Ok this is my new favorite side dish. I was grilling and wanted to make something new and this grilled potato salad really surprised me! I don’t know if salad is the right word..but I am going with it.
The potatoes are boiled before being grilled, so they are already cooked you’re really just adding a char. I used a grill pan for my potatoes but I did cut some in half and grilled them cut side down directly on the grill…to be honest this was mostly for presentation.
There are a couple of spicy ingredients in this recipe, jalapeno and ground cayenne pepper. I sliced the jalapeno very very thin so it was not overwhelming. If you’re not a fan of heat you can easily adjust to your tastes.
If you don’t have rice vinegar, apple cider vinegar would be a fine substitute.
Enjoy!
AuthorShannon
In a large pot cover potatoes with water and bring to a boil. Boil for about 15 minutes. Remove from heat and drain.
Brush the green onions with olive oil, season with salt and pepper. Grill green onions over high heat, turning often. Remove from heat after about 3 minutes or when onions are charred. Cut onions into bite size pieces, about 1 inch.
Brush potatoes with olive oil, season with salt and pepper. Using a grill pan, grill potatoes until lightly charred, about 5 minutes.
Thinly slice one small jalapeno using a mandolin, discarding seeds. In a large bowl add sliced jalapeno, 2 tbsp olive oil, 1 tbsp rice vinegar, 1/4 tsp paprika, 1/8 tsp cayenne pepper. Stir to combine.
Toss potatoes and green onions in the olive oil mixture. Season with salt and pepper.
Ingredients
Directions
In a large pot cover potatoes with water and bring to a boil. Boil for about 15 minutes. Remove from heat and drain.
Brush the green onions with olive oil, season with salt and pepper. Grill green onions over high heat, turning often. Remove from heat after about 3 minutes or when onions are charred. Cut onions into bite size pieces, about 1 inch.
Brush potatoes with olive oil, season with salt and pepper. Using a grill pan, grill potatoes until lightly charred, about 5 minutes.
Thinly slice one small jalapeno using a mandolin, discarding seeds. In a large bowl add sliced jalapeno, 2 tbsp olive oil, 1 tbsp rice vinegar, 1/4 tsp paprika, 1/8 tsp cayenne pepper. Stir to combine.
Toss potatoes and green onions in the olive oil mixture. Season with salt and pepper.
