Grilled Fingerling Potato Salad

Southern Living
Grilled Fingerling Potato SaladRecipe
Photo: Jennifer Davick; Styling: Elizabeth Demos
Makes 8 servings


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6 cups fingerling potatoes (about 3 lb.), halved lengthwise
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 tablespoons Pickled Shallots
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
3 tablespoons cooked and crumbled bacon (optional)


Hands-on: 20 Minutes
Total: 3 Hours

1. Preheat grill to 350° to 400° (medium-high) heat. Toss potatoes with olive oil; sprinkle with salt and pepper. Place, cut sides down, on cooking grate; grill, covered with grill lid, 2 minutes or until grill marks appear.

2. Remove from grill. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over potatoes; double fold top and side edges to seal, making a packet. Grill potatoes, in foil packet, covered with grill lid, 15 minutes on each side.

3. Remove packet from grill. Carefully open packet, using tongs. Cool 5 minutes. Toss together potatoes, vinaigrette, next 4 ingredients, and, if desired, bacon.

Created date

August 2012