Where do you stand on the whole potato salad thing? It seems like most people either love it or hate it, and those that aren't fans don't like the mayo-laden mush that it normally is.
Not that I'm judging … I've been found many times scooping up mushy potato salad at BBQs and loving it, but grilled potato salad is where it's really at. The potatoes are soft and creamy and have a slightly little smokiness from the grill. They're also about a bazillion times prettier than mush. And hey, prettiness counts!
I've tossed the potatoes in an easy to make and super tasty scallion (aka green onion) pesto that can be made dairy free with a simple substitution. I've been making double batches of the pesto and drizzling it on everything from scrambled eggs to sandwiches. It's ridiculously addictive.
I love little quail's eggs, but you could always substitute regular eggs if you have trouble finding them. Or for a vegan grilled potato salad you can just leave them out entirely. Easy-peasy.
Oh man, did I just say easy peasy? It's been a long day.
I'm excited for you guys to bring this grilled potato salad to your next cook out. You will love how easy it is to make … everyone else will love tasty it is.
How to make perfectly cooked quail's eggs
- Start by boiling the water. Do NOT add the eggs until the water is at a rapid boil.
- Set a timer for 2 1/2 minutes. Quail's eggs are tiny and seconds count. Don't guess or you'll end up with overcooked eggs.
- After exactly 2 1/2 minutes remove the eggs from the boiling water and plunge them into an ice-water bath. Let them cool until completely cold.
- Slowly and carefully remove the shell but taping the top on the counter to break the shell then peeling it off. Go slowly and you shouldn't any problems. Rinse any straggling bits of shell under cold running water.
- Once cooked you can keep the quail's eggs refrigerated for up to 2 days in a covered container. Slice them just before you toss them through the grilled potato salad.
If you make this Grilled Potato Salad make sure you snap a pic and tag @theendlessmeal on Instagram, so I can like and comment on your pictures!
- 2 lb. small potatoes
- 1 tablespoon white vinegar
- 8 quail's eggs (or sub regular hen's eggs and increase the cooking time to 7 minutes), omit for vegan
- 2 tablespoons oil
- Cherry tomatoes, on vine
- 3 green onions
- 6 green onions, green parts only
- ⅓ cup olive oil
- 2 tablespoons fresh squeezed lemon juice, from ½ lemon
- 2 tablespoons parmesan cheese (sub 1 tablespoon nutritional yeast for vegan or paleo)
- 1 tablespoon tahini
- 1 teaspoon Dijon mustard
- 1 garlic clove
- Place the potatoes in a medium size pot, add enough cold water to cover them then bring them to a boil over high heat. Reduce the heat to medium and boil the potatoes for 10-15 minutes, or until they can be pierced with a toothpick. Remove them from the heat, drain and set them aside to cool.
- Bring a small pot of water to a boil then add the vinegar. Using a slotted spoon or a small bowl add the quail's eggs all at once. Let them boil for 2½ minutes - use a timer! - then promptly remove them from the pot and put them in a small bowl filled with ice water. Once they are completely cool carefully peel them, cut them in half, and then set them aside.
- While the potatoes are cooking, prepare the pesto. Combine all the pesto ingredients together in a small food processor or blender and blend on high until smooth. Taste and salt as needed.
- Preheat your BBQ to medium high.
- Once the potatoes are cool enough to handle, cut them in half. Pour over 1½ tablespoons of oil evenly over the potatoes. Use the remaining ½ tablespoon of oil to coat the tomatoes and green onions.
- Put the tomatoes and green onions on the BBQ and grill until grill marks appear - about 3 minutes.
- Grill the potatoes on both sides until grill marks appear, about 5 minutes. Put the potatoes in a bowl and toss with the pesto. Taste and adjust the salt, if needed.
- Place the scallion coated potatoes in a serving dish and scatter the grilled tomatoes, scallions and quail's eggs over top.