This Grilled Potato Salad is a tangy twist on the classic! Perfect for your July 4th Celebration!
You’ll Need
2 pounds medium-sized Yukon potatoes
1/4 cup scallions, thinly sliced
2 tablespoons minced fresh oregano, divided
1/4 cup minced fresh parsley leaves, divided
4 cloves garlic, minced, divided
1 shallot, small dice
1/4 cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
1 tablespoon whole-grain mustard
1/4 teaspoon cayenne pepper
1 lemon, cut in half
Here’s How
Place potatoes in a large pot of cold salted water. Bring to a boil and simmer until tender but not cooked through, about 5 minutes. Drain potatoes and put on a baking sheet to dry. When cool split lengthwise and transfer to a large bowl.
To the bowl, add half the herbs, spices and oil only. Season with salt and pepper. Toss until potatoes are thoroughly coated.
In another bowl, combine the remaining herbs, spices and olive oil. Add the Dijon. Stir and set aside.
Place potatoes cut side down on direct heat on your grill cook until browned and crisp on both sides, 5-10 minutes. Transfer potatoes to the bowl with the herb, olive oil and Dijon mixture.
Cut lemon in half and place the cut side down directly on the grill until well caramelized, about 5 minutes. Remove and squeeze grilled lemon into the bowl with the potatoes and herbs. Toss to coat. Season with salt and pepper.
Chef Gigi Gaggero 