Grilled Potato Salad

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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!


  • 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


Serving Size
12 g
  Saturated Fat
2 g
117 mg
82 mg
14 g
Dietary Fiber
1 g
6 g

Place potatoes in a large pot, cover with water, bring to a boil and cook until just tender. About 15 minutes.

Cut the potatoes in half, coat and oil and season with salt and pepper. Do the same with the scallions

Place on grill and grill about 5 minutes per side. Place the scallions on the grill and let them cook for about 3 minutes

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.

Combine dressing ingredients.

Slice grilled scallions

In a bowl, toss together potatoes, sliced scallions, and dressing.

Serve on a platter and top with herbs and halved soft-boiled eggs.

Filed Under: Appetizer, Side Dish, Vegetarian

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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