Grilled-Potato Salad with Grilled-Lemon Vinaigrette

Summer cookouts are even better when more of the meal comes straight from the grill. Grilled-Potato Salad with Grilled-Lemon Vinaigrette gives you a side dish that belongs beside burgers, steaks, chicken, seafood, or other backyard favorites. Instead of heading back and forth between the kitchen and patio, you can stay outside, tend the fire, and spend more time with family and friends. That approach fits Alfresco Backyard Living's recipe style, where outdoor cooking supports time together rather than turning the meal into a performance.

This potato salad also makes good use of the heat already working for your main course. Par-cooked potatoes develop browned, crisp surfaces over the grates while staying creamy inside. Fresh oregano, parsley, garlic, scallions, and shallots add savory, herbal notes without covering up that smoky character. The contrast between those textures gives a familiar cookout side a fresh approach that still feels right at home on a summer table.

Grilling the lemon brings another layer to the vinaigrette. Direct heat browns the cut surface, softening some of the citrus sharpness and adding a touch of sweetness. Its juice combines with olive oil, whole-grain mustard, herbs, and aromatics for a bright dressing that complements the charred potatoes rather than hiding them under a heavy coating.

For a weekend barbecue, poolside lunch, or relaxed dinner on the patio, this recipe makes it easy to keep cooking where everyone has gathered. Serve it warm alongside your favorite grilled entrée, then settle in and enjoy the meal outdoors. Simple preparation and familiar ingredients also make it a practical choice when you want a side that offers plenty of texture and fresh summer flavor.

At Alfresco Backyard Living, we can help you make outdoor cooking a bigger part of everyday life. Explore our vast selection of grills, outdoor kitchen components, ovens, fire features, and backyard essentials at alfrescobackyard.com, or visit our large retail showroom in St. James, New York. Our team provides expert service to help you find the right products for the way you cook, gather, and enjoy your backyard.

Serves 4-6

Grilled-Potato Salad with Grilled-Lemon Vinaigrette Ingredients

• 2 pounds small yellow or red-skinned new potatoes
• Kosher salt
• 2 tablespoons minced fresh oregano, divided
• 2 tablespoons minced fresh parsley leaves, divided
• 4 medium cloves garlic, minced, divided
• 1/4 cup extra-virgin olive oil, divided
• Freshly ground black pepper
• 1/4 cup thinly sliced scallions (about 4 whole scallions)
• 2 tablespoons minced shallots (about 1 small shallot)
• 1 tablespoon whole grain mustard
• 1 whole lemon

Grilled-Potato Salad with Grilled-Lemon Vinaigrette Directions

1. Place potatoes in a large pot and cover with cold water. Season generously with salt and bring to a boil over high heat. Simmer until potatoes are tender but not falling apart, about 5 minutes. Drain potatoes; transfer to a rimmed baking sheet to evaporate excess moisture.
2. When potatoes are cool enough to handle, split each one in half lengthwise and transfer to a large bowl. Add half of the oregano, half of the parsley, half of the garlic, and half of the olive oil. Season to taste with salt and pepper, then toss until the potatoes are well coated and their surfaces are slightly roughed up.
3. Combine remaining oregano, parsley, olive oil, garlic, scallions, shallots, and mustard in a large bowl.
4. Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and allow it to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
5. Place potatoes cut-side-down over direct heat and cook, turning occasionally, until well-browned and crisp on both sides, 5 to 8 minutes total. Transfer potatoes to the bowl with the olive oil and herb mixture as they finish cooking.
6. Split lemon in half and place cut-side-down directly over heat. Grill until well browned, about 5 minutes. Squeeze the grilled lemons into the bowl with the potatoes. Toss potatoes to thoroughly coat in fresh herb, olive oil, mustard, and lemon juice mixture. Season to taste with salt and pepper. Serve immediately.

Taken from seriouseats.com