Grilled Potato Salad

Published in Recipes by Chere Bork MS, RDN on October 08, 2014
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2014-10-05 19.36.46

 

Already missing your grill? This recipe from our 5 Ingredients for Healthy Living Cookbook is sure to delight and fill the void.  With the temperatures turning colder I am already missing the delicious grilled family meals that were eaten together on the deck. To keep a bit of summer I decided we need to do some grilling before the snow fly.  This grilled potato salad could not be more simple and could keep the summer in your fall. You can also easily use a grill pan all year long.

  • 4 large red skin potatoes
  • 1 green onion, minced
  • 2 Tbsp. olive oil
  • 1 Tbps. balsamic or wine vinegar
  • 1 Tbsp. fresh herbs (parsley, tarragon or thyme)
  • ¼ tsp. salt
  • ¼ tsp. black pepper
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With their versatility, potatoes were made for the grill. Cooking potatoes is truly stress free as you don’t need to keep a close eye on them at all. They are very forgiving. They can be grilled while cooking other foods. This recipe called for grilling 30 minutes and I got busy and forgot all about them and grilled these babies for 45 minutes instead.

Preheat grill and lightly oil rack. Place potatoes 6 inches from heat and grill 30 minutes, turning over to cook both sides. Whisk together olive oil, vinegar, herbs, salt and pepper in large bowl. While still warm, cut potatoes into chunks and place in bowl with green onion. Gently toss to combine. Serve warm or room temperature.

Makes six servings.

Nutrition: Calories 145; Protein 2.7 gm; Fat 4.7 gm; Carbohydrate 23 gm; Sodium 107 gm.

I adore herbs. I doubled the recipe and used about 1 tablespoon of chopped tarragon and 1 tablespoon of chopped chives and 3 green onions. I served this dish with Pork Tenderloin with Mushroom Tarragon Sauce and Steamed Brown Sugared Butternut Squash. Yes I was trying to happily use tarragon from the garden before it freezes.
I adore herbs. I doubled the recipe and used about 1 tablespoon of chopped tarragon and 1 tablespoon of chopped chives and 3 green onions. I served this dish with Pork Tenderloin with Mushroom Tarragon Sauce and Steamed Brown Sugared Butternut Squash. Yes I was trying to happily use tarragon from the garden before it freezes.

What I love most about potatoes they are the most frequently consumed vegetable (I would bet as French Fries)  with one of the lowest cost sources of potassium and fiber – two nutrients people are not getting enough of per the 2010 USDA Dietary Guidelines. Need more nutrition potato scoop? Read more.

 

From Chere Bork

I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”

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