Grilled Lemon Potato Salad Recipe

Grilled Lemon Potato Salad

In this picnic-worthy potato salad recipe, pre-cooking the potatoes in boiling water before grilling guarantees a tender interior without overcooking the exterior. The potatoes can be boiled a day ahead of time and stored refrigerated until ready to grill.

Serves: 6Prep: 25 minutesCook: 15 minutesTotal: 40 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 24 oz. Private Selection™ Petite Red Potatoes, cut in half
  • Simple Truth Organic™ Extra Virgin Olive Oil Cooking Spray
  • 1 lemon, cut in half
  • 2 ribs celery, chopped
  • 4 green onions, chopped
  • 1⁄2 cup flat leaf parsley, roughly chopped
  • 1⁄4 cup olive oil, divided
  • 1 tbsp. spicy brown mustard
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 tsp. minced garlic

Directions

  • In pot, cover potatoes with salted cold water. Bring to boil; cook 6-8 minutes or until just tender when poked with paring knife. Drain.
  • Preheat grill to medium-high heat.
  • Spray potatoes lightly with oil. Grill potatoes and lemons, cut side down, 6-8 minutes, until nicely marked.
  • Transfer potatoes to bowl. Add celery, green onion and parsley. Set aside.
  • In small bowl, whisk together juice from grilled lemon, olive oil, mustard, salt, pepper and garlic.
  • Pour lemon dressing over still warm potatoes; toss to combine. Adjust seasoning to taste. Serve slightly warm or cool completely.
  • Refrigerate leftovers.

Serves: 6

Ingredients

  • 24 oz. Private Selection™ Petite Red Potatoes, cut in half
  • Simple Truth Organic™ Extra Virgin Olive Oil Cooking Spray
  • 1 lemon, cut in half
  • 2 ribs celery, chopped
  • 4 green onions, chopped
  • 1⁄2 cup flat leaf parsley, roughly chopped
  • 1⁄4 cup olive oil, divided
  • 1 tbsp. spicy brown mustard
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1⁄2 tsp. minced garlic

Directions

  • In pot, cover potatoes with salted cold water. Bring to boil; cook 6-8 minutes or until just tender when poked with paring knife. Drain.
  • Preheat grill to medium-high heat.
  • Spray potatoes lightly with oil. Grill potatoes and lemons, cut side down, 6-8 minutes, until nicely marked.
  • Transfer potatoes to bowl. Add celery, green onion and parsley. Set aside.
  • In small bowl, whisk together juice from grilled lemon, olive oil, mustard, salt, pepper and garlic.
  • Pour lemon dressing over still warm potatoes; toss to combine. Adjust seasoning to taste. Serve slightly warm or cool completely.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium240mg
Total Fat9g
Saturated Fat1.5g
Protein3g
Cholesterol0mg
Total Carbohydrate21g
Dietary Fiber3g
Sugars2g
Calories170