Grilled Or Roasted Herbed Potato Salad

7
Servings
10m
Prep Time
20-40m
Cook Time
30m
Ready In


"We all love "spud" salad, and I must have 3, 4, or 5+ recipes - and honestly, I love them all. Mom's traditional potato salad is my favorite - mayonnaise, eggs, celery, etc.; but, I like to change things up, and this is becoming my other favorite. This for me is the perfect potluck dish or a dish to take to a BBQ - it is mayo free and does very well sitting out for a long period of time. This dish can be served, warm, room temp or chilled. The potatoes and onions are best done on the grill to get that "smoky" flavor, but if that is not available, they can also be roasted in the oven."

Original recipe yields 7 servings
OK
  • FOR SALAD
  • FOR DRESSING

Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 274
  • Total Fat - 18.5 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 0 mg
  • Sodium - 125.6 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 4.7 g
  • Sugars - 3 g
  • Protein - 4.8 g
  • Calcium - 69.7 mg
  • Iron - 5.5 mg
  • Vitamin C - 23.7 mg
  • Thiamin - 0.1 mg

Step 1

Potatoes and Onions ...Whether you are grilling or roasting the potatoes, brush with olive oil and season with salt and pepper. Add to either the grill (I like to add mine on a piece of foil so they can cook slowly and not burn), or to the oven, I also put on a baking sheet or on a piece of foil. Roast or grill around 20 minutes until fork tender. You don't want them falling apart as we will be cutting them in pieces, so fork tender.

Step 2

Dressing ... As the potatoes and onion cook, make the dressing and set to the side. Mix every in a small bowl and whisk well. As I noted, I like to use both dijon and stone ground or whole grain mustard, but you can use all dijon mustard if necessary. Add a pinch of both salt and pepper, but you can always add more.

Step 3

In a large bowl, add the celery, celery leaves, scallions, capers and all the fresh herbs. Once the potatoes have cooled enough where you can handle them, rough chop those along with the onions and add to the bowl. Add the dressing and toss. It is best when the potatoes are still warm, they absorb all the dressing.

Step 4

Serve ... Just ENJOY!

Tips & Variations


No special items needed.

Related

Maito

This is my favorite kind of potato salad - oil, vinegar, herbs and crunch. I used a good white wine vinegar (1/4 cup presumed, since ingredients were incomplete), less mustard for my taste and fresh basil/dried oregano. The wine enhances the background flavor, and the capers were a great addition. Kim, you literally will live forever in my kitchen - with an endless number of yummy recipes for me to try.

review by:
(19 Jul 2018)