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Grilled Potato Salad

Photo: Jonny Valiant; Styling: Linda Hirst

Hands-on time 30 mins
Total time 30 mins

Makes 12 servings

"I love potatoes--it must be in my Irish genes! Grilling brings out such deep, delicious flavors in them, so you can do a lighter dressing while still getting that punch of flavor."


  • 4 pounds new potatoes, cut into quarters
  • 1/3 cup olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup red wine vinegar
  • 6 tablespoons Dijon mustard
  • 2 cups extra virgin olive oil
  • 1 bunch green onions, thinly sliced
  • 1 cup fresh parsley, chopped
  • 1/2 cup chopped fresh chives

How to Make It

  1. Preheat grill to medium-high heat (350° to 400°). Toss potatoes with 1/3 cup olive oil, salt, and pepper; grill 2 to 3 minutes or until potatoes are tender. Let cool slightly.

  2. Whisk together vinegar and mustard in a medium bowl; gradually whisk in 2 cups extra virgin olive oil in a slow, steady stream. Whisk in green onions, parsley, and chives. Pour dressing over warm potatoes, tossing to coat.