grilled summer potato salad recipe

grilled summer potato salad

prep time: 15 minutes
cook time: 15 minutes
ready in: 30 minutes

makes: 6 servings, 1/2 cup each


  • 1 lb. small red potatoes, halved
  • 4 Tablespoons olive oil, divided
  • Ground black pepper to taste
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon red wine vinegar
  • 3 garlic cloves, minced
  • 1 Tablespoon Dijon mustard
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pitted black olives, halved
  • 2 Tablespoon chopped fresh parsley

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F – 350°F). Lightly coat potatoes with 1 tablespoon of the oil, and season with pepper to taste. Place potatoes directly on grill rack. Grill 15 minutes or until fork-tender, turning every 3– 5 minutes. Transfer to a platter; let cool slightly.
  2. Meanwhile, in a large bowl whisk together lemon juice, vinegar, garlic, mustard and remaining 3 tablespoons oil. Add potatoes, tomatoes and olives; toss to combine. Sprinkle with parsley, and serve.

If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free.

Per serving: 165 calories, 10g fat, 1.5g saturated fat, 0mg cholesterol, 310mg sodium, 16g carbohydrate, 2g fiber, 2g sugars, 2g protein