There's no mayo-laden goop over here. This potato salad is grilled to perfection and then drizzled with a light vinaigrette dressing.
Grilling potatoes gives a nice, crispy edge to this typically heavy salad. The scallion vinaigrette is a tangy and light addition, and provides the perfect answer to the "should I really bring a salad full of mayo to the hot picnic?" question.
Grilled potato salad with scallion vinaigrette recipe
- 2 large russet potatoes, scrubbed clean
- 6 scallions
- 1/4 cup extra-virgin olive oil, plus extra for grilling
- Salt and pepper
- 1-1/2 tablespoons white wine vinegar
- Juice of 1/2 a lemon
- Place the potatoes into a large saucepot, and cover them with water. Bring the water to a boil, and let simmer for about 7 to 10 minutes.
- Remove the potatoes from the water, and after letting them cool for a few minutes, slice them diagonally into 1/4-inch-thick slices. Brush with olive oil, and season generously with salt and pepper.
- Drizzle the scallions with olive oil, and season them with salt and pepper.
- Heat an outdoor grill over medium-high heat.
- Once the grill is hot, place the scallions onto the grill, and grill each side for about 1 minute, until they start to wilt and blacken. Remove the scallions from the grill, and set them aside.
- Place the potato slices onto the grill, and cook for about 3 to 4 minutes per side, careful to not let them burn. Flip once grill marks show on each side and the potatoes start to crisp around the edges.
- Make the dressing by whisking together the 1/4 cup of olive oil, the vinegar and the lemon juice. Chop 1 of the grilled scallions, and add it to the dressing.
- Plate the grilled potatoes with the grilled scallions. Pour the dressing on top, and serve warm.
More potato salad recipes
Green beans and potato salad with herbs
Simple new potato salad
Grilled sweet potato salad