Grilled Potato Salad with Scallion Pesto
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This grilled potato salad is the one I make all summer long, and the scallion pesto is the reason why. Smoky, charred potatoes and grilled red onion get tossed in a vibrant homemade pesto made with green onions, fresh basil, lemon, garlic, and Parmesan. It’s herby, bright, savory, and completely different from anything you’d find at a picnic table.
This is not your average potato salad. There’s absolutely a time and place for the classic creamy, eggy version, but this grilled potato salad is made for summer, when smoky flavors and fresh herbs take center stage. Of all the potato salad recipes I make when the weather warms up, this one feels especially made for eating outside.
Why pesto works better than a vinaigrette: Most no-mayo grilled potato salads use a mustard vinaigrette, which is fine but fairly one-dimensional. The scallion pesto here does something different. It clings to the potatoes rather than pooling at the bottom of the bowl, and the combination of basil, green onion, lemon, garlic, and Parmesan creates a brightness that cuts right through the smokiness from the grill. The contrast of charred, earthy potato with that fresh, garlicky pesto is one of my favorite flavor combinations of the whole summer.
The technique that makes it: The one thing I’d encourage you not to skip: toss the potatoes in the pesto while they’re still warm off the grill. Warm potatoes are slightly porous and absorb the dressing right into the flesh rather than just coating the outside. It’s a small detail that makes a real difference in how flavorful every bite tastes. I always prep the pesto in the food processor while the potatoes are parboiling, so everything is ready to go the moment they come off the grill.
Potato variety to use
I love red-skinned potatoes here for their creamy texture and thin skins, but any small waxy potato works well. Yukon Golds are a great alternative. Avoid starchy potatoes like Russets as they tend to fall apart on the grill.
Make-ahead
This salad holds up beautifully and is actually one of the better make-ahead sides I know. It keeps in the fridge for up to three days and tastes great cold, which makes it ideal for picnics, barbecues, and anything where you want to get ahead on the cooking.
What goes with grilled potato salad?
Grilled potato salad was made for backyard cooking. The smoky, herby flavors pair naturally with anything else coming off the grill: burgers, ribs, whole fish, or grilled seafood. Some of my favorite pairings are my lamb burger, BBQ pork ribs, and cedar plank salmon. A side of grilled corn on the cob rounds out the plate perfectly.
Grilled Potato Salad with Scallion Pesto
Ingredients
Scallion Pesto
- ½ cup olive oil
- ¼ cup chopped green onions (green parts only)
- ¼ cup basil leaves
- 2 tablespoons lemon juice (fresh is best)
- 2 tablespoons parmesan cheese
- 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
- While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on medium speed until mostly smooth. Taste and salt as needed.½ cup olive oil, ¼ cup chopped green onions, 2 tablespoons lemon juice, 2 tablespoons parmesan cheese, 1 clove garlic, ¼ cup basil leaves
- Preheat your BBQ to medium-high heat. Once the potatoes are cool enough to handle, cut them in half and put them into a medium-sized bowl. Add the red onion, oil, salt, and 2 tablespoons of the pesto and toss to coat.1 medium red onion, 2 tablespoons oil, 1 teaspoon sea salt
- Grill the potatoes and onions for about 5 minutes, until they begin to char.
- Transfer the potatoes and onions to a bowl and toss with the scallion pesto and sliced basil leaves.¼ cup sliced basil leaves
Notes
Nutrition
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This was eally delicious and something new to try. Thank you for sharing this.
Simon