Name: Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds tiny potatoes or fingerling potatoes; Extra-virgin olive oil, for drizzling and tossing; ½ pint fresh blueberries; ¼ cup fresh mint leaves; ⅓ cup pickled onions (optional); 2 scallions, finely chopped; Sea salt, to taste; 1 bunch scallions (excluding the 2 chopped scallions above); 2½ tablespoons extra-virgin olive oil, divided; 1 tablespoon champagne vinegar or white wine vinegar; 1 tablespoon white miso paste; ½ tablespoon Dijon mustard; 1 teaspoon sriracha or hot sauce of choice; Small handful (about ¼ cup) fresh cilantro leaves; Sea salt, to taste

Jump to Recipe· 4.4 from 6 reviews

I absolutely love how this Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe transforms simple ingredients into a vibrant, smoky, and fresh side dish that feels both rustic and elegant. The contrast between tender, charred potatoes and the bright, tangy vinaigrette made from grilled scallions brings a depth of flavor that’s truly unforgettable. Every time I make this salad, it’s like inviting a burst of summer to the table, perfect for sharing with friends and family whether indoors or out.

Why You’ll Love This Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe

What I find so special about this salad is the amazing balance of flavors and textures. The potatoes are smoky and crisp on the outside but melt-in-your-mouth soft inside, while the vinaigrette adds an irresistible tanginess with a hint of heat from the sriracha. Then, the pop of juicy blueberries and fresh mint rounds everything out with a surprising yet delightful sweetness and herbal freshness. It’s not your typical potato salad, and that’s exactly why it stands out on any table.

Besides tasting phenomenal, this recipe is wonderfully approachable. You don’t need to be a grilling expert or spend hours in the kitchen to pull it off. I love how it combines simple prep with some quick grilling steps, making it a fantastic choice for a last-minute dinner or a weekend barbecue. Whether I’m serving it as a side to grilled meats or making it the star of a casual meal, this salad always impresses, and I think you’ll feel the same!

Ingredients You’ll Need

A large white bowl filled with a mix of small red and yellow potatoes, with the red potatoes mostly at the bottom and yellow ones on top, sits on a white wooden surface. To the top left of the bowl, there is a bunch of fresh green mint leaves, and to the top right, a small white scalloped dish holds a pile of dark blue blueberries. On the right side of the image, a bunch of long green onions with white bulbs is laid out neatly. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

This recipe shines through its straightforward yet thoughtful combination of ingredients. Each element plays an essential role in building up layers of flavor, texture, and color—from the creamy potatoes to the bright vinaigrette and the jewel-like blueberries that give a little touch of whimsy.

2 pounds tiny potatoes or fingerling potatoes: These hold their shape well and develop a lovely char when grilled.
Extra-virgin olive oil, for drizzling: Adds richness and helps with grilling without overpowering the other flavors.
½ pint fresh blueberries: Bring a sweet burst that contrasts beautifully with the smoky potatoes and tangy dressing.
¼ cup fresh mint leaves: Adds refreshing herbal notes that brighten the whole dish.
⅓ cup pickled onions, optional: Introduces a tangy crunch that complements the potatoes perfectly.
2 scallions, finely chopped: Used fresh in the salad to add crisp onion flavor and color.
Sea salt: Essential for seasoning and enhancing all the flavors.
Dressing ingredients: 1 bunch scallions (minus the 2 scallions chopped above), 2½ tablespoons extra-virgin olive oil (divided), 1 tablespoon champagne or white wine vinegar, 1 tablespoon white miso, ½ tablespoon Dijon mustard, 1 teaspoon sriracha or hot sauce, about ¼ cup cilantro—all combine for a complex, tangy, creamy vinaigrette.

Directions

Step 1: Start by boiling the potatoes in salted room temperature water. Bring the water to a rolling boil, then reduce it to a simmer and cook the potatoes for about 15 minutes, or until they are just tender when pierced with a fork. Drain and let cool enough to handle, then cut the potatoes in half lengthwise.

Step 2: Preheat your grill or grill pan to medium heat. Meanwhile, prepare your dressing by tossing the whole scallions with ½ tablespoon of olive oil and a pinch of salt. Grill the scallions for about 2 minutes, turning once, until nicely charred.

Step 3: Chop the grilled scallions and place them in a food processor along with vinegar, miso, mustard, sriracha, and 3 tablespoons of water. Pulse until smooth. Add the cilantro and the remaining 2 tablespoons of olive oil, then pulse again to combine the dressing thoroughly.

Step 4: Toss the cut potatoes generously with olive oil, sea salt, and freshly ground black pepper. Place them cut side down on the grill and cook for 5 to 6 minutes, until they develop grill marks. Flip and continue grilling for another 5 minutes, or until tender and well charred.

Step 5: Place the blueberries in a piece of foil large enough to contain them, drizzle with a bit of olive oil, and grill for about 2 minutes. They will deepen in color and become even juicier.

Step 6: To assemble, arrange the grilled potatoes on a platter, spoon over generous dollops of the grilled scallion vinaigrette, scatter the grilled blueberries, fresh mint leaves, and the chopped fresh scallions on top. Add pickled onions if using, and add more dressing as desired. Serve warm or at room temperature for the best flavor experience.

Servings and Timing

This Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe makes enough to serve 4 to 6 people as a delicious side dish. It requires about 15 minutes of prep time, 30 minutes of cook time, and around 45 minutes in total. No additional resting time is needed, but I love letting the salad sit at room temperature for a bit before serving so the flavors meld beautifully.

How to Serve This Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe

A white plate with blue floral patterns holds a colorful grilled potato salad made of halved small yellow and red potatoes with visible dark grill marks, scattered blueberries, and thin slices of pink pickled onions. Fresh green mint leaves and small green spring onion rings are spread evenly on top, adding bright pops of color. Some green herb sauce dollops appear on the potatoes. A silver spoon with some green onion and a blueberry rests on the edge of the plate. The setting includes a white marbled surface and a white cloth with a blue checkered pattern nearby. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad alongside grilled chicken, fish, or even a juicy burger to keep the meal balanced and flavorful. The vinaigrette’s tangy, spicy notes complement richer proteins wonderfully. For a vegetarian feast, pairing it with grilled asparagus or roasted mushrooms creates a delightful spread.

When it comes to presentation, I like arranging the potato halves in a shallow dish, then generously spooning the vinaigrette over in a rustic fashion — it looks as good as it tastes! The blueberries and mint leaves add such inviting pops of color that guests can’t help but dig in. A sprinkle of extra chopped scallions or a few fresh mint sprigs on top make for a stunning finish.

Beverages? This salad pairs beautifully with a crisp Sauvignon Blanc or a light, citrusy beer. For a non-alcoholic option, I recommend sparkling water with a splash of fresh lime and mint. This dish shines on casual weeknight dinners but also feels festive enough for a summer holiday or a lively weekend party. I usually serve it warm or at room temperature, which lets the smoky flavors truly shine through.

Variations

One of the things I love about this recipe is how easy it is to customize. If you can’t find fingerling potatoes, small red or Yukon gold potatoes work just as well. For a gluten-free and vegan take, the dressing ingredients as listed are already perfect—just double-check your miso’s gluten status. If you want to swap the sriracha for a milder sauce, try a smoky paprika or chipotle powder for a flavorful twist.

If grilling isn’t your thing, you can achieve similar results by roasting the potatoes in a hot oven until golden and crisp, then pan-charring the scallions to get that delicious smoky flavor for your vinaigrette. For a fresh summer feel, adding chopped cucumbers or radishes into the salad gives a great crunch contrast. Feel free to experiment with herbs too—parsley or basil both work beautifully instead of cilantro or mint.

For those who enjoy experimenting with heat, I sometimes add a touch more sriracha or even a pinch of red pepper flakes to the dressing. Or, for a creamier version, a spoonful of tahini blended into the vinaigrette adds wonderful richness while keeping it dairy-free.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I store the salad in an airtight container in the refrigerator. It keeps well for up to 3 days. I recommend keeping the pickled onions separate until serving the second day so they don’t soften too much. The dressing may settle, so give everything a gentle toss before plating again.

Freezing

This salad doesn’t freeze well, mainly due to the fresh herbs, dressing, and blueberries which can lose texture and flavor after thawing. I’d suggest enjoying it fresh or storing leftovers in the fridge rather than freezing.

Reheating

If you want to warm the salad again, I find gently reheating the potatoes on a grill pan or in a hot skillet for a few minutes brings back that fresh charred flavor without making them mushy. Avoid microwaving because it can make the potatoes soggy and the vinaigrette less vibrant. Serve the salad at room temperature by adding fresh blueberries and herbs just before serving.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While fingerling or tiny potatoes work best for their size and texture, small red, Yukon gold, or new potatoes are excellent substitutes. Just make sure to adjust grilling time based on their size so they cook evenly and develop a nice char.

Is the grilled scallion vinaigrette spicy?

The vinaigrette has a gentle kick from the sriracha, but it is balanced by the sweetness of the miso and the fresh herbs. You can control the heat by adjusting the amount of sriracha or substituting it with a milder sauce if you prefer.

Can I make the salad ahead of time?

You can boil the potatoes and prepare the dressing a few hours ahead or even the day before. Just combine all the ingredients shortly before serving to keep the blueberries fresh and the herbs bright, or add them right before plating.

What can I serve with this salad?

This salad pairs beautifully with grilled meats, seafood, or vegetarian dishes like roasted vegetables and grain bowls. For a gathering, it’s a colorful, flavorful side that complements many mains wonderfully.

Is this recipe suitable for a vegan diet?

Yes! The ingredients used are plant-based. Just make sure to use a miso paste that doesn’t contain fish ingredients and you’re all set for a delicious vegan potato salad.

Conclusion

I can’t recommend this Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe enough for anyone who loves bold, fresh flavors with a smoky twist. It’s one of those dishes that surprises and delights every time I make it, perfect for elevating a casual meal or impressing friends at a gathering. I hope you enjoy making and sharing this salad as much as I do—it’s truly a crowd-pleaser with heart and soul.