How to Make Grilled Potato Salad With Lemon Vinaigrette! by Chef Gigi Gaggero

How to Make Grilled Potato Salad With Lemon Vinaigrette!

This grilled potato salad recipe is a tangy twist on the classic! It's perfect for any family get-together! 

You'll need:

  • 2 pounds medium-sized Yukon potatoes
  • 1/4 cup scallions, 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
  • salt and freshly ground black pepper
  • 1 tablespoon whole-grain mustard
  • 1/4 teaspoon cayenne pepper
  • 1 lemon, cut in half

Here's how to make it:

  1. 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.
  2. To the bowl, add half the herbs, spices and oil only. Season with salt and pepper. Toss until potatoes are thoroughly coated.
  3. In another bowl, combine the remaining herbs, spices and olive oil. Add the Dijon. Stir and set aside.
  4. Place potatoes cut side down on direct heat on your grill cook until browned and crisp on both sides, 5-10 minutes. Transfer potatoes to the bowl with the herb, olive oil and Dijon mixture.
  5. 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. 
Chef Gigi Gaggero
Stephen Dimmick look - #Vegan for your grill ! Happy Labor Day !
Elisa All Schmitz 30Seconds
Yum, Chef Gigi Gaggero! Happy Labor Day weekend, chica! xoxo
Jan Mostrom
yum! I just missed this before I went to the farmers market for my dinner tonight. I'm going back Chef Gigi Gaggero! You are amazing! Have a beautiful weekend!
Kelli Schulte
oh wow...I missed this for Labor Day but will definitely make these this week! Thanks Chef Gigi Gaggero

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