Memorial Day Grilled Potato Salad Recipe With Lemon Vinaigrette by Chef Gigi

Memorial Day Grilled Potato Salad Recipe With Lemon Vinaigrette

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. It will have everyone lining up for more.

The ingredient list is simple for this gluten-free potato salad: Yukon gold potatoes, green onions, fresh oregano, fresh parsley, garlic, a shallot, olive oil, whole-grain mustard, cayenne pepper and a 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!

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Cuisine: American
Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes

Servings: 8


  • 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

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Recipe Notes

  • You could use small white or red potatoes if you can't find Yukon gold.
  • Store the potato salad in an airtight container in the fridge for up to five days.

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 to 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.

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. This recipe has been analyzed by HappyForks. However, 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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Chef Gigi
Stephen Dimmick look - #Vegan for your grill ! Happy Labor Day !
Elisa Schmitz
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 Porcaro
oh wow...I missed this for Labor Day but will definitely make these this week! Thanks Chef Gigi Gaggero

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