Today I’m sharing this recipe for grilled potato salad because Memorial Day weekend is fast approaching and you just can’t have a BBQ without some kind of potato salad!
This is a little twist on traditional potato salad because no mayo is required and the potatoes are grilled which lends a nice, slightly smoky flavor to the salad.
You can pretty much use any variety of potato but it’s important to know that you have to cook the potatoes first, you can’t just place raw potato slices directly onto the grill, it won’t turn out right.
You can boil, bake or microwave the potatoes, I prefer microwaving them. I had three big potatoes, mine were russet and they took only four to five minutes each, you’re looking for an al’ dente feel where you’re able to make a nice clean slice, they’ll finish cooking the rest of the way on the grill.
After the potatoes are grilled place them onto a platter lined with arugula then add sliced radishes, grilled corn, slivers of red onion, cherry tomatoes and lots of fresh basil.
The dressing is simple, just whisk two parts lemon juice to two parts olive oil, one minced garlic clove, a squeeze of Dijon mustard, salt and pepper.
Drizzle the dressing all around keeping it nice and light, don’t worry about keeping it chilled because it taste great at room temperature, nice and easy.
Happy Memorial Day!
Here’s a couple other grilled potato recipes you might want try, grilled red potatoes and grilled potato and asparagus napoleon.
Follow me on Instagram to see what else I’m cooking up during the week.
If you’re having a BBQ then your going to need some side dishes, here’s a few that I’ve been making lately. When I make a salad I don’t fuss about exact measurements, I just grab a bowl or a platter, the size of which is always determined on how many people I’m feeding, then I just start cutting and tossing in all my favorite ingredients. If you love artichokes like me then add more, if you’re not crazy about onions, don’t add any. If I’m adding chickpeas I might want to start with a handful at first adding more as I go. That’s how I make a salad, so for these four salads I’m featuring I’m giving you the combination of ingredients I used but not the exact amounts, you can be the judge according to your tastes!
ZUCCHINI RIBBON SALAD with ASPARAGUS and CORN. Everything here is raw except for the grilled corn, After you dress it let it sit for an hour so all the flavors meld together. It includes yellow squash and zucchini ribbons, ( 
GRILLED RED POTATO SALAD. This is a tasty side for steaks, ribs, pork and chicken. Pre-grill some red potato slices by cutting the top and bottom off of the potatoes then cutting into planks, toss in olive oil and place on your grill until tender. Grilled red, yellow and orange peppers, chopped bite size, Nicoise olives, sliced grape tomatoes, chopped green onion and fresh parsley. Vinaigrette dressing.
I get asked many times how I make my Vinaigrette so here it is, 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together. I always have a jar sitting in my fridge at all times! 
Grilled Veggie Quinoa Salad. A great healthy lunch as well as a side. For this I used a tricolored quinoa that I precooked according to the package then I just added assorted and chopped grilled veggies, yellow squash, zucchini, onion, eggplant, red, yellow and orange peppers, chopped basil and lemon zest. Lemon slices for garnish. Lemon and olive oil dressing.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
