Grilled Potato Salad w/ Charred Lemon Dressing
Yield: 4-6 servings
  • 2-3 tbl olive oil
  • 1 lb baby potatoes*
  • 2 zucchini, cut in half lengthwise
  • 1 red onion, cut into slices (don't separate rings)
  • 1 lemon, cut in half
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • 1 cup greek yogurt
  • 1 tbl honey
  • lots of salt and pepper
  1. Preheat grill to hottest setting.
  2. Coat potatoes, zucchini and onion in olive oil and season with salt and pepper.
  3. Place veggies on the grill, close the lid and let cook 2-3 minutes. Check for good char marks before flipping the zucchini and onion - the potatoes you can kind of just roll around a bit.
  4. Place the lemon, cut side down onto the grill.
  5. Cook the vegetables until tender (use a knife to test some of the larger potatoes). Cook the lemon until nicely charred and juicy looking.
  6. Give the herbs a quick toss in oil and place on the grill, gently pressing them down. Cook for about 30 seconds and flip - you want them to just start charring but not to burn.
  7. Cut the zucchini into pieces the size of the potatoes, cut the onion slices into quarters and toss together in a serving bowl with additional salt and pepper.
  8. Chop the herbs finely and whisk into the yogurt along with the charred lemon juice. Season with salt and pepper to taste.
  9. You can either add the dressing to the vegetables or serve on the side.
*if your grill has wide grate use a larger potato and either slice in half or cook over high heat and move to a cooler area of the grill if they start to char too much
Recipe by Eat Some Wear Some at