Grilled Potato Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8 servings
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Calories
243 kcal
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Course
Side Dish
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Cuisine
North American
Grilled Potato Salad Recipe
Description
Small potatoes are boiled until tender then cooled and halved. A scallion pesto is prepared by blending olive oil, green onion tops, basil, lemon juice, Parmesan, and garlic. The potatoes and thick-cut red onion slices are tossed in neutral cooking oil, salt, and pesto, then grilled over medium-high heat until charred and slightly softened.
After grilling, the potatoes and onions are mixed with more scallion pesto and fresh basil leaves, creating a vibrant salad that balances the creaminess of the potatoes with the fresh herbs and grilled notes.
This salad works well as a side for grilled meats or vegetarian meals, offering a combination of creamy texture, smoky flavor, and herbaceous brightness.
Ingredients
- 2 lb potato small
- 1 medium red onion thickly sliced
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon salt sea salt
- ¼ cup basil sliced leaves
Scallion Pesto
- ½ cup olive oil
- ¼ cup green onion green parts only, chopped
- ¼ cup basil leaves
- 2 tablespoons lemon juice fresh is best
- 2 tablespoons Parmesan Cheese
- 1 clove garlic
Instructions
- Place the potatoes in a medium-size pot, add enough cold water to cover them, then bring them to a boil over high heat. Reduce the heat to medium and boil the potatoes for 10-15 minutes, or until they can be pierced with a toothpick. Remove them from the heat, drain, and set them aside to cool.
- While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on medium speed until mostly smooth. Taste and salt as needed.
- Preheat your BBQ to medium-high heat. Once the potatoes are cool enough to handle, cut them in half and put them into a medium-sized bowl. Add the red onion, oil, salt, and 2 tablespoons of the pesto and toss to coat.
- Grill the potatoes and onions for about 5 minutes, until they begin to char.
- Transfer the potatoes and onions to a bowl and toss with the scallion pesto and sliced basil leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 243kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 333mg | 14% |
| Potassium | 554mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 13mg | 14% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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