I made this for a Saturday lunch when I wanted something more interesting than cold potato salad from a deli. Potatoes and onion sliced into thick rounds, tossed with oil, salt, and pepper, and grilled until charred and tender. Soft boiled eggs, seven minutes in boiling water and then straight into an ice bath, peeled and halved. Everything arranged on a bed of arugula and dressed with a vinaigrette of red wine vinegar, Dijon mustard, olive oil, and fresh herbs.
The soft boiled eggs are the detail that changes this from a side dish to a meal. You press your fork into the yolk and it runs into the warm potatoes and the mustard vinaigrette, creating a rich, golden sauce on the plate. The arugula underneath stays peppery and raw. I could eat this every Saturday, honestly.
Tips for Making Grilled Potato Salad with Soft Boiled Eggs
Boil the eggs for exactly seven minutes
Bring water to a full boil before lowering the eggs in. Seven minutes produces a yolk that is jammy in the centre, not liquid and not chalky.
Transfer the eggs to an ice bath immediately. This stops the cooking and makes them easier to peel. Peel under running water if the shells stick.
Grill the potatoes and onion until charred
Slice both into thick rounds, about half an inch. Toss with oil, salt, and pepper. Grill ten to fifteen minutes, flipping once, until grill marks appear and the potatoes are tender when pierced.
Do not slice too thin. Thin rounds fall through the grates or break when flipped. Thick rounds hold together and develop a better crust.
Grilled Potato Salad with Soft Boiled Eggs
Total Time: 30 minutes
Yield: 4-6 side servings
Description
A delightful twist on the classic potato salad, featuring grilled potatoes, an herb vinaigrette, and soft boiled eggs served on a bed of arugula. Perfect for a summer barbecue.
Ingredients
Units
- 1 pound potatoes
- 1 onion
- 5 eggs
- 2 Tablespoons oil
- Arugula
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh herbs (such as parsley, dill, or chives)
Instructions
- Preheat your grill to medium-high heat.
- Slice the potatoes and onion into thick rounds.
- Toss the potatoes and onion with 2 tablespoons of oil, and season with salt and pepper.
- Grill the potatoes and onion until tender and slightly charred, about 10-15 minutes.
- Meanwhile, bring a pot of water to a boil and carefully add the eggs. Boil for 7 minutes, then transfer to an ice bath to cool.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, olive oil, salt, pepper, and fresh herbs to make the vinaigrette.
- Peel the eggs and slice them in half.
- In a large bowl, combine the grilled potatoes and onion with the vinaigrette.
- Serve the potato salad on a bed of arugula and top with the soft boiled eggs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
Frequently Asked Questions
What herbs work in the vinaigrette?
Parsley, dill, or chives, or a mix. Chop them fine and whisk into the vinaigrette with the red wine vinegar, Dijon mustard, and olive oil.
Can I use hard boiled eggs instead?
Yes. Hard boiled eggs are easier to handle but you lose the runny yolk that dresses the salad. If you prefer a firmer yolk, boil for ten minutes.
Can I serve this cold?
Yes. The vinaigrette coats the potatoes well at any temperature. The eggs can be boiled ahead and chilled. Assemble just before serving so the arugula stays fresh.
If You Liked This Recipe, You’ll Love These
- Grilled Potato Salad with Eggs
- Maple and Mustard Potato Salad with Soft Boiled Eggs
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- Egg Salad Grilled Cheese Sandwich
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