Grilled New Potatoes with Smoked Paprika Vinaigrette and Parmesan

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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1 1/2 pounds small yellow new potatoes

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

1 teaspoon smoked paprika

1/4 cup chopped fresh parsley, plus whole leaves for garnish

1/4 cup aged sherry vinegar

1 heaping teaspoon Dijon mustard

1/2 cup extra-virgin olive oil

Clover honey, optional

1/4 cup grated Parmesan


  1. Put the potatoes in a pot and cover by 2 inches with cold water. Add 2 tablespoons of salt, bring to a boil and cook until a skewer inserted in the center of a potato meets no resistance, about 20 minutes. Drain well and cool slightly.
  2. Preheat a grill to high heat. Halve the potatoes and toss with the canola oil, smoked paprika and some salt and pepper. Grill the potatoes cut-side down until golden brown and crusty, 4 to 5 minutes.
  3. While the potatoes are grilling, whisk the vinegar, mustard, parsley and salt and pepper until combined. Slowly whisk in the olive oil. Taste; add a drop or two of honey if desired.
  4. Mound the cooked and still warm potatoes in a large shallow bowl. Drizzle with the vinaigrette and top with the Parmesan and parsley leaves.