Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe

Comfortable Sunday! Should you want another recipe thought to make to your weekend celebrations, give this grilled potato salad a strive! Once I say the phrases “potato salad,” my thoughts can solely consider the sort that’s laden with mayonnaise… which, admittedly, I’ll eat and revel in as soon as in a blue moon, however I really like this one SO way more. By par-boiling after which grilling the potatoes, you get to style the fantastic char-ry style of the precise potato and never only a bunch of mayo.

Grilled Potato Salad with Grilled Scallion Vinaigrette

And talking of not-mayo, this dressing is ridiculously good. Grilled scallions are blended with miso, vinegar, mustard, olive oil, and a contact of sizzling sauce (however not sufficient to make it too spicy)… it’s a superb mixture by one in all my favourite cooks, Stephanie Izard, who owns a bunch of eating places in Chicago, my favourite being The Woman and the Goat. What I really like most about Stephanie’s meals is that she places sudden elements along with flavors that actually pop. You may assume “how are blueberries, miso, and potatoes going to style collectively,” and the reply is: in fact it’ll style superior as a result of Stephanie considered it.

Grilled Potato Salad with Grilled Scallion Vinaigrette

Grilled Potato Salad with Grilled Scallion Vinaigrette

This recipe comes from her new e book Collect & Graze. What actually attracts me to this recipe is that the grilling trifecta: the potatoes, scallions, and the blueberries, are all grilled. This was a success final weekend after I made it for our whole household. Once I made it once more for the weblog, I added a couple of issues – some pickled onions to the salad and a handful of cilantro to the dressing – to make the salad extra colourful.

Grilled Potato Salad with Grilled Scallion Vinaigrette

For extra superior summer season recipes, take a look at Collect & Graze. It’s not vegetarian by any stretch however there are some actually artistic plant-forward concepts that I’ve bookmarked: Grilled Maitake Mushrooms with Tart Plums, Pickled Watermelon Rind Salad, and Strawberry Gazpacho, simply to call a couple of.

For extra last-minute veggie grilling inspo, strive these grilled recipes that I posted earlier this week!

Grilled Asparagus Lemon-Thyme Farro Salad

Grilled Avocados Filled with Veggie Ceviche

Grilled Potato Salad with Grilled Scallion French dressing


  • 2 kilos tiny potatoes or fingerling potatoes
  • Additional-virgin olive oil, for drizzling
  • ½ pint contemporary blueberries
  • ¼ cup contemporary mint leaves
  • ⅓ cup pickled onions, non-compulsory
  • 2 scallions, finely chopped
  • Sea salt
  • 1 bunch scallions (minus the two scallions chopped above)
  • 2½ tablespoons extra-virgin olive oil, divided
  • 1 tablespoon champagne (or white wine) vinegar
  • 1 tablespoon white miso
  • ½ tablespoon Dijon mustard
  • 1 teaspoon sriracha or sizzling sauce of your selection
  • small handful (about ¼ cup) cilantro
  • Sea salt
  1. Boil the potatoes: Fill a medium pot with room temperature water. Add a handful of salt to the water after which the potatoes. Carry the water to a rolling boil after which cut back the warmth in order that the water simmers. Cook dinner till the potatoes are simply fork-tender, about 15 minutes (they’ll end cooking on the grill). Drain the potatoes, and when cool sufficient to deal with, minimize in half lengthwise.
  2. Preheat a grill or grill pan to medium warmth.
  3. Make the dressing: Toss the scallions with ½ tablespoon of the oil and season with a pinch of salt. Grill till simply charred, turning as soon as, about 2 minutes. Chop and switch to a meals processor and add the vinegar, miso, mustard, sriracha, and three tablespoons water. Pulse till mixed. Add the cilantro and the remaining 2 tablespoons oil and pulse once more.
  4. Toss the potatoes generously with olive oil, salt and pepper. Grill minimize facet down for five to six minutes or till char marks type. Flip, and prepare dinner 5 minutes extra, till the potatoes are tender and properly charred. The time will rely upon the scale of your potatoes.
  5. Place the blueberries in a bit of foil that is massive sufficient to include them on the grill. Toss with a drizzle of olive oil and grill for two minutes or till they flip a darker blue colour.
  6. Assemble the salad with the potatoes, beneficiant dollops of the dressing, blueberries, mint, the chopped scallions, and extra dollops of the dressing. Prime with pickled onions, if utilizing. Serve heat or at room temperature.



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