Discover the ultimate grilled potato salad, a bright twist on a classic favorite. This recipe improves 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.
Key takeaways
- Grilling vegetables before assembling adds essential smoky flavor and texture.
- The almond butter creates a uniquely creamy and nutty chimichurri dressing.
- Ensure vegetables are tender-crisp after grilling for optimal texture.
- Adjust chimichurri ingredients to achieve desired thickness and acidity.
Smoky Grilled Potato Salad with Almond Chimichurri
Ingredients
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
– 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. Allergens: Tree nuts, Eggs, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The star of this potato salad is the smoky flavor imparted by grilling. Grilling the potatoes, asparagus, and green onions before assembling the salad caramelizes their natural sugars, adding a depth of flavor that boiling or steaming cannot replicate. It also helps to achieve a slightly firmer texture in the potatoes, preventing them from becoming mushy when dressed. The key is to get a good char on the vegetables without overcooking them into softness. For the potatoes, aim for tender interiors with distinct grill marks. The asparagus and green onions should be tender-crisp, retaining a slight bite. This grilling process is crucial for the ‘smoky’ element and provides a textural contrast to the creamy almond chimichurri.
The almond chimichurri is the other foundational element. Unlike traditional chimichurri which relies on olive oil for its emulsification, this version uses creamy almond butter as its base. The almond butter provides a rich, nutty flavor and a naturally emulsified texture when blended with apple cider vinegar, honey, garlic, and basil. This creates a cohesive, flavorful dressing that clings beautifully to the grilled vegetables. The combination of the smoky, tender-crisp grilled components and the bright, nutty dressing is what rounds out this from a simple side dish to a complex and satisfying salad.
Troubleshooting
- Problem: Potatoes are mushy after grilling.
Fix: Ensure potatoes are cut into uniform, bite-sized pieces and par-cooked slightly before grilling if they are larger. Grill over medium-high heat, turning frequently, to achieve char marks without overcooking the interior. Don’t overcrowd the grill, as this can lead to steaming rather than grilling. - Problem: Chimichurri is too thick or too thin.
Fix: If too thick, whisk in a teaspoon of water or a little more apple cider vinegar at a time until desired consistency is reached. If too thin, let it sit for a few minutes to allow the almond butter to thicken it, or blend in a few more almonds if available. - Problem: Smoky flavor is not pronounced enough.
Fix: Ensure your grill is hot enough and that you are achieving visible char marks on the vegetables. You can also add a tiny pinch of smoked paprika to the chimichurri for an extra layer of smoky depth. - Problem: Salad lacks acidity or brightness.
Fix: Adjust the amount of apple cider vinegar in the chimichurri. Taste and add more vinegar if a tangier profile is desired. Fresh herbs like basil also contribute brightness; ensure they are fresh and plentiful.
Substitutions
- Potatoes: While mixed baby potatoes offer a good texture and cook evenly, Yukon Golds or red potatoes cut into similar-sized chunks can be used. The cooking time may vary slightly.
- Almond Butter: If almond butter is unavailable, cashew butter or tahini can be substituted for a similar creamy, nutty base. The flavor profile will change but remain delicious.
- Apple Cider Vinegar: Red wine vinegar or white wine vinegar can be used. The acidity will be similar, but the specific flavor notes will differ.
- Fresh Basil: Fresh parsley or cilantro can be used as a substitute for basil in the chimichurri. This will alter the herbaceous notes but still provide a fresh element.
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 worth making with its unique flavors and textures.
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Frequently asked questions
Can I make potato salad ahead of time?
Yes, you can prepare this smoky potato salad a day in advance. The flavors meld beautifully overnight. Store the components separately if you want to maintain the chimichurri’s bright green color, or toss everything together and store covered in the refrigerator. It’s best served chilled or at room temperature.
What kind of potatoes are best for grilling?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well when grilled and tossed. Avoid starchy potatoes like Russets, as they can become mushy. Cut them into uniform wedges or slices for even cooking, ensuring they are tender but not falling apart.
How do I store leftover potato salad?
Store any leftover smoky potato salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Ensure it’s cooled completely before refrigerating. Give it a good stir before serving again, as the dressing might separate slightly.
Can I substitute the almonds in chimichurri?
Absolutely. If you have a nut allergy or simply want a change, toasted sunflower seeds or pumpkin seeds make excellent substitutes for almonds in the chimichurri. They will provide a similar texture and nutty flavor profile to the sauce.
