Grilled Potato Salad

Published on May 17, 2021 | By
Grilled potato salad

I was inspired by a recipe in Bon Appetit to make a version of this warm grilled potato salad to serve with my Sur le Plat Thai turkey burgers. My grilled potato salad is enhanced with chunks of red onions and mini multi colored peppers that add color, flavor, and texture to the salad.

For this grilled potato salad, the small new potatoes are pre boiled until tender but not falling apart. The potatoes are then gently smashed with your hand to flatten them out a little. Then they are tossed with a little olive oil and garlic so that they will not stick to the basket and brown while grilling.  The potatoes, onions, and peppers are placed in the grilling basket and cooked over the charcoal fire until browned and tender.

I would  highly recommend a grill basket for this recipe to evenly grill the vegetables and small potatoes without losing them to the grill. That can happen as we all know!

The dressing for the potatoes is made by whisking rice wine vinegar seasoned with a little fish sauce and some olive oil. Once the potatoes and the vegetables are cooked, they are gently tossed with this dressing. Next, fresh basil leaves that have been torn into large pieces are added to the potato salad. The basil adds a pungent flavor. Basil is sometimes sweet and sometimes savory with hints of black pepper and flavors of anise and mint. Dried basil is not as robust as fresh, so I do recommend fresh basil if possible.

Once the grilled potato salad is assembled, sprinkle the top with roasted sesame seeds. Serve immediately while warm. I like to serve as a side with my Thai turkey burgers or my Greek lamb sliders or even just a traditional beef hamburger.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 2 lbs baby Yukon gold or baby bliss potatoes
  • 1 tsp salt
  • 1/2 cup rice wine vinegar
  • 2 TBSP fish sauce
  • 1 TBSP honey
  • 1/4 cup plus 3TBSP olive oil
  • 1/2 - 1 jalapeño, seeded and cut into long slivers
  • 4 mini sweet peppers, red, yellow, and orange, seeded and cut into chunks
  • 1 large red onion, cut into chunky wedges
  • 2 garlic cloves, pressed
  • 1/2 cup fresh basil torn into pieces
  • 2 TBSP roasted sesame seeds

Instructions

  1. Place potatoes in a large deep saucepan. Cover with water. Bring to a light boil over medium high heat. Reduce heat to medium low and continue to simmer for 10-12 minutes until potatoes are tender but not falling apart. Drain and cool.
  2. Prepare the grill. You will want to grill the potatoes, peppers, and onions over medium heat. Cut the red onion into chunks. Halve the small peppers, remove seeds.
  3. In a small bowl, whisk the vinegar, fish sauce, honey and 3 TBSP olive oil together. Stir in the jalepeno. Add the salt and stir to combine. Set aside.
  4. Peel the garlic and press it through a garlic press into a large bowl. Whisk in 1/4 cup of oil. Add the red onion wedges. Smash the cooled potatoes lightly with your hands and add them to the bowl. Gently toss the garlic, onion, peppers and potatoes together to coat with oil.
  5. We grilled the onions, potatoes and peppers in a grill basket. Turn the vegetables occasionally while grilling. Cook until charred on all sides and the onions and peppers are soft for about 10-15 minutes.
  6. Return the potatoes, onions and peppers to a large bowl, pour the dressing over the warm potatoes and veggies and gently toss. Add the torn basil leaves and sprinkle with toasted sesame seeds. Season with a little more salt if needed. Serve immediately. So good when it is served warm.
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