Grilled Potato Salad

I love new potatoes and when the first ones come around this time of year I always make this delicious Grilled Potato Salad. It is a great summer side dish, perfect for barbecues and picnics. This salad has a fresh and light lemon dressing. The fresh green beans and grilled asparagus pair so well with the creamy, salty feta and the fresh dill.

If you haven’t grilled potatoes before it is time to start. It is worth it!

So next time you fire up the grill, throw some potatoes on as well and make this delicious grilled potato salad.

I like to find new things to put on the grill, it is so nice to get to cook outside in in the shade in the summer instead of a hot kitchen.

There are so many nice vegetarian dishes to make on the grill. What is your favorite?

Picking the right type of potato.

For this recipe you want a waxy potato, a firm type that will hold its shape well while cooking. My favorite are new potatoes but red potatoes work well as well. You want a low starch content so they don’t fall apart on the grill. Pick a type of potato that is recommended for roasting, boiling, and potato salads.

For more summer salads try these great recipes Grilled Sweet Corn Salad, Summer Watermelon Salad and Tomato and Burrata Cheese Salad

I would love to hear from you! Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram.

Hope you enjoy this salad as much as I do.

A new summer favorite!

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Grilled Potato Salad

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Servings: 6

Author: Helena

Ingredients

Salad

• 1,5 kg new potatoes or small waxy (firm) potatoes, cut in half
• 250 g asparagus, bottoms trimmed
• 250 g fresh green beans, ends trimmed and cut in half
• 200 g feta cheese
• 2 springs of fresh dill, chopped
• 2 tablespoon olive oil

dressing

• 1 shallot, finely chopped
• 1 teaspoon dijon mustard
• 2 tablespoon olive oil
• ½ large lemon, juiced
• 1 teaspoon sea salt
• black pepper to taste

Instructions

1. Cook the potatoes in salted water for about 10 minutes until just fork tender. The time will vary depending on the size and type of the potato.

   Drain the potatoes and let them steam dry and cool for 5-10 minutes.

2. Meanwhile, in a small bowl, mix all the ingredients to the dressing and set aside. Blanch the green beans for 2 minutes in salted water, rinse in cold water and set aside.

3. Brush the potatoes and asparagus lightly with the oil and cook on a medium heat grill, turning the vegetables until they have nice char marks.

   Cut the asparagus in half after grilling. 

   
   

4. Add all the vegetables to a serving bowl and toss with ⅔ of the dressing while still warm. Taste and adjust with more salt and pepper if desired. Top with crumbed feta cheese, dill and the remainder of the dressing. Serve warm or at room temperature.