Grilled Vegetable Potato Salad
Recipe - Lyndale Liquor
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
- 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.
- In a large bowl toss potatoes, onion, zucchini, and eggplant with 2 tablespoons oil, salt, and pepper.
- 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.
- 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.
- In a large bowl, whisk together remaining 2 tablespoons olive oil, chives, parsley, basil, lemon juice, mustard, and garlic.
- 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.
- Serve chilled or at room temperature.
30 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- 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.
- In a large bowl toss potatoes, onion, zucchini, and eggplant with 2 tablespoons oil, salt, and pepper.
- 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.
- 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.
- In a large bowl, whisk together remaining 2 tablespoons olive oil, chives, parsley, basil, lemon juice, mustard, and garlic.
- 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.
- Serve chilled or at room temperature.