WEEKDAYS 1e|12c|p

Grilled Potato Salad with Scallions and Pepitas

Carla Hall
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Servings: 4 - 5
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easy
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15 to 30 min

A tasty side dish this summer!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Potato Salad with Scallions and Pepitas
  • 2 pounds small Yukon Gold potatoes
  • 1/2 cup + 2 and 1/2 tablespoons olive oil (divided)
  • 4 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 8-10 scallions (root ends trimmed)
  • 1/3 cup crunchy pepitas
  • 1/2 cup fresh dill (roughly chopped)
  • Kosher salt and freshly ground pepper (to taste)
Crunchy Pepitas:
  • 1/3 cup vegetable oil
  • 1/3 cup pepitas (pumpkin seeds)
  • Kosher salt and freshly ground pepper (to taste)
Directions
  • For the Potato Salad: Preheat a grill or grill pan to high.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until par-cooked, about 8-10 minutes. Drain, pat dry, and allow to cool slightly. When cool enough to handle, cut potatoes in half and transfer to a large bowl. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
  • Meanwhile, in a small bowl, add lemon juice and Dijon and whisk to combine. Whisking continuously, slowly drizzle in 1/2 cup olive oil until mixture has emulsified. Season with salt and pepper and set aside.
  • In a large bowl, add scallions, remaining 1/2 tablespoon olive oil and season with salt and pepper. Toss to coat and place on grill. Cook, turning occasionally, until charred and tender, about 5-8 minutes. Remove from heat and slice into 1/2-inch pieces on bias.
  • Place potatoes, cut-side down, on grill and cook until golden brown and charred, about 2-3 minutes. Remove from heat and transfer to a large bowl. Add vinaigrette and toss to combine. Fold in scallions, pepitas, dill, and season with salt and pepper. Serve immediately.
  • For the Crunchy Pepitas: Line a plate with paper towels and set aside.
  • In a small saute pan over medium heat, warm 1/3 cup vegetable oil. Add pepitas and stir occasionally, until golden brown and crispy, about 2-3 minutes. Remove from heat and transfer to plate to drain. Season with salt and pepper.
  • Tip: Substitute your favorite waxy potatoes for Yukon potatoes to give this dish your own personal flair!
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