This Grilled Potato Salad is totally mayo-free and tossed in an easy to make scallion pesto that is ridiculously delicious. It's the perfect paleo side dish for summer BBQs and dinners. I just know you’re going to love it!!

Grilled Potato Salad

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 cookout. You will love how easy it is to make … everyone else will love how tasty it is.

Seared Lamb Chops with Raspberry Marsala Sauce

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 by tapping the top on the counter to break the shell then peeling it off. Go slowly and you shouldn't have any problems. Rinse any straggling bits of the 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.
Seared Lamb Chops with Raspberry Marsala Sauce

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More Summer Side Dishes

Grilled Potato Salad with Scallion Pesto, Blistered Tomatoes and Quail's Eggs

Grilled Potato Salad with Scallion Pesto

This mayo-free grilled potato salad is tossed in an easy to make scallion pesto that is ridiculously delicious. I just know you're going to love it!!

If you love this recipe as much as we do, let us know with a 5-star rating!

5 stars (2 ratings)
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Ingredients

  • 2 lb small potatoes
  • 1 tablespoon white vinegar
  • 8 quail eggs, see notes
  • 2 tablespoons oil
  • Cherry tomatoes, on vine
  • 3 green onions

Scallion Pesto

  • 6 green onions, green parts only
  • cup olive oil
  • 2 tablespoons lemon juice, fresh is best
  • 2 tablespoons parmesan cheese
  • 1 tablespoon tahini
  • 1 teaspoon Dijon mustard
  • 1 clove garlic

Instructions 

  • 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.
    2 lb small potatoes
  • Bring a small pot of water to a boil then add the vinegar. Using a slotted spoon, add the quail's eggs all at once. Let them boil for 2 ½ 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.
    1 tablespoon white vinegar, 8 quail eggs
  • While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on high until smooth. Taste and salt as needed.
    6 green onions, ⅓ cup olive oil, 2 tablespoons lemon juice, 2 tablespoons parmesan cheese, 1 tablespoon tahini, 1 teaspoon Dijon mustard, 1 clove garlic
  • Preheat your BBQ to medium high.
  • Once the potatoes are cool enough to handle, cut them in half. Pour 1 ½ tablespoons of oil over the potatoes. Use the remaining ½ tablespoon of oil to coat the tomatoes and green onions.
    Cherry tomatoes, 3 green onions, 2 tablespoons oil
  • 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 pesto coated potatoes in a serving dish and scatter the grilled tomatoes, scallions and quail's eggs over top.

Notes

You can sub regular hen's eggs and increase the cooking time to 7 minutes.
Serving: 1 serving = ⅙ of the recipe, Calories: 313kcal, Carbohydrates: 29g, Protein: 6g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 102mg, Sodium: 66mg, Potassium: 724mg, Fiber: 4g, Sugar: 2g, Vitamin A: 263IU, Vitamin C: 35mg, Calcium: 64mg, Iron: 2mg
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