Before we even get to the recipe I have a confession to make. I don’t like potato salad. I don’t like the bland boiled potatoes, the gloppy mayonnaise dressing, or the bits of hardboiled egg. In general, I avoid potato salad at all costs. I am telling you this so you know that this not just any old potato salad recipe. I’ve replaced all those things I don’t like with things I do like. Things like crispy grilled, seasoned potatoes, some celery for crunch, a tangy yogurt based dressing, and a generous sprinkling of fresh herbs. So if you’re like me, and think you don’t like potato salad, this dish might just make you think again.
Grilled Lemony Potato Salad
Cast Iron Griddle — if you don’t have a griddle for your grill you could use a cast iron pan, or one of those vegetable grill baskets, although you may not get the same amount of crisp on the outside of the potatoes with the basket.
- Long Handled Metal Tongs
- Medium Bowl
- Mixing Spoon
Step 1: Prepare the spuds
Start with the potatoes. I prefer to the baby Yukon Gold potatoes that you find in small bags at the grocery store. You know, the ones that are more expensive than all the other potatoes? I like the way they crisp up nicely while the inside stays moist. Unfortunately, this week we’re in a town with a pretty small grocery store that apparently has something against baby potatoes. So I had to settle on the smallest Yukon Golds I could find. They worked out just fine, but I still think the baby version is better.
Chop and mix the potatoes with a generous drizzle of olive oil, a sprinkle of salt, a few grinds of pepper, some dried thyme, and just a pinch of crushed red pepper.
Step 2: Grill the Spuds
Place the potatoes on the hot griddle. No need to add more oil. Spread them out in a single layer with as much space in between as possible.
After about 10 minutes flip the potatoes with your long handled tongs. Just look at those crispy edges. Also, mountains!
Step 3: Make the dressing
After another 6-8 minutes the potatoes should be crispy on the outside and tender on the inside. Remove them from the grill and toss with chopped celery and scallions. Set the salad aside while you make the dressing. It’s a super simple combo of plain yogurt, olive oil, lemon juice, and more salt and pepper.
Step 4: Mix it up
Combine the salad with the dressing and mix gently. Finish it off with some fresh parsley and dill. And just like that, you’re done. The salad is best enjoyed at room temperature, and best eaten right away.
Grilled Lemony Potato Salad
Makes 2 generous servings or 4 small servings
For the Salad:
- 1 12 ounce bag baby Yukon Gold Potatoes, or 5 medium size Yukons, chopped but not peeled
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper
- salt and freshly ground pepper
- 2 celery stalks, chopped
- 2 scallions, sliced
For the Dressing:
- 3 tablespoons plain yogurt
- 1 1/2 tablespoons olive oil
- Juice of 1 lemon
- Salt & freshly ground pepper
- 2 tablespoons fresh Italian parsley
- 1 tablespoon fresh dill
- Light the grill and preheat the griddle or cast iron skillet until it sizzles when you drop a splash of water on it.
- Toss the potatoes with the olive oil and spices.
- Place the potatoes on the griddle, arranging them in a single layer.
- Let the potatoes cook for 10 minutes before turning. This will ensure a nice layer of golden brown crunch. Flip and once again arrange in a single layer. After another 6 minutes check for doneness. If a fork goes in easily they are done. If not, cook for a few more minutes.
- Remove from the grill and toss in a bowl with the celery and scallions. Set aside.
- Make the dressing. Combine the yogurt, olive oil and lemon. Season with salt and pepper.
- When the potatoes have cooled to room temperature, add the dressing and stir to combine. Toss in the fresh herbs and toss gently. Add more salt, pepper, and lemon if needed.
- Enjoy at a room temperature.
Looking for more? Check out Episode 1: Grilled Pizza & Episode 2: Peach and Cake Kabobs
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