Recipe courtesy of Food Network Kitchen
Save Recipe Print
Grilled Vegetable Potato Salad
Level:
Easy
Level:
Easy

Directions

Boil 2 pounds sliced russets 5 minutes. Toss with 1/4 cup olive oil and 1 tablespoon chopped rosemary. Grill the potatoes, 1/2 lemon and 1 sliced red onion. Chop the potatoes and onion; toss with olive oil, parsley, salt, and juice from the grilled lemon. Toss with grape tomatoes and grilled zucchini and eggplant.

Photograph by Kana Okada

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

German Potato Salad

Recipe courtesy of Bobby Flay

German Potato Salad

Recipe courtesy of Mary Nolan

French Potato Salad

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Ina Garten

Hummus and Grilled Vegetable Wrap

Recipe courtesy of Ellie Krieger

Creamy Lemon Basil Potato Salad

Recipe courtesy of Ree Drummond

Grilled Steak with Greek Corn Salad

Recipe courtesy of Food Network Kitchen

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories