Name: Smoky Grilled Potato Salad with Almond Chimichurri
Prep time: 45 min
Total time: 45 min
Ingredients: 2 1/2 pounds mixed baby new potatoes and/or fingerling potatoes (halved); 1 bunch asparagus (trimmed and cut into 3 inch pieces); 4 green onions (trimmed and cut into 3 inch pieces); 1/3 cup olive oil (plus more for drizzling); salt and pepper (to taste); 3 tablespoons creamy almond butter; 2 tablespoons apple cider vinegar; 1 teaspoon honey; 2 cloves garlic (minced or grated); 1/2 cup fresh basil (chopped)

Discover the ultimate grilled potato salad, a vibrant twist on a classic favorite. This recipe elevates simple ingredients with smoky grilled textures and a zesty, herbaceous chimichurri. It’s perfect for those seeking a fresh, flavorful, and satisfying side dish that stands out. This grilled potato salad features tender potatoes grilled to perfection, charred asparagus, and bright green onions, all tossed in a homemade almond-basil chimichurri. Topped with jammy 7-minute eggs, it’s a complete flavor experience that is both visually stunning and incredibly delicious.

⏱ Time: 45 min

👥 Servings: 4-6

📊 Level: Medium

🥗 10 ingredients

Smoky Grilled Potato Salad with Almond Chimichurri

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Prep Time 45

Total Time 45

Servings: 6

Ingredients Method Notes

Ingredients

2 1/2 pounds mixed baby new potatoes and/or fingerling potatoes (halved)
1 bunch asparagus (trimmed and cut into 3 inch pieces)
4 green onions (trimmed and cut into 3 inch pieces)
1/3 cup olive oil (plus more for drizzling)
salt and pepper (to taste)
3 tablespoons creamy almond butter
2 tablespoons apple cider vinegar
1 teaspoon honey
2 cloves garlic (minced or grated)
1/2 cup fresh basil (chopped)

Method

Preheat the grill to medium-high heat.
Boil potatoes for about 8 minutes until tender. Drain and toss with 1-2 tablespoons olive oil, salt, and pepper.
Cook eggs in boiling water for exactly 7 minutes until whites are set and yolks are soft. Drain, cool under cold water, and set aside.
In a medium bowl, whisk together 1/3 cup olive oil, almond butter, apple cider vinegar, honey, garlic, basil, and a pinch of crushed red pepper flakes (optional). Season with salt and pepper to taste.
Grill potatoes for 1-2 minutes per side until grill marks appear. Grill asparagus and green onions (tossed with oil, salt, pepper) until lightly marked.
Peel the cooled eggs and slice them in half.
Arrange the grilled potato salad on a serving plate or bowl. Top with the halved eggs and garnish with chopped almonds and chives (optional). Enjoy!

Notes

– Grill potatoes until they have distinct char marks for maximum smoky flavor.
– Don’t overcook the potatoes in the initial boil; they should be tender but firm.
– Adjust the amount of vinegar and honey in the chimichurri to your personal taste.
– For extra crunch, add toasted chopped almonds or pepitas as a garnish.

Pro tips

Grill potatoes until they have distinct char marks for maximum smoky flavor.
Don’t overcook the potatoes in the initial boil; they should be tender but firm.
Adjust the amount of vinegar and honey in the chimichurri to your personal taste.
For extra crunch, add toasted chopped almonds or pepitas as a garnish.

Try this elevated grilled potato salad for your next gathering or weeknight meal. It’s a refreshing change that’s sure to impress with its unique flavors and textures.

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