Why grill the vegetables for a potato salad instead of just the potatoes? Because the bell peppers and onion pick up char and sweetness on the grill that you cannot get from a raw salad. Two pounds of small red potatoes, sliced red and yellow bell peppers, and sliced red onion, all tossed with olive oil, salt, and pepper. Grilled ten to fifteen minutes until tender and marked. Dressed with a vinaigrette of fresh lemon juice, Dijon mustard, and honey. Finished with chopped fresh parsley.
The lemon juice in the vinaigrette is what makes this version different from a typical grilled potato salad. It is sharper and brighter than vinegar, and the honey softens it into something that coats the warm vegetables without being cloying. Toss everything while still warm from the grill. This is the one we bring to every summer cookout.
Tips for Making Lemony Grilled Potato Salad
Grill the potatoes and vegetables together
Toss everything with olive oil, salt, and pepper. The potatoes, bell peppers, and onion all cook in ten to fifteen minutes over medium-high heat. Turn occasionally.
The red potatoes are small enough to grill without boiling first. If your potatoes are larger, halve them so they cook evenly.
Dress while warm
Whisk the lemon juice, Dijon mustard, and honey together. Pour over the grilled vegetables immediately after removing from the grill.
Warm vegetables absorb dressing. Cold vegetables just sit under it. Toss gently and finish with chopped parsley.
Lemony Grilled Potato Salad
Total Time: 45 minutes
Yield: Serves 6
Diet: Vegetarian
Description
A delicious mayo-less potato salad made on the grill, perfect for summer BBQs with a tangy lemony vinaigrette.
Ingredients
Units
- 2 pounds small red potatoes
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the grill to medium-high heat.
- Toss the potatoes, bell peppers, and onion with olive oil, salt, and pepper.
- Grill the vegetables for about 10-15 minutes, turning occasionally, until tender and grill marks appear.
- In a small bowl, whisk together lemon juice, Dijon mustard, and honey.
- Remove vegetables from the grill and place in a large bowl.
- Pour the lemon vinaigrette over the grilled vegetables and toss to coat.
- Garnish with fresh parsley before serving.
Notes
from Cooking Light June 2012
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Category: Side Dish
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
Frequently Asked Questions
Can I use different potatoes?
Small red potatoes hold their shape best on the grill. Fingerlings or baby Yukon Golds also work. Avoid russets, they crumble.
Can I make this ahead?
Yes. It is good warm or at room temperature. The lemon vinaigrette keeps it bright for several hours.
What does the honey do in the vinaigrette?
One tablespoon of honey balances the tartness of the lemon juice and the sharpness of the Dijon. Without it, the dressing is too sour on its own.
If You Liked This Recipe, You’ll Love These
- Grilled Potato and Vegetable Salad with Mustard Vinaigrette
- Grilled Potato Salad with Feta Dressing
- Grilled Potato Salad with Eggs
- Grilled Salmon Potato Salad
The post Lemony Grilled Potato Salad appeared first on Honest Cooking and Travel.
