Chef's Grilled Potato Salad Recipe With Lemon Vinaigrette for Memorial Day by Chef Gigi
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This grilled potato salad recipe is a tangy twist on the classic. If you've never grilled potato salad before, you really need to try this delicious recipe. This easy grilled potato salad recipe with lemon vinaigrette is perfect for any family get-together. This tasty potato salad recipe will have everyone lining up for more.
The ingredient list is simple for this gluten-free potato salad: Yukon gold potatoes (check out the health benefits of potatoes), green onions, fresh oregano, fresh parsley, garlic, a shallot, olive oil, whole-grain mustard, cayenne pepper and a lemon (check out the health benefits of lemon). The potatoes are parboiled before being seasoned and grilled until tender. The remaining ingredients are added to create the perfectly grilled, lemony potato salad.
Serve this Yukon gold potato salad as a side dish for lunch or dinner with barbecued meats, steaks, chicken, pork or whatever you enjoy potato salad with. Be ready for recipe requests!
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
- 2 pounds medium-sized Yukon gold potatoes
- 1/4 cup green onions, thinly sliced
- 2 tablespoons minced fresh oregano (divided)
- 1/4 cup minced fresh parsley leaves (divided)
- 4 cloves garlic, minced, divided
- 1 shallot, small dice
- 1/4 cup extra virgin olive oil (divided)
- 1 tablespoon whole grain mustard
- 1/4 teaspoon cayenne pepper
- 1 lemon, cut in half
Here's how to make it:
- Place potatoes in a large pot of cold salted water. Bring to a boil and simmer until tender but not cooked through, about 5 minutes. Drain potatoes and put on a baking sheet to dry. When cool split lengthwise and transfer to a large bowl. (You could use small white or red potatoes if you can't find Yukon gold.)
- To the bowl, add half the herbs, spices and oil only. Season with salt and pepper. Toss until potatoes are thoroughly coated.
- In another bowl, combine the remaining herbs, spices and olive oil. Add the Dijon. Stir and set aside.
- Place potatoes cut side down on direct heat on your grill cook until browned and crisp on both sides, 5 to 10 minutes. Transfer potatoes to the bowl with the herb, olive oil and Dijon mixture.
- Cut lemon in half and place the cut side down directly on the grill until well caramelized, about 5 minutes. Remove and squeeze grilled lemon into the bowl with the potatoes and herbs. Toss to coat. Season with salt and pepper. Serve immediately. Store the potato salad in an airtight container in the fridge for up to five days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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