by: Kate McMillan
Cook Time
15 minutes
Prep Time
10 minutes
Yield
4-6 servings
Total Time
15 minutes
Prep Time
10 minutes
Yield
4-6 servings
summary
Potato salads are one of those mainstays at a backyard summer cookout. And for good reason: they are delicious! This one is particularly tasty as we’ve par-cooked the potatoes and then finished them on the grill for a wonderful smokey flavor and crisp edges.
ingredients
- Potato Salad Ingredients:
- 1 ½ pounds red skin potatoes, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 scallions, chopped
- ¼ cup chopped fresh parsley
- Lemony Vinaigrette Ingredients:
- 1 tablespoon whole-grain mustard
- Juice of 1 1/2 lemons
- 1 tablespoons finely chopped shallots
- 1 small clove garlic, finely minced
- 3 tablespoons extra-virgin olive oil
directions
- Cut the potatoes in half, lengthwise and add them to a large saucepan along with 2 teaspoons of salt. Cover the potatoes by 2 inches with cold water and set the pan over medium-high heat. Bring to a boil and then lower the heat to a simmer. Cook just until softened, but not fully cooked, about 7 minutes. Drain the potatoes and set aside.
- In a small mixing bowl, stir together the mustard, lemon juice, shallots and garlic. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Whisk in the olive oil and adjust seasoning, to taste, with salt and pepper.
- Set a griddle pan over 2 burners on the stove over high heat. Toss the potatoes with the olive oil and season with salt and pepper. Once the griddle is good and hot, place the potatoes onto the griddle, cut side down. Grill the potatoes until they have nice grill marks, about 4 minutes per side. Transfer the potatoes to a large mixing bowl and let them cool for 5 minutes. While they are still very warm, toss the potatoes with the vinaigrette. Stir in the scallions and parsley and serve.
notes
For even cooking time, choose potatoes that are similar in size.
The trick to this recipe is adding the vinaigrette while the potatoes are still warm. This way, they absorb more of the vinaigrette, and are therefore more flavorful.
You can make the vinaigrette a day in advance and parcook the potatoes a couple hours in advance.
Be sure not to overcook your potatoes in the water or they will fall apart on the grill. You want them just soft enough to insert the tip of a pairing knife, but not fully cooked.
You can grill the potatoes on a griddle pan or directly on a grill.
