Warm Grilled Baby Potato & Dill Salad Recipe
50 minutes
625 reads
About Warm Grilled Baby Potato & Dill Salad Recipe
Escape the winter chill with this comforting and flavorful Warm Grilled Baby Potato & Dill Salad. Inspired by cherished childhood memories of roasted potatoes, this recipe transforms a simple salad into a hearty, satisfying meal. Grilled baby potatoes, infused with fresh dill, garlic, and herbs, are tossed with crisp salad greens, cucumber, and tomato.The vibrant salad is then dressed with a zesty lemon-honey vinaigrette, adding a touch of sweetness and tang. Finally, creamy cottage cheese adds a delightful richness and texture, creating a beautiful balance of flavors and textures.This recipe is perfect for a light yet nourishing dinner, showcasing the best of seasonal ingredients. It's a wholesome and delicious way to enjoy the comforting flavors of winter.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Grilled Potatoes
- 1 lb Baby Potatoes 80% cooked (partially boiled), about 16-20 small potatoes
- 2 tbsp Olive Oil
- 2 tbsp Dill chopped, fresh
- 2 clove Garlic minced
- 2 Scallions finely chopped, white and green parts separated
- 1 tsp Pepper black, freshly crushed
- 1 tsp Herbs italian mix or your favorite blend, dried
- 1 tsp Salt or to taste
For the Salad
- 4 cup Salad Greens iceberg lettuce, butter lettuce, etc., mixed, romaine
- 1 Cucumber diced
- 1/2 Onion red, thinly sliced
- 1 Tomato diced; if using cherry tomatoes, halve or quarter them
For the Lemon-Honey Dressing
- 2 tbsp Olive Oil
- 2 tbsp Honey
- 2 tbsp Lemon Juice freshly squeezed
- 1 tsp Lemon Zest
- 1/4 tsp Pepper Flakes or to taste, red
- 1/2 tsp Herbs italian mix or your favorite blend, dried
- 1/2 tsp Salt or to taste
For Garnishing
- 2 tbsp Cottage Cheese or crumbled feta cheese
- 2 tbsp Dill chopped, fresh
- 2 tbsp Scallion Greens finely chopped
Instructions
Prepare the Potatoes
- Partially boil the baby potatoes until about 80% cooked. Gently press each potato slightly with a fork or potato masher.
Marinate the Potatoes
- In a bowl, whisk together olive oil, minced garlic, chopped dill, chopped scallion whites, crushed black pepper, dried herbs, and salt. Add the partially cooked potatoes and toss to coat. Let marinate for at least 20 minutes.
Grill the Potatoes
- Preheat a grill pan or grill over medium heat. Grill the marinated potatoes, turning occasionally, until golden brown and tender, about 8-10 minutes.
Prepare the Salad
- While the potatoes are grilling, combine mixed greens, diced cucumber, thinly sliced red onion, and diced tomato in a large bowl.
Make the Dressing
- In a small bowl, whisk together olive oil, honey, lemon juice, lemon zest, red pepper flakes, dried herbs, and salt until well combined.
Assemble the Salad
- Pour the lemon-honey dressing over the salad and toss gently to combine. Add the warm grilled potatoes and fresh dill to the salad. Toss gently to combine everything.
Garnish and Serve
- Serve the warm potato salad immediately, garnished with crumbled cottage cheese (or feta), chopped scallion greens, and fresh dill.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of smoked paprika to the potato marinade.
- If you don't have a grill pan, you can roast the potatoes in the oven at 400°F (200°C) for about 20-25 minutes, or until tender and golden brown.
- Feel free to adjust the amount of honey and lemon juice in the dressing to your liking.
- To make this salad vegetarian, use crumbled feta cheese instead of cottage cheese.
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Recipe Nutrition
Calories: 237kcalCarbohydrates: 40gProtein: 5gFat: 8gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 1710mgFiber: 5gSugar: 8g
Meera Girdhar
Articles: 98
6 Comments
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This looks so appealing! Thanks for sharing.
Looks so flavorful! Thanks for posting.
This is so tempting! Thank you.
This looks so good! Can’t wait to cook it.
Looks so yummy! Excited to make it.
what i really like about your recipes is that there is lot of fusion and health involved in it.