Grilled Potato Salad with Scallion Vinaigrette
Ingredients
The salad
-
2
pounds
tiny potatoes or fingerling potatoes
-
½
pint
fresh blueberries
-
¼
cup
fresh mint leaves
-
⅓
cup
pickled onions (optional)
-
2
scallions
finely chopped
-
Sea salt
The dressing
-
1
bunch
scallions (minus the 2 chopped above)
-
2½
tablespoons
extra-virgin olive oil, divided
-
1
tablespoon
champagne (or white wine) vinegar
-
1
tablespoon
white miso
-
½
tablespoon
Dijon mustard
-
1
teaspoon
sriracha or hot sauce of your choice
-
¼
cup
cilantro
-
Sea salt
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 minutes, then drain and cut in half.
- Preheat the grill to medium heat.
- Toss the scallions with oil and salt, grill until charred, then chop and blend with vinegar, miso, mustard, sriracha, and water.
- Add cilantro and remaining oil to the dressing and pulse to combine.
- Toss the potatoes with olive oil, salt, and pepper, then grill cut side down until charred, about 5-6 minutes.
- Grill the blueberries in foil with olive oil for about 2 minutes until darker.
- Assemble the salad with potatoes, dressing, blueberries, mint, chopped scallions, and pickled onions if using.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
0mg
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