Grilled Potato Salad

Prep Time
15 min
Cook Time
45 min
6 servings
Recipe by: Honest Cooking

If you prefer set yolks, go ahead and cook the eggs until hard boiled!

Grilled Potato Salad

Make This Recipe


1 pound baby new potatoes, washed

2 tablespoons oil

Salt and pepper to taste

4 scallions, washed

4 Eggland's Best Eggs (large)

Basil, chives, or cilantro, to taste as a garnish


Juice of 1 lemon

¼ cup oil

Pinch of salt

½ teaspoon black pepper

1 clove garlic, grated

1 tablespoon whole grain mustard


  1. Place potatoes in a large pot, cover with water, bring to a boil and cook until just tender. About 15 minutes.
  2. Cut the potatoes in half, coat and oil and season with salt and pepper. Do the same with the scallions
  3. Place on grill and grill about 5 minutes per side. Place the scallions on the grill and let them cook for about 3 minutes
  4. Meanwhile, bring a pot of water to a boil and add room temperature eggs, cooking for 7 minutes. Remove immediately and submerge in an ice bath.
  5. Combine dressing ingredients.
  6. Slice grilled scallions
  7. In a bowl, toss together potatoes, sliced scallions, and dressing.
  8. Serve on a platter and top with herbs and halved soft-boiled eggs.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 187
Fat 12 g
Saturated Fat 2 g
Cholesterol 117 mg
Sodium 82 mg
Carbohydrates 14 g
Dietary Fiber 1 g
Protein 6 g