Skip to content

Grilled Potato Salad


  • 2 lbs. small red or white potatoes, cut in half if larger than 
  • 2 inches in diameter 
  • 2 red or green peppers, cut into 
  • 2-inch chunks finely chopped parsley (optional) 
  • 1/2 c. extra-virgin olive oil, divided 
  • 2 tsp. Dijon mustard 
  • 2 T. white wine vinegar 
  • 1/2 tsp. salt 
  • 1/4 tsp. freshly ground pepper 
  • 3 scallions, minced 

Prepare a medium-hot fire. In a medium bowl, toss potatoes and pepper with 2 T. olive oil and the parsley. Thread on skewers and place on an oiled grill 4 to 6 inches above coals. Cook, turning and moving occasionally until potatoes are lightly browned and just tender when pierced with a fork, about 15 to 20 minutes. Remove potatoes from skewers and set aside. In a small bowl, mix remaining ingredients, except scallions, gradually whisking in remaining olive oil until well blended. Pour dressing over potatoes, add scallions and toss. Dressing and skewers can be prepared up to 24 hours in advance.

Back to top