loveandlemons5.0
Grilled Potato Salad with Grilled Scallion Vinaigrette
This grilled potato salad recipe is adapted from Gather & Graze by Stephanie Izard and is re-published with permission from the publisher.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●food processor
📝 Preparation Steps
1
Boil the potatoes: Fill a medium pot with room temperature water. Add a handful of salt to the water and then the potatoes. Bring the water to a rolling boil and then reduce the heat so that the water simmers. Cook until the potatoes are just fork-tender, about ⏱️ 15 minutes (they’ll finish cooking on the grill). Drain the potatoes, and when cool enough to handle, cut in half lengthwise.
small handful (about ¼ cup) cilantro
2
Preheat a grill or grill pan to medium heat.
3
Make the dressing: Toss the scallions with ½ tablespoon of the oil and season with a pinch of salt. Grill until just charred, turning once, about ⏱️ 2 minutes. Chop and transfer to a food processor and add the vinegar, miso, mustard, sriracha, and 3 tablespoons water. Pulse until combined. Add the cilantro and the remaining 2 tablespoons oil and pulse again.
4
Toss the potatoes generously with olive oil, salt and pepper. Grill cut side down for 5 to ⏱️ 6 minutes or until char marks form. Flip, and cook ⏱️ 5 minutes more, until the potatoes are tender and well charred. The time will depend on the size of your potatoes.
5
Place the blueberries in a piece of foil that's large enough to contain them on the grill. Toss with a drizzle of olive oil and grill for ⏱️ 2 minutes or until they turn a darker blue color.
6
Assemble the salad with the potatoes, generous dollops of the dressing, blueberries, mint, the chopped scallions, and more dollops of the dressing. Top with pickled onions, if using. Serve warm or at room temperature.
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