Grilled Potato Salad
Recipe by: Honest Cooking
If you prefer set yolks, go ahead and cook the eggs until hard boiled!
Ingredients
1 pound baby new potatoes, washed
2 tablespoons oil
Salt and pepper to taste
4 scallions, washed
Basil, chives, or cilantro, to taste as a garnish
Dressing
Juice of 1 lemon
¼ cup oil
Pinch of salt
½ teaspoon black pepper
1 clove garlic, grated
1 tablespoon whole grain mustard
Preparation
- 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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| 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 |
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