Grilled Potato Salad Recipe

Name: Grilled Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs. small red potatoes, halved; 1 cup thin green beans or haricot verts, cut into 3-inch pieces and blanched; 1/4 cup chopped fresh dill; ½ cup crumbled goat cheese (optional); ⅓ cup apple cider vinegar; 1 Tbs. Dijon mustard; ¼ cup finely chopped shallots; 2 tsp. grated lemon peel; ⅔ cup olive oil; 1 Tbs. finely chopped fresh flat-leaf parsley

Servings: persons

3 lbs. small red potatoes, halved
1 cup thin green beans or haricot verts, cut into 3-inch pieces and blanched
1/4 cup chopped fresh dill
½ cup crumbled goat cheese (optional)
⅓ cup apple cider vinegar
1 Tbs. Dijon mustard
¼ cup finely chopped shallots
2 tsp. grated lemon peel
⅔ cup olive oil
1 Tbs. finely chopped fresh flat-leaf parsley

1
Place potatoes in steamer basket that has been set in large saucepan.
2
Steam over boiling water until just tender, about 10 minutes.
3
Remove steamer basket from water.
4
Prepare charcoal grill or preheat gas grill to medium-high heat.
5
(Using a vegetable grilling rack will help keep potatoes from slipping through grates.)
6
Brush potatoes with a little olive oil and grill until tender and tinged with brown, turning often, about 6 minutes.
7
Meanwhile, make dressing: In small bowl, whisk together vinegar, mustard, shallots and lemon peel.
8
Slowly whisk in oil until blended.
9
Stir in parsley.
10
Transfer potatoes to shallow serving bowl.
11
Add green beans, dill and cheese if using.
12
Pour 34 cup dressing over salad and toss to coat.
13
Season with salt and pepper to taste.
14
Serve warm or at room temperature.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 lbs. small red potatoes, halved, 1 cup thin green beans or haricot verts, cut into 3-inch pieces and blanched, 1/4 cup chopped fresh dill, ½ cup crumbled goat cheese (optional), and more.

Yes, Grilled Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Potato Salad

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