Grilled Potato Salad from Zoe's Kitchen features smoky, tender grilled potatoes mixed with fresh herbs, creamy dressing, and crunchy red onions, delivering a flavorful and visually appealing side dish with vibrant green and golden hues.
Equipments
- Grill or grill pan
- Mixing bowl
- Tongs
- Chef’s knife
- Cutting board
- Large spoon or spatula
- Serving bowl
- Measuring cups and spoons
Ingredients
- 2 lbs (900g) baby Yukon gold potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/3 cup red onion, finely diced
- 2 tablespoons scallions, sliced
Using baby Yukon gold potatoes is essential for achieving the tender yet firm texture crucial to this Grilled Potato Salad. Make sure to evenly coat the potatoes with olive oil, kosher salt, and black pepper before grilling to enhance their smoky flavor. The creamy dressing combines mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, lemon juice, and honey for a balanced tangy and sweet taste that complements the herbs. Fresh dill, parsley, and crunchy red onion add bright flavors and textural contrast to the dish. You can replicate the vibrant and flavorful Grilled Potato Salad from Zoe's Kitchen copycat menu by carefully balancing these ingredients and grilling the potatoes to perfection.
Instructions
- Instructions:
- Preheat grill or grill pan to medium-high heat.
- Wash potatoes and cut them in half (or quarters if large).
- Toss potatoes with olive oil, salt, and black pepper in a mixing bowl.
- Grill potatoes cut-side down for 5–7 minutes, then flip and grill another 5–7 minutes until tender and charred.
- Remove potatoes from grill and let cool slightly.
- In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, red wine vinegar, lemon juice, and honey; mix well.
- Add chopped dill, parsley, red onion, and scallions to the dressing; stir to combine.
- Add grilled potatoes to the bowl and toss gently until well coated with dressing and herbs.
- Transfer salad to a serving bowl.
- Garnish with additional herbs if desired.
- Serve warm or at room temperature.
Substitution
Grilled Potato Salad from Zoe's Kitchen copycat menu delivers smoky, tender potatoes paired with a creamy dressing and fresh herbs for a flavorful side. If baby Yukon gold potatoes are unavailable, you can substitute with fingerling or red potatoes, which also hold up well on the grill. When grilling, use a grill pan if an outdoor grill is not accessible, ensuring even cooking and those signature char marks. For a lighter dressing, replace mayonnaise with additional Greek yogurt, maintaining creaminess while reducing fat. Your grilled potato salad will maintain its vibrant appeal and delicious taste regardless of these minor adjustments.
Tips
When grilling potatoes, make sure to cut them evenly to ensure uniform cooking and avoid undercooked pieces. Use medium-high heat on the grill to achieve a perfect char without drying out the potatoes. Let the potatoes cool slightly before mixing them with the dressing to prevent the mayo and yogurt from breaking down. Your fresh herbs and red onions add essential texture and brightness, so fold them in gently to maintain their crunch and vibrant color.
Nutritions
Grilled Potato Salad from Zoe's Kitchen offers a nutrient-rich combination of baby Yukon gold potatoes, providing essential carbohydrates and dietary fiber that support energy and digestion. The olive oil used adds heart-healthy monounsaturated fats, while the mixture of mayonnaise and Greek yogurt contributes protein and calcium, important for muscle function and bone health. Fresh herbs like dill and parsley deliver antioxidants and vitamins, enhancing immune function and overall wellness. Your body benefits from the balanced blend of vitamins, minerals, healthy fats, and proteins present in this vibrant, flavorful salad.
Storage
Store your Grilled Potato Salad in an airtight container and refrigerate it to maintain freshness and prevent spoilage. The combination of mayonnaise and Greek yogurt in the dressing requires cold storage, and consuming the salad within 3-4 days ensures optimal flavor and safety. Before serving, let the salad sit at room temperature for 10-15 minutes to enhance the creamy, herby flavors.
Variation or Alternatives
You can enhance smoky flavor by substituting smoked paprika for the black pepper in the seasoning mix. Instead of mayonnaise, use avocado or cashew cream for a dairy-free creamy dressing alternative. For a sharper contrast, try caramelizing the red onions lightly on the grill before adding them to the salad. Roasting the potatoes in the oven at 425degF (220degC) for 25-30 minutes can provide a quicker cooking method while retaining a crispy exterior.
Allergies
Grilled Potato Salad from Zoe's Kitchen may pose allergy risks due to the presence of mayonnaise and Greek yogurt, both of which contain eggs and dairy. Individuals sensitive to histamines or sulfites should also be cautious because of the red wine vinegar and lemon juice. Your best option is to check ingredient labels thoroughly and consider substitutions if you have known food allergies.
Why this recipe?
The Grilled Potato Salad from Zoes Kitchen is beloved for its smoky flavor, tender potatoes, and perfectly balanced herbs and spices that create a refreshing yet hearty dish. Its unique grilling technique enhances the natural sweetness of the potatoes while adding a subtle char that elevates the salad beyond ordinary side dishes. You can recreate this flavorful experience at home by mastering the copycat recipe, allowing you to enjoy a restaurant-quality dish with fresh, wholesome ingredients. Making it yourself is worthwhile for its fulfilling taste, versatile serving options, and the satisfaction of preparing a renowned menu item.