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Grilled Fingerling Potato Salad

Difficulty 1/5
Prep time 15 mins

Cook time 15 mins
Serves 6-8

Hardwood Pecan

Forget the mayo-slathered store-bought stuff and brighten things up with this lemony, wood-fired version.


1-1/2 lbs. Fingerling Potatoes Cut in Half Lengthwise

10 Scallions

2/3 cup Evoo (Extra Virgin Olive Oil), Divided Use

2 Tbsp Rice Vinegar

2 tsp Lemon Juice

1 Small Jalapeno, Sliced

2 tsp Kosher Salt


When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Brush the scallions with the oil and place on the grill. Cook until lightly charred, about 2-3 minutes. Remove and let cool. Once the scallions have cooled, slice and set aside.

Brush the Fingerlings with oil (reserving 1/3 cup for later use), then salt and pepper. Place cut side down on the grill until cooked through, about 4-5 minutes.

In a bowl, whisk the remaining 1/3 cup olive oil, rice vinegar, salt, and lemon juice, then mix in the scallions, potatoes, and sliced jalapeo.

Season with salt and pepper, and serve. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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