Grilled Herby Potatoes with Charred Scallions

Grilled Herby Potatoes with Charred Scallions

This bold new take on potato salad cooks the spuds right on the grill, giving them a crispy, charred texture that goes perfectly with the cool, creamy dressing. You may never go back to the classic potato salad after you try it! These potatoes go particularly well with grilled pork chops.


  • 2 pounds medium-sized yellow or gem potatoes, cut in 2-inch pieces*
  • ¼ cup fresh herbs, such as parsley, chives, basil, and thyme, chopped
  • 2 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 bunch green onions

For the sauce:

  • 3 Tablespoons sour cream
  • 2 Tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ bunch chives, minced
  • 2 Tablespoons parsley, minced
  • Salt and pepper, to taste
  • Lemon wedges, for serving


Boil the potatoes in salted water until tender but not fully cooked, about 10-14 minutes. Drain well. Place a towel over the potatoes and shake them vigorously in the colander — this gives them rough edges that will crisp on the grill. In a large bowl, mix together herbs, garlic, olive oil, salt, and pepper. Add the drained potatoes and green onions, tossing gently to coat.

Preheat the grill to medium-high heat. Lightly oil the grill grates with an oiled towel. Grill the potatoes (cut side down) and scallions until tender and charred, about 7-8 minutes for potatoes (less time for scallions).

For the sauce, combine sour cream, lemon juice, mustard, chives, and parsley in a bowl. Mix well and adjust seasoning with salt and pepper. Chop the charred scallions into 2-inch pieces and return them to the first bowl with the remaining herb oil and grilled potatoes. Add the dressing, toss well, and adjust seasoning if necessary. Serve with additional lemon wedges.


* Cut potatoes so that they’re not too large, but won’t fall through your grill grate.