Grilled Potato Salad with Scallion Vinaigrette Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - fingerling potatoes
  • 10 - scallions, trimmed
  • 1/3 cups - extra-virgin olive oil, plus more for brushing
  • - ground black pepper
  • 2 tablespoons - rice vinegar
  • 2 teaspoons - fresh lemon juice
  • 1 - small jalepeno, stemmed, seeded, thinly sliced
  • Directions:

    In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise.

    Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths.

    Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate.

    In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and toss again. Scatter the jalapeƱo slices on top, and serve warm or at room temperature.

    Brief Description

    The vinaigrette is full of charred flavor from the grilled scallions, complementing the grilled potatoes quite nicely.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 20 min


    Food and Wine

    Posted By:


    Posted On:

    June 11, 2014

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