Grilled Lemon Butter Potato Salad
By Laura Rege
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
Jump to recipeWe would never show up to a potluck without a potato salad in hand. This grilled version outdoes all the other mayo ridden ones and is a fresher, lighter version we love so much more. Get ready to be the most popular person at the BBQ!
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Ingredients
- 2 Tbsp.
canola oil, plus more for grill
- 2 lb.
Wellsley Farms red potatoes (about 5), cut crosswise into 1/4-inch rounds
Kosher salt
Freshly ground black pepper
- 4 Tbsp.
butter
- 2
cloves garlic, minced
- 1 tsp.
chopped fresh thyme leaves
- 2 Tbsp.
fresh lemon juice, plus wedges for serving
- 1/2
small red bell pepper, finely chopped
- 2 tsp.
chopped fresh parsley
Directions
- Step 1Heat grill or grill pan to medium-high and grease grates with oil.
- Step 2Add potatoes to a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until al dente, about 5 minutes. Drain and transfer to a bowl.
- Step 3Toss potatoes with oil and season with 1 teaspoon salt and ¼ teaspoon pepper. Carefully arrange potatoes on grill to make sure they don’t slip through the grates, and cook, flipping once, until crisp on the outside and tender inside, about 3 to 4 minutes per side. Wipe out bowl and transfer potatoes back to bowl.
- Step 4Meanwhile, in a small saucepan over medium heat, melt butter. Add garlic and thyme and cook, stirring until garlic is fragrant and lightly golden, about 2 minutes. Immediately remove from heat and stir in lemon juice and red bell pepper. Season with ½ teaspoon salt and a large pinch of pepper.
- Step 5Drizzle grilled potatoes with the butter dressing, sprinkle with parsley, and toss to combine. Serve with lemon wedges.
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