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Grilled Potato Salad with Lemon Basil Vinaigrette
Recipe

12 INGREDIENTS • 6 STEPS • 40MINS

Grilled Potato Salad with Lemon Basil Vinaigrette

5
1 rating
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!
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Tina Sawasdee at SideChef
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
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!
40MINS
Total Time
$5.27
Cost Per Serving
Ingredients
Servings
4
US / Metric
Baby Yukon Gold Potato
4 1/2 cups
Baby Yukon Gold Potatoes, halved
Olive Oil
2 Tbsp
Salt
1 tsp
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Spring Onion
2 stalks
Spring Onions
julienned and curled
Dressing
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Lemon
1
Lemon, zested, juiced
1 tsp of zest and 1 Tbsp of juice per 4 servings
Honey
1/2 tsp
Fresh Basil Leaf
2 bunches
Fresh Basil Leaves, finely chopped
plus more for garnish
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
309
Fat
20.8 g
Protein
5.7 g
Carbs
33.1 g
Add to plan
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Grilled Potato Salad with Lemon Basil Vinaigrette
Save
author_avatar
Tina Sawasdee at SideChef
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
Cooking InstructionsHide images
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.
step 6 Garnish with more chopped basil. Serve.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Fall
Vegetarian
Potatoes
Salad
Spring
Side Dish
Summer
Winter
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