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RECIPE
12 INGREDIENTS 6 STEPS 40min

Grilled Potato Salad with Lemon Basil Vinaigrette

5.0
1 Ratings
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!
Grilled Potato Salad with Lemon Basil Vinaigrette Recipe | SideChef
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!
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
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Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SUACE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
40min
Total Time
$5.27
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 1/2 cups
Baby Yukon Gold Potatoes , halved
1 tsp
1/2 tsp
Freshly Ground Black Pepper
2 stalks
Spring Onions
julienned and curled

Dressing

1 Tbsp
Rice Vinegar
1/4 cup
Extra-Virgin Olive Oil
1
Lemon , zested, juiced
1 tsp of zest and 1 Tbsp of juice per 4 servings
1/2 tsp
2 bunches
Fresh Basil Leaves , finely chopped
plus more for garnish
1/2 tsp
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
309
FAT
20.8 g
PROTEIN
5.7 g
CARBS
33.1 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
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.
Step 3
Bake for 20-25 minutes.
Step 4
To make the dressing, combine Rice Vinegar (1 Tbsp) , Extra-Virgin Olive Oil (1/4 cup) , 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.
Step 5
Remove the potatoes from the oven, and toss potatoes and Spring Onions (2 stalks) in the dressing.
Step 6
Garnish with more chopped basil. Serve.

Rate & Review

5.0
1 Ratings
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Nutrition Per Serving
Calories
309
% Daily Value*
Fat
20.8 g
27%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
33.1 g
12%
Fiber
4.4 g
16%
Sugars
4.7 g
--
Protein
5.7 g
11%
Sodium
924.2 mg
40%
Vitamin D
--
--
Calcium
82.5 mg
6%
Iron
2.4 mg
13%
Potassium
944.5 mg
20%
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