When we are planning to fire up the grill, I like to plan my entire meal to be cooked outdoors. This tasty salad is delicious either warm or at room temperature, and goes really well with any grilled meat. I used baby red potatoes in this recipe, but you could also use small Yukon Gold potatoes and simply cut them into 2 to 3 inch pieces. I leave the skin on my potatoes as it is delicious slightly charred and there is a lot of nutritional benefits to eating the entire potato.
I usually precook the potatoes before I grill them to cut down on the time needed on the grill. You could do this by either boiling the potatoes for about 5 minutes, or popping them into the microwave until a fork can pierce the potato fairly easily.
Deborah Mele 2011
Grilled Warm Red Potato Salad
This grilled potato salad has a vinaigrette dressing making it much lighter than most mayonnaise dressed salads.
- 2 Pounds Baby Red Potatoes, Washed and Dried And Cut In Half
- 1/3 Cup Olive Oil
- 1 Teaspoon Italian Seasonings
- Zest and juice of of 1/2 Lemon
- Salt & Pepper
- 1/3 Cup Olive Oil
- 4 Tablespoons White Balsamic Vinegar
- Salt & Pepper To Taste
- 1/3 Cup Chopped Fresh Parsley
- 3 Tablespoons Chopped Capers
- 10 Pitted Black Olives, Finely Chopped (Kalamata Work Well)
- Precook the potatoes as described above until just fork tender.
- Preheat the grill.
- Thread the potato halves onto skewers and lay the skewers on a baking sheet.
- Mix together the rest of the ingredients (not the dressing ingredients) and brush the potato skewers lightly.
- Place the skewers on the hot grill, and cook, turning as needed to brown all sides, until the potatoes are tender and lightly browned, about 6 to 8 minutes.
- Remove the potatoes from the skewers and place them in a large bowl.
- Mix together the dressing ingredients and pour over the potatoes.
- Carefully toss to coat all of the potatoes well and place the potatoes on a serving platter.
- Serve warm or at room temperature.