Grilled Potato Salad with Grilled Scallion Vinaigrette Recipe
This Grilled Potato Salad with Grilled Scallion Vinaigrette is a vibrant and fresh side dish perfect for summer gatherings. Featuring tender, charred fingerling potatoes, a smoky scallion vinaigrette, sweet grilled blueberries, and fresh herbs, this salad offers a delightful balance of smoky, tangy, and sweet flavors with every bite. Served warm or at room temperature, it pairs beautifully with grilled meats or stands on its own for a vegetarian option.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 to 6 servings
- Category: Side dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes and Salad
- 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
Dressing
- 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
Instructions
- Boil the Potatoes: Fill a medium pot with room temperature water and add a handful of salt. Add the potatoes and bring the water to a rolling boil. Reduce heat to maintain a gentle simmer and cook the potatoes until just fork-tender, about 15 minutes. Drain the potatoes and let them cool enough to handle, then cut each potato in half lengthwise.
- Preheat the Grill: Heat a grill or grill pan to medium heat, preparing it for grilling the potatoes, scallions, and blueberries.
- Make the Dressing: Toss the scallions (from the whole bunch minus the 2 chopped) with ½ tablespoon olive oil and a pinch of salt. Grill them for about 2 minutes, turning once, until just charred. Chop the grilled scallions and transfer to a food processor. Add the champagne vinegar, white miso, Dijon mustard, sriracha, and 3 tablespoons of water. Pulse until combined. Add the cilantro leaves and the remaining 2 tablespoons of olive oil, and pulse again until smooth. Season with sea salt to taste.
- Grill the Potatoes: Toss the halved potatoes generously with olive oil, salt, and freshly ground pepper. Place them cut side down on the grill and cook for 5 to 6 minutes until nicely charred. Flip and grill for another 5 minutes, or until tender and well-charred. Cooking time will vary depending on potato size.
- Grill the Blueberries: Place the blueberries on a large piece of aluminum foil and drizzle lightly with olive oil. Fold the foil into a packet and grill for about 2 minutes, just until the blueberries darken and begin to release their juices.
- Assemble the Salad: In a large serving bowl or platter, arrange the grilled potatoes. Spoon generous dollops of the scallion vinaigrette over potatoes, add the grilled blueberries, fresh mint leaves, and the finely chopped scallions. Add more vinaigrette as desired. Top with pickled onions if using. Serve warm or at room temperature for best flavor.
Notes
- Use fingerling or tiny potatoes to ensure even grilling and a tender interior.
- If you don’t have a grill, a grill pan on the stovetop works well to get the necessary char marks.
- The grilled scallion vinaigrette can be made ahead and kept refrigerated for up to 2 days.
- Pickled onions are optional but add a tangy contrast that complements the salad beautifully.
- For a spicier kick, adjust the amount of sriracha in the dressing to taste.
