Grilled Mediterranean Potato Salad with Yogurt-Cayenne

In Veggies by Dave DeWittLeave a Comment

A vegetable basket is the best way to grill the major ingredients for this salad. Toss the salad together just before serving or the warm potatoes will absorb all the dressing! You could also allow the potatoes to cook first.

grilled potato salad
Grilled Mediterranean Potato Salad with Yogurt-Cayenne
Print Recipe
Heat Scale: Mild
Servings
4 servings
Servings
4 servings
grilled potato salad
Grilled Mediterranean Potato Salad with Yogurt-Cayenne
Print Recipe
Heat Scale: Mild
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Combine all the ingredients for the dressing and allow to sit at room temperature for 30 minutes to blend the flavors.
  2. In a bowl, toss the potatoes and onions in the oil. Place the potatoes in a vegetable basket and place on the grill. Grill for about 15 minutes over a medium fire, shaking the basket often and watching for flare-ups from the olive oil. Add the onions and grill for 5 more minutes. Remove from the grill and chop the onions.
  3. In a bowl, combine the potatoes, onions, and chile with the dressing until coated. Add the remaining ingredients, toss to mix and serve.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

Leave a Comment