Grilled Fingerling Potato Salad

Pull up a chair and grab a fork and knife because this wildly raucous, Grilled Fingerling Potato Salad is heartier than your regularly scheduled garden salad. It’s not just a salad, it’s a full-bellied meal sparked with hardwood flavor. If you dare, try this wood-fired, finger-licking dish and you’ll realize you’ve finally found the one recipe that’s been missing from your arsenal.

GRILLED FINGERLING POTATO SALAD

DIFFICULTY: 1/5
PREP TIME: 15 minutes
COOK TIME: 15 - 20 minutes
SERVES: 6 - 10
RECOMMENDED PELLETS: Pecan, Cherry, Oak

INGREDIENTS

1 ½ lbs. Fingerling Potatoes, cut in half lengthwise
10 Scallions
2/3 cup EVOO (Extra Virgin Olive Oil), divided use
2 Tbsp. Rice Vinegar
2 tsp. Lemon Juice
1 small Jalapeño, sliced
2 tsp. Kosher Salt
Salt and Pepper to taste

METHOD

• When ready to cook, start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
• Brush the scallions with the oil and place on the grill. Cook until lightly charred, about 2-3 minutes. Remove and let cool. Once the scallions have cooled, slice and set aside.
• Brush the Fingerlings with oil (reserving 1/3 cup for later use), then salt and pepper. Place cut side down on the grill until cooked through, about 4-5 minutes.
• In a bowl, whisk the remaining 1/3 cup olive oil, rice vinegar, salt, and lemon juice, then mix in the scallions, potatoes, and sliced jalapeño.
• Season with salt and pepper, and Serve.

PRINTABLE RECIPE:

Grilled_Fingerling_Potato_Salad_Traeger_Grills.pdf (40.90 kb)