This grilled potato Salad is a smoky, hearty twist on the classic summer side dish. Instead of boiling, the potatoes are grilled to enhance their natural flavor and add a touch of crispiness. Tossed with zesty vinaigrette and fresh herbs, this salad offers a wonderful balance of charred goodness and bright acidity. It¡¯s perfect for picnics, barbecues or as a savory companion to grilled meat and seafood. The medley of texture and bold flavor will have everyone asking for seconds.
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INGREDIENTS:
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2 pounds baby potatoes (red, yellow, or mixed), halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill (optional)
1 clove garlic, minced
1/2 cup crumbled feta or blue cheese (optional)
4 slices bacon, cooked and crumbled (optional)
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INSTRUCTIONS:
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1. Preheat Grill
Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
2. Prepare Potato
Toss halved potatoes with olive oil, salt, and pepper. Place them cut-side down on the grill.
3. Grill Potatoes
Grill potatoes for about 10¨C12 minutes, turning once or twice, until fork-tender and nicely charred. Remove from heat and let cool slightly.
4. Make the Dressing
In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, and garlic. Slowly drizzle in the extra virgin olive oil while whisking to emulsify. Season with salt and pepper to taste.
5. Assemble Salad
In a large bowl, combine grilled potato, sliced red onion and herbs. Pour the vinaigrette over and toss gently to coat. Let sit for 10 to 15 minutes to absorb the flavor.
6. Add Toppings
Just before serving, fold in the crumbled cheese and bacon. Taste, and adjust seasoning, as needed.
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¿ªÔÆÌåÓý tip
Serve warm, at room temperature or slightly chilled. Pairs beautifully with grilled chicken, ribs or seafood.
