Don’t ruin your cookout with store-bought potato salad! While homemade potato salad can be a lot of work, this Grilled Red Pepper Potato Salad recipe will redeem the work put into it as it’s literally bursting with flavor and isn’t as high in calories as a traditional mayo based version.
The grilled peppers and basil in this recipe add a great visual pop to this dish that will play a starring role next to your burgers this weekend. This recipe will make you look like a rockstar and you don’t have to feel guilty about eating it!
This herbed balsamic dressing is also great on green salads.
This is a healthier, herbed potato salad that is bursting with flavor from fresh herbs and smoke from the grill!
Grilled Red Pepper Potato Salad
Ingredients
- 5 lb bag red potatoes, rinsed
- 12 mini sweet red/orange/yellow peppers (3 larger bell peppers can be substituted if you can’t find mini sweet peppers)
- 1 bunch scallions
- sea salt, to taste
- fresh ground pepper, to taste
- 1 tbsp basil, chopped
Dressing Ingredients:
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup lightly packed parsley leaves
- 1/4 cup lightly packed basil leaves
- 1 teaspoon Dijon mustard
- 3 cloves Garlic
Instructions
- Boil potatoes until they are tender enough to be pierced with a fork (about 20-30 minutes).
- Meanwhile, preheat your grill to medium hight heat (350-400 degrees). Drain the potatoes and slice them in 1/4” pieces. Lightly coat them in olive oil.
- Grill the potatoes, peppers and scallions until nice charmarks form. There will be a lot of potatoes to grill so I suggest doing them in batches. I did the veggies first and then did the potatoes.
- Next, combine all the dressing ingredients with an immersion blender or food processor.
- Chop the potatoes into smaller pieces and put in a large bowl. Discard the stems and slice the peppers and scallions and put into the bowl.
- Add the dressing to the potato/veggie mixture and stir until uniformly mixed. Add the chopped basil and generous sea salt and fresh ground pepper to taste. Refrigerate until ready to serve. Can also be served warm after it has been made.
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If you liked this Grilled Red Pepper Potato Salad, try out these similar recipes!
We love those bags of mini-sweets! Exceptional recipe Robyn, we’ll give it a try.
Chris: it is an exceptional recipe! I ate it with Robyn Wednesday and it was so good, I’m going to make it for my family for Memorial Day!
This salad is awesome! I liked the dressing.
Im glad you liked it! I like the dressing on other things too- salads, grilled veggies, you name it! 😉
Hi Robyn – will these keep for a few days in the fridge or does it need to be eaten right away?