Traditional recipes

Grilled Potato Salad with Sprilized Cucumber

Grilled Potato Salad with Sprilized Cucumber

Grilling the potatoes makes the potatoes very sturdy.

“Simple but genius. I love the texture and the char created through this cooking method. The end result for the potatoes was perfect, I paired the potatoes with spiralized cucumbers and long slices of red onion.” – Peter Block of Feeding Your Soul Too.

Find his original recipe here.

Ingredients

  • 2 Pounds fingerling potatoes, cut in thirds
  • kosher salt
  • 2 Tablespoons red wine vinegar
  • 2 Teaspoons sugar
  • 1 Teaspoon Dijon mustard
  • 1 Teaspoon celery salt
  • 1 small garlic clove, minced
  • 1/4 Cup olive oil, divided in half
  • 1 Teaspoon finely chopped fresh oregano
  • 1/2 Cup chopped parsley plus 1 teaspoon minced parsley
  • freshly ground black pepper
  • 1 English cucumber, spiralized
  • 1/3 Cup thinly sliced red onion

Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.


Grilled Potato Salad with Scallion Vinaigrette

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 piment d&rsquoEspelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d&rsquoEspelette and serve warm or at room temperature.