grilled potato salad

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
Rating

Yields1 Serving

 2 lbs mini gold potatoes
 6 green onions
 1 jalapenothinly sliced
 2 tbsp olive oilplus additional for brushing vegetables before grilling
 1 tbsp rice vinegar
  tsp ground cayenne pepper
 ¼ tsp ground paprika

1

In a large pot cover potatoes with water and bring to a boil. Boil for about 15 minutes. Remove from heat and drain.

2

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.

3

Brush potatoes with olive oil, season with salt and pepper. Using a grill pan, grill potatoes until lightly charred, about 5 minutes.

4

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.

5

Toss potatoes and green onions in the olive oil mixture. Season with salt and pepper.

Ingredients

 2 lbs mini gold potatoes
 6 green onions
 1 jalapenothinly sliced
 2 tbsp olive oilplus additional for brushing vegetables before grilling
 1 tbsp rice vinegar
  tsp ground cayenne pepper
 ¼ tsp ground paprika

Directions

1

In a large pot cover potatoes with water and bring to a boil. Boil for about 15 minutes. Remove from heat and drain.

2

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.

3

Brush potatoes with olive oil, season with salt and pepper. Using a grill pan, grill potatoes until lightly charred, about 5 minutes.

4

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.

5

Toss potatoes and green onions in the olive oil mixture. Season with salt and pepper.

grilled potato salad