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Servings:

Grilled Potato Salad with Lemon Basil Vinaigrette

Use an oven for this time-saving, effortless version of a Grilled Potato Salad. No need to boil potatoes for this recipe, just pop them in the high-temperature oven after seasoning, and they'll be good to go. Toss in some fresh spring onion and a zesty tart lemon basil vinaigrette making this a perfect side dish for any time of the year!

Total Time

40min

5.0

1 Rating

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

4 1/2 cups

Baby Yukon Gold Potatoes , halved

•

2 Tbsp

Olive Oil

•

1/2 tsp

Dried Dill Weed

•

1 tsp

Salt

•

1/2 tsp

Freshly Ground Black Pepper

•

2 stalks

Spring Onions

Dressing

•

1 Tbsp

Rice Vinegar

•

4 Tbsp

Extra-Virgin Olive Oil

•

Lemon , zested, juiced

•

1/2 tsp

Honey

•

2 bunches

Fresh Basil Leaves , finely chopped

•

1/2 tsp

Salt

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C).

In a large mixing bowl, add the Baby Yukon Gold Potatoes (4 1/2 cups) , Olive Oil (2 Tbsp) , Dried Dill Weed (1/2 tsp) , Salt (1 tsp) , and Freshly Ground Black Pepper (1/2 tsp) . Toss until well coated, then transfer the potatoes onto a baking tray.

Bake for 20-25 minutes.

To make the dressing, combine Rice Vinegar (1 Tbsp) , Extra-Virgin Olive Oil (4 Tbsp) , 1 tsp of zest and 1 Tbsp of juice from Lemon (1) , Honey (1/2 tsp) , Fresh Basil Leaves (2 bunches) , and Salt (1/2 tsp) in a mixing bowl. Whisk until well combined. Set aside.

Remove the potatoes from the oven, and toss potatoes and Spring Onions (2 stalks) in the dressing.

Garnish with more chopped basil. Serve.

Nutrition Per Serving

CALORIES

309

FAT

20.8 g

PROTEIN

5.7 g

CARBS

33.1 g