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Grilled Vegetable Potato Salad
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Recipe - Cottage Grove
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Grilled Vegetable Potato Salad
Prep Time30 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2 large Wild HarvestⓇ Russet Potatoes
1 Wild HarvestⓇ Onion, sliced into ½” thick rings
1 zucchini, halved lengthwise
1 globe eggplant, cut crosswise into 1” thick slices
¼ cup Wild HarvestⓇ Organic Extra-Virgin Olive Oil, divided
1 teaspoon fine sea salt
1 teaspoon black pepper
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Chives
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Italian Parsley
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Basil
1 tablespoon lemon juice
1 tablespoon Wild HarvestⓇ Organic Dijon Mustard
1 garlic clove, minced
1 cup cherry tomatoes, halved
Directions
  1. Slice potatoes lengthwise into 1” thick slices. Place in a large saucepan, cover with cold water, and bring to a simmer over medium heat. Simmer for 8 minutes or until just tender. Drain and dry potatoes well with a clean kitchen towel.
  2. In a large bowl toss potatoes, onion, zucchini, and eggplant with 2 tablespoons oil, salt, and pepper.
  3. Prepare a medium-hot charcoal grill fire, preheat a gas grill on medium-high heat (400℉) for 10 minutes, or heat a grill pan over medium heat until hot.
  4. Reduce heat to medium-low if using a grill pan. Grill vegetables, covered if using a charcoal or gas grill, until browned on first side, about 8 minutes. Turn vegetables and brown on second side, about 5 minutes more. If cooking on a grill pan, vegetables may take longer to cook.
  5. In a large bowl, whisk together remaining 2 tablespoons olive oil, chives, parsley, basil, lemon juice, mustard, and garlic.
  6. When grilled vegetables are cool enough to handle, chop into ¾“ pieces and transfer to bowl with dressing. Add tomatoes and gently toss everything together.
  7. Serve chilled or at room temperature.
30 minutes
Prep Time
45 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 large Wild HarvestⓇ Russet Potatoes
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Fresh Russet Potatoes, 1 Pound
$1.99 avg/ea$1.99/lb
1 Wild HarvestⓇ Onion, sliced into ½” thick rings
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Produce Sweet Onion, 1 Pound
$1.49 avg/ea was $1.99 avg/ea$1.49/lb
1 zucchini, halved lengthwise
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Produce Zucchini Squash, 1 Pound
$3.49 avg/ea$3.49/lb
1 globe eggplant, cut crosswise into 1” thick slices
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Fresh Eggplant, 1 Pound
$2.99$2.99/lb
¼ cup Wild HarvestⓇ Organic Extra-Virgin Olive Oil, divided
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Wild Harvest Olive Oil, Extra Virgin, Organic, 8.5 Ounce
$4.59$0.54/oz
1 teaspoon fine sea salt
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Morton Sea Salt, Fine, 17.6 Ounce
$3.99$0.23/oz
1 teaspoon black pepper
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Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.99$1.33/oz
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Chives
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Wild Harvest Chives, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Italian Parsley
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Wild Harvest Italian Parsley, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Basil
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Wild Harvest Basil, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
1 tablespoon lemon juice
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Concord Foods Lemon Juice, Reconstituted, 4.5 Ounce
$1.49$0.33/oz
1 tablespoon Wild HarvestⓇ Organic Dijon Mustard
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Essential Everyday Mustard, Dijon, 12 Ounce
$1.99$0.17/oz
1 garlic clove, minced
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Fresh Bulk Garlic, 0.15 Pound
$0.90 avg/ea$5.99/lb
1 cup cherry tomatoes, halved
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Bushel Boy Cherry Tomatoes, 1 Pint
$4.99$4.99/pt

Directions

  1. Slice potatoes lengthwise into 1” thick slices. Place in a large saucepan, cover with cold water, and bring to a simmer over medium heat. Simmer for 8 minutes or until just tender. Drain and dry potatoes well with a clean kitchen towel.
  2. In a large bowl toss potatoes, onion, zucchini, and eggplant with 2 tablespoons oil, salt, and pepper.
  3. Prepare a medium-hot charcoal grill fire, preheat a gas grill on medium-high heat (400℉) for 10 minutes, or heat a grill pan over medium heat until hot.
  4. Reduce heat to medium-low if using a grill pan. Grill vegetables, covered if using a charcoal or gas grill, until browned on first side, about 8 minutes. Turn vegetables and brown on second side, about 5 minutes more. If cooking on a grill pan, vegetables may take longer to cook.
  5. In a large bowl, whisk together remaining 2 tablespoons olive oil, chives, parsley, basil, lemon juice, mustard, and garlic.
  6. When grilled vegetables are cool enough to handle, chop into ¾“ pieces and transfer to bowl with dressing. Add tomatoes and gently toss everything together.
  7. Serve chilled or at room temperature.