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.