Grilled Potato Salad with Tomato Vinaigrette Recipe

Name: Grilled Potato Salad with Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter; 3 smallish purple baking potatoes from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter; 8 tiny red new potatoes from Idaho, left whole; Olive oil, for light coating; 1/4 cup extra virgin olive oil; 1/8 cup red wine vinegar; 2 tablespoons capers; 1 tablespoon picked thyme leaves; 4 cloves garlic, crushed; Salt and freshly cracked black pepper; 2 vine-ripened yellow tomatoes; 4 tablespoons extra virgin olive oil; 3 tablespoons red wine vinegar; 1 clove fresh garlic; Salt; 8 miniature red pear tomatoes, halved; 8 miniature yellow grape tomatoes, halved; 1/2 pint mixed red and yellow currant tomatoes or small cherry tomatoes; 4 tablespoons basil chiffonade; 8 ounces soft fresh goat cheese; Basil oil*, for garnish; Basil sprigs, for garnish

Servings: persons

2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter
3 smallish purple baking potatoes from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter
8 tiny red new potatoes from Idaho, left whole
Olive oil, for light coating
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
2 tablespoons capers
1 tablespoon picked thyme leaves
4 cloves garlic, crushed
Salt and freshly cracked black pepper
2 vine-ripened yellow tomatoes
4 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 clove fresh garlic
Salt
8 miniature red pear tomatoes, halved
8 miniature yellow grape tomatoes, halved
1/2 pint mixed red and yellow currant tomatoes or small cherry tomatoes
4 tablespoons basil chiffonade
8 ounces soft fresh goat cheese
Basil oil*, for garnish
Basil sprigs, for garnish

1
Cook each kind of potato separately.
2
Start potatoes in cold, salted water, bring to a boil, and cook until tender, yet not falling apart.
3
Drain and cool on parchment paper.
4
Cut the tiny red potatoes into wedges.
5
Toss in olive oil.
6
Place on hot grill and grill on both sides until grill marks show and they are warm throughout.
7
Combine all ingredients for the Potato Dressing allow to steep for about 1/2 hour.
8
Toss the potatoes in the steeped dressing.
9
Set aside.
10
Blend the yellow vine ripe tomatoes in a blender with extra virgin olive oil, vinegar, garlic, and salt until smooth.
11
Strain through a fine sieve.
12
Place all the miniature tomatoes in a bowl, sprinkle with salt and basil, cover with yellow tomato vinaigrette and gently mix.
13
Adjust seasoning with more vinegar, salt, and oil, if needed.
14
Arrange grilled dressed potatoes in the center of each of 4 plates and surround with the tomato salad.
15
Top each salad with 2 ounces goat cheese.
16
Drizzle with basil oil and top with a basil sprig.
17
*Found in specialty markets

843

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 baking potatoes, like russets, from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with round cookie cutter, 3 smallish purple baking potatoes from Idaho, peeled, sliced, into 12 pieces about 1/2-inch thick, punched out with oval cookie cutter, 8 tiny red new potatoes from Idaho, left whole, Olive oil, for light coating, and more.

Yes, Grilled Potato Salad with Tomato Vinaigrette 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.

That's it — enjoy your meal!

Grilled Potato Salad with Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions