Grilled Potato Salad With Scallion Vinaigrette Recipe

Potatoes: Small potatoes are ideal for this recipe as they cook evenly and have a creamy texture when grilled.

Olive oil: Used to coat the potatoes before grilling and also as a base for the vinaigrette.

Salt: Enhances the natural flavors of the potatoes and the vinaigrette.

Black pepper: Adds a touch of heat and depth to both the potatoes and the vinaigrette.

Scallions: Provide a fresh, mild onion flavor that complements the grilled potatoes.

Red wine vinegar: Adds acidity and brightness to the vinaigrette, balancing the richness of the olive oil.

Dijon mustard: Gives the vinaigrette a tangy, slightly spicy kick.

Honey: Adds a touch of sweetness to the vinaigrette, balancing the acidity of the vinegar.

When grilling the potatoes, ensure they are cut into uniform sizes to promote even cooking. To achieve a perfect char, avoid overcrowding the grill; this allows each piece to get direct heat. For the vinaigrette, finely chop the scallions to release their full flavor and ensure they blend seamlessly with the red wine vinegar and dijon mustard. This will create a well-balanced dressing that coats the grilled potatoes evenly.

• small potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste, which can add a unique twist to the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and a more complex flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be less visually noticeable in the dish.

• scallions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a direct replacement.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a tangy flavor that can complement the other ingredients well.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for vinaigrettes.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness with a slightly different flavor profile.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be easier to control when seasoning.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor dimension to the salad.

• Allow the grilled potatoes to cool completely before storing. This prevents condensation, which can make the salad soggy.
• Transfer the potato salad to an airtight container. This helps maintain freshness and prevents the absorption of other odors from the refrigerator.
• Store the container in the refrigerator. The grilled potato salad can be kept for up to 3-4 days.
• If you plan to freeze the salad, place it in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date. This helps you keep track of how long the potato salad has been stored.
• When ready to use, thaw the salad in the refrigerator overnight. This ensures even thawing and helps maintain the texture of the potatoes.
• Before serving, give the salad a good toss to redistribute the scallion vinaigrette. You may need to add a bit more olive oil or vinegar to refresh the flavors.
• For best results, serve the grilled potato salad at room temperature. This enhances the flavors and makes the salad more enjoyable.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the grilled potato salad evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 15-20 minutes, or until warmed through. This method helps maintain the potatoes' texture and the vinaigrette's flavor.

• Stovetop Method: Place a non-stick skillet over medium heat. Add the grilled potato salad and stir occasionally for about 10 minutes, or until heated through. This method allows the potatoes to crisp up slightly while reheating.

• Microwave Method: Transfer the grilled potato salad to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until warmed through. This is the quickest method but may slightly alter the potatoes' texture.

• Steaming Method: Place the grilled potato salad in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until heated through. This method helps retain the potatoes' moisture and the vinaigrette's vibrant flavors.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the grilled potato salad in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method gives the potatoes a nice crispy exterior while keeping the inside tender.

• Grill: Used to cook the potatoes, giving them a tender and charred texture.

• Tongs: Essential for turning the potatoes on the grill to ensure even cooking.

• Mixing bowl: Used to toss the grilled potatoes with the scallion vinaigrette.

• Whisk: Necessary for blending the scallions, red wine vinegar, dijon mustard, olive oil, honey, salt, and pepper into a smooth vinaigrette.

• Knife: Used to halve the potatoes and chop the scallions.

• Cutting board: Provides a safe surface for halving the potatoes and chopping the scallions.

• Measuring spoons: Ensures accurate measurement of ingredients like salt, pepper, red wine vinegar, dijon mustard, and honey.

• Measuring cups: Used to measure the olive oil for both the potatoes and the vinaigrette.

• Serving dish: Used to present the finished grilled potato salad.

Pre-cook the potatoes: Boil the potatoes for 10 minutes before grilling to reduce grilling time.

Use a grill basket: A grill basket keeps the potatoes from falling through the grates and makes turning them easier.

Make vinaigrette ahead: Prepare the scallion vinaigrette in advance and store it in the fridge.

Chop scallions in bulk: Chop extra scallions and store them for future recipes.

Batch grilling: Grill extra potatoes for use in other meals throughout the week.