Herb & Garlic Grilled Potato Salad

Potato salad is a classic summertime side dish. This one is a delicious twist on the classic one with grilled potatoes instead of boiled and no mayo. An herb and garlic vinaigrette adds delicious flavour to the potatoes instead of mayo, which makes it vegan, allergy-friendly, sugar-free, and canola-free.

You don’t have to grill your potatoes, you could certainly just boil them and then cut them instead. The real star of this dish is the herb and garlic vinaigrette. It sets this potato salad apart from the usual mayonnaise-based one and is sure to impress at a summertime barbecue.

This dish contains fibre, vitamin C, and iron from the red potatoes, and healthy fat from the olive oil. Potatoes get a bad rap but they are not nutrient devoid! They make a satisfying side dish. Serve with a protein like grilled grass-fed chicken or steak, alongside another vegetable like a caesar salad and you’ve got a rounded out meal that’s delicious, summery, and satisfying.

Ingredients

1 kg mini red potatoes, cut in half
2 tablespoons + 6 tablespoons of olive oil
½ teaspoon + ½ teaspoon of salt
½ teaspoon of dijon mustard
3 tablespoons of red wine vinegar
3 tablespoons of finely chopped fresh parsley
2 garlic cloves, finely minced
¼ teaspoon of freshly cracked pepper

Directions

1. Preheat the grill on low-medium. Toss the cut potatoes with the 2 tablespoons of olive oil and ½ teaspoon of salt. Grill for about 4-6 minutes on each side on indirect heat. You want them to have grill marks and to be fork-tender but not charred.
2. Set the potatoes aside. In a large bowl, whisk together the 6 tablespoons of olive oil, ½ teaspoon of salt, dijon mustard, red wine vinegar, chopped parsley, minced garlic, and pepper.
3. Gently toss the potatoes with the vinaigrette and serve warm.

Contributed by Melanie Maxwell, R.H.N.