potatoes and onion, then add the 6 green onions, 3 tablespoons chopped fresh Italian parsley, 3 tablespoons chopped fresh dill, and gently toss.
Rest before serving. Cover and let stand at room temperature for about 1 hour for the flavors to blend before serving.

Nutrition