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Grilled Vegetable Potato Salad
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Recipe - Stillwater Wine & Spirits
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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
Not Available
1 Wild HarvestⓇ Onion, sliced into ½” thick rings
Not Available
1 zucchini, halved lengthwise
Not Available
1 globe eggplant, cut crosswise into 1” thick slices
Not Available
¼ cup Wild HarvestⓇ Organic Extra-Virgin Olive Oil, divided
Not Available
1 teaspoon fine sea salt
Not Available
1 teaspoon black pepper
Not Available
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Chives
Not Available
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Italian Parsley
Not Available
1 tablespoon chopped Wild HarvestⓇ Organic Fresh Basil
Not Available
1 tablespoon lemon juice
Not Available
1 tablespoon Wild HarvestⓇ Organic Dijon Mustard
Not Available
1 garlic clove, minced
Not Available
1 cup cherry tomatoes, halved
Not Available

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.