Skip to Main Content
  • Save up to $300 on select grills at your local dealer  |Find A Store 

    |Ends in 

Find a Store
Support
Grilled Fingerling Potato Salad

Grilled Fingerling Potato Salad

By Traeger Kitchen

Forget the mayo-drenched, store-bought stuff and brighten things up with this lemony, wood-fired potato salad.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Pecan

Ingredients

This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
10 scallions
2/3 Cup extra-virgin olive oil, divided
1 1/2 Pound fingerling potatoes, halved lengthwise
kosher salt, divided, plus more to taste
To Taste freshly ground black pepper
1 Teaspoon kosher salt
2 Tablespoon rice vinegar
2 Teaspoon lemon juice
1 Small jalapeño, sliced
To Taste Freshly ground black pepper, to taste

Steps

  • 1

    When ready to cook, set the Traeger temperature to 450 °F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    Brush the scallions with olive oil. Place directly on the grill, perpendicular to the grates. Close the lid and cook until lightly charred, 2-3 minutes. Remove from the grill and set aside to cool, then slice.

    450 ˚F / 232 ˚C

    00:03

  • 3

    Brush the fingerling potatoes with olive oil, reserving 1/3 cup for later use, then season with salt and pepper to taste. Place cut-side down on the grill grates. Close the lid and roast until the potatoes are cooked through, 4-5 minutes.

    450 ˚F / 232 ˚C

    00:05

  • 4

    In a large bowl, whisk together the remaining 1/3 cup olive oil, 1 teaspoon salt, rice vinegar, and lemon juice. Fold in the scallions, potatoes, and jalapeño. Season with more salt and pepper to taste. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.