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grilled vegetables over arugula and tossed with a lemon vinaigrette dressing in a white bowl
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Grilled Potato Salad

This hearty grilled potato salad is coated in a lemon parsley vinaigrette you will love! It's the perfect side dish or starter for summer cookouts.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: grilled potato salad
Servings: 6 servings

Ingredients

  • 2.5 lbs potatoes cut into 1 inch pieces; see note 1
  • 2 tablespoons olive oil
  • 1 tablespoon coarse sea salt
  • 2 cloves garlic minced
  • freshly ground black pepper to taste
  • 1 red onion sliced into ¼ inch rings; see note 2
  • 2 bell peppers sliced into ¼ inch rings
  • ½ cup feta cheese
  • 4 cups arugula
  • 2 tablespoons parsley chopped
  • 2 tablespoons chives chopped

Lemon Parsley Vinaigrette:

  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice ½ a small lemon
  • ¼ teaspoon dijon
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¾ cup parsley loosely packed

Instructions

  • Add potatoes to a large pot, cover with water and bring to a boil.
  • Cook for 12-15 minutes, or until a fork can easily go into the potatoes (but not overly soft).
  • Drain potatoes and set aside.
  • Heat grill to medium high heat. While grill is heating, cut the potatoes in half (for baby potatoes), or in 1 inch cubes (for larger potatoes). Toss in a large bowl with 2 tablespoons of olive oil, 1 tablespoon of sea salt, garlic and black pepper.
  • In a separate large bowl, combine the onion slices and bell peppers with 1 tablespoon of olive oil, and salt and pepper to taste.
  • Place the potatoes (cut side down) over direct heat on the barbecue, and arrange the onion slices and bell peppers over indirect heat.
  • Cover and cook for 5 minutes. Check the potatoes and turn if necessary. Check the bell peppers and onions frequently after this. Peppers and onions will need only 3 or so more minutes on the grill (8 min total).
  • Continue checking the potatoes every 2 or so minutes, turning frequently until golden and slightly charred. Mine took a total of 8-15 minutes.
  • Blend together all vinaigrette ingredients using an immersion blender, and toss with remaining salad ingredients.
  • Assemble salad, toss with vinaigrette, and serve immediately.

Notes

  1. You may use new potatoes, white or yellow potatoes, or any type of baby potatoes.
  2. To prevent bell peppers from sliding through the grates, I found it easier to slice them as rings rather than strips.
  3. All grills are different, so cook times may vary.
Make Ahead
Components of this salad may be prepped ahead:
  • boil potatoes up to 4 days ahead
  • prepare vinaigrette up to 24 hours ahead

Nutrition

Serving: 1/6 of recipe | Calories: 284kcal | Carbohydrates: 38.9g | Protein: 6.3g | Fat: 12.5g | Cholesterol: 11.1mg | Sodium: 1038mg | Fiber: 6.2g | Sugar: 8.5g