Grilled Potato Salad

6 servings
  • 1 -1/2 lbs. red potatoes, not small new potatoes, sliced 1/4 -inch thick
  • 1/2 cup chopped kalamata olives
  • 1 Tbs. fresh rosemary, finely chopped
  • 3/4 cup olive oil, plus 2 Tbs.
  • 3/4 cup apple cider vinegar
  • 2 tsp. Dijon mustard
  • salt and pepper to taste
  • non-stick cooking spray
  • Preheat grill. Wash red potatoes and pat dry. Slice potatoes into 1/4" thick disks. Toss them in 2 tablespoons olive oil and salt and pepper in a large mixing bowl.

  • Spray the grill grates with the non-stick cooking spray and lay potato slices down. Grill 5-8 minutes per side. Meanwhile, in a small mixing bowl whisk together mustard, vinegar, oil salt and pepper to make a vinaigrette. Stir in rosemary and olives.

  • When potatoes are tender, transfer them back to the large mixing bowl and pour vinaigrette over them and toss well while still warm. The potatoes will absorb the vinaigrette.

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    Grilled Potato Salad

    Recipe courtesy of Giada De Laurentiis