Lemony Grilled Potato Salad Recipe

Name: Lemony Grilled Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small Yukon gold potatoes; 3 tablespoons extra-virgin olive oil, divided; 1 small red onion, cut into 1/2-inch-thick slices; 1 red bell pepper, cut in half and seeded; Cooking spray; 3 tablespoons chopped fresh basil; 2 tablespoons chopped fresh chives; 3 tablespoons fresh lemon juice; 1 teaspoon capers; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 pounds small Yukon gold potatoes
3 tablespoons extra-virgin olive oil, divided
1 small red onion, cut into 1/2-inch-thick slices
1 red bell pepper, cut in half and seeded
Cooking spray
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
3 tablespoons fresh lemon juice
1 teaspoon capers
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Preheat grill to medium-high heat.
2
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool slightly. Cut potatoes in half. Combine potatoes and 2 teaspoons oil in a large bowl, and toss well to coat.
3
Brush onion and bell pepper evenly with 1 teaspoon oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Remove vegetables from grill; cool slightly. Cut bell pepper into thin strips. Cut onion slices into quarters.
4
Combine remaining 2 tablespoons olive oil, basil, and remaining ingredients in a large bowl, stirring with a whisk. Add vegetables to bowl; toss to coat.
5
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6
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294

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 11 ingredients. The key ingredients include: 2 pounds small Yukon gold potatoes, 3 tablespoons extra-virgin olive oil, divided, 1 small red onion, cut into 1/2-inch-thick slices, 1 red bell pepper, cut in half and seeded, and more.

Yes, Lemony 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.

That's it — enjoy your meal!

Lemony Grilled Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions