Grilled Potato Salad

Julie Busha shares a great side dish recipe


2 lbs of small yellow or red skinned potatoes

Kosher Salt

2 Tbsp minced fresh Oregano, divided

2 Tbsp mined fresh Parsley, divided

4 minced Garlic Cloves, divided

1/4 Cup Extra Virgin Olive Oil, divided

Fresh Ground Pepper

4 Green Onions, thinly sliced

1 Small Shallot, minced

1 Tbsp Whole Grain Mustard

1 Whole Lemon  



Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook about 5 minutes before draining.  When potatoes are cool enough to handle, split in half lengthwise and transfer to a large bowl.  Add half of the following: Oregano, Parsley, Garlic & OliveOil.  Season to taste with salt and pepper and toss until potatoes are well coated in mixture and surfaces are a little roughed up.  Combine the remaining oregano, parsley, olive oil, garlic, green onions, shallots and mustard in a large bowl.


Heat up the grill to medium/medium-high and clean grates. Put potatoes cut side down over direct heat and cook, turning occasionally, until well browned and crisp, 5-8 minutes.  Transfer potatoes to the bowl with the mixture as they finish cooking.  Cut the lemon in half and place cut side down over the heat. Grill until well browned, about 5 minutes.  Squeeze grilled lemon into the bowl and toss. Season with salt and pepper to taste and serve immediately.  


Serves 4-6.

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