Grilled Potato Salad

I found a similar version of this recipe in one of my mom’s cooking magazines, ages (like 28 years ages) ago. It is a really nice twist on any usual summer potato salad, heck, you could even pair it with a green salad and call it a complete dinner. Or it pairs perfectly with the Sweet & Spicy Ribs. Much of the recipe can be prepared ahead of time, like the pre-cook of the potatoes, the dressing too. This can certainly be made with greek yogurt or sour cream to avoid the worry of mayo on a hot day. This one is a keeper.

Stay safe this Memorial Day.

Grilled Potato Salad

Makes 6 servings

2 lbs small red potatoes – cut in half (roughly 2 inches pieces)
1 tablespoon salt (I use kosher salt (affiliate link), use less if using table salt)

5 tablespoon olive oil
1 tablespoon rosemary (fresh) or 1 tsp dried
2 tablespoon white wine (or 1 tablespoon white wine vinegar)

Dressing
3 tablespoon mayonnaise (greek yogurt or sour cream work too)
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
3 medium scallions, sliced thinly on the diagonal (white and green parts)
3 tablespoons minced parsley
Salt and pepper to taste

In a large pan, add cut potatoes and barely cover with water add salt. Simmer for 10-15 minutes until tender but not falling apart, drain and return potatoes to pan, cover with a towel. Meanwhile, in a small bowl, mix together oil, rosemary and white wine (or vinegar), then remove towel and pour over the potatoes and mix to coat. This can sit on the counter for a few hours ahead of grilling (mixing around occasionally to keep coated in oil mixture).

For the dressing, in a large serving bowl, mix together the remaining ingredients, mayo through salt and pepper. Set aside.

Set grill to medium high and preheat. Place the potatoes on the grill, cut-side down, don’t touch until they can be moved without sticking, continue to turn and cook until grilled nicely on all sides, about 10-13 minutes total. Transfer to serving bowl with dressing, toss to combine.

This dish can be served warm or at room temp. Mind the weather situation if using mayonnaise.