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Grilled Potato Salad

Grilled Potato Salad

5 medium-sized new potatoes, unpeeled and quartered
1-2 small summer squash, cut in chunks
1 bunch of green onions or spring onions
a big splash of olive oil
1 lemon, cut in half

1/4 cup rice vinegar
1/4 cup olive oil
clove of garlic, mashed and chopped
a couple drops of toasted sesame oil
salt

1/2 a head of lettuce, washed and cut into bite-sized pieces

Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemon on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through - moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.

While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.

Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemon) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Sprinkle on the lemon.

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