Oxbow Farm & Conservation Center

potato_salad_recipe

Grilled Potato Salad

With as hot as it is going to be this week… who wants to cook indoors? So I thought a grilled potato salad was just the ticket!  Zucchini will work in place of the pattypan – simply cut in half lengthwise and grill, after grilling slice at an angle into 1” pieces.  For your onions, you can use the larger ones we have been putting in your box, but cut them in half for grilling. From 101cookbooks.com


  • 10 medium-sized new potatoes, unpeeled and quartered
  • 3-4 small yellow summer patty pan squash, cut in half
  • 1 bunch green onions or spring onions
  • big splash of olive oil
  • 2 lemons, cut in half
  • 1/4 C rice vinegar
  • 1/4 C olive oil
  • clove of garlic, mashed and chopped
  • a couple drops of toasted sesame oil
  • salt
  • 1/2 head lettuce, washed and cut into bite-sized pieces

  • Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemons on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through – moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.

  • While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.

  • Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon (which I like to squeeze over my salad just before eating for an added layer of extra mellow tang that goes great with the potatoes.