Grilled-Potato Salad
No mayo here: this grilled side dish comes together with a bright, lemony dressing.
Photography by Peter Ardito
Recipe by Carrie Purcell
- 6Servings
Ingredients
8 Yukon Gold potatoes
2 tbsp. olive oil
4 tbsp. butter
2 tbsp. chopped fresh oregano
1/2 small red onion, chopped
1 lemon, 1/2 juiced and 1/2 cut into wedges
Preparation
In large pot, cover potatoes with water; boil until tender, about 20 minutes. Drain; let cool. Cut into 1/2-inch-thick slices. Drizzle with oil. Grill over medium-high until grill marks form, about 3 minutes per side. In large bowl, toss with next 3 ingredients and lemon juice; season. Serve with lemon wedges.
