The Chew: Simple Grilled Potato Salad + Grilled Lemon Vinaigrette

The Chew: Simple Grilled Potato Salad + Grilled Lemon Vinaigrette

Kenji Lopez-Alt was back on The Chew as the hosts showed viewers how to prepare a lot more than just meat on the grill! They’re “garden to grill” episode wouldn’t be complete without some potatoes right? Kenji taught viewers how to grill potatoes on the grill, creating a crisp yet tender side dish. He completed the potato salad with a Grilled Lemon Vinaigrette that lightened up the dish with just the right amount of smoky grill flavor. One great tip Kenji shared was to light only half the grill or use only a flame on one half, that way you can transfer food to the unlit side to slow down the cooking process.

Go ahead and fire up that grill! Just click next page to get this tasty recipe!

The Chew: Simple Grilled Potato Salad + Grilled Lemon Vinaigrette Recipe Ingredients

• 2 tbsp fresh oregano – minced, divided
• 4 medium cloves garlic – minced, divided
• 1/4 C scallions – about 4 whole scallions, sliced thin
• 1 tbsp whole grain mustard
• kosher salt and freshly ground black pepper
• 2 lbs small yellow or red-skinned new potatoes
• 2 tbsp fresh parsley – leaves minced, divided
• 1/4 C extra-virgin olive oil – divided
• 2 tbsp shallots – about 1 small shallot, peeled, minced
• 1 whole lemon

The Chew: Simple Grilled Potato Salad + Grilled Lemon Vinaigrette Recipe Directions

1. Put the potatoes in a large pot, then cover with cold water
2. Season with a good amount of salt, then bring to a boil over high heat
3. Simmer until the potatoes are tender, about 5 minutes
4. Drain the potatoes then spread them on a rimmed baking sheet to let any excess moisture evaporate
5. When the potatoes are cool enough to handle, split each one in half lengthwise, then transfer to a large bowl
6. Add half the oregano, half the garlic, half the parsley, and half the olive oil
7. Season with salt and pepper then toss until well-coated
8. Mix the rest of the oregano, olive oil, parsley, mustard, shallots, and scallions in a large bowl
9. Light 3/4 of the chimney full of charcoal
10. When the the charcoal is lit and covered with gray ash, pour out, then arrange the coals on one side of the charcoal grate
11. Set the cooking grate in place, then cover the grill and let preheat for 5 minutes
12. Put the potatoes cut-side-down over direct heat then cook, turning occasionally, until well-browned and crispy on both sides (approximately 5-8 minutes)
13. Transfer the potatoes to the bowl with the olive oil mixture
14. Slice a lemon in half, then put cut-side-down directly over the heat
15. Grill until well-browned, about 5 minutes
16. Squeeze the grilled lemons into the bowl with the potatoes
17. Toss the potatoes to coat thoroughly
18. Season with salt and pepper and serve immediately