A flavorful side dish for Memorial Day weekend: grilled potatoes with scallion vinaigrette, olive oil toasted walnuts, and fresh dill. While you’re grilling up some meat, throw together these simple potatoes to serve alongside. Packed full of flavor from the sweet + tangy vinaigrette.
And just like that it’s Memorial Day weekend. This spring is truly flying by and we’re moving right on into the summer months. While this weekend might be looking a little different for you this year, hopefully you’re still finding a way to spend some time outside and cook up some really good food.
I’m excited to head to my parent’s house for a weekend full of outdoor feasting, and these grilled potatoes with scallion vinaigrette are definitely on the menu.
grilled potatoes with scallion vinaigrette – the details
The first thing you’ll want to do for this recipe is blanch your potatoes. You could actually even do this a day ahead of time so they’re ready to go. Just keep them in the fridge and pull them out when it’s time to grill. From there, everything comes together quickly. Hopefully you’ll already have your grill on (maybe cooking up some garlicky grilled chicken) so all you have to do is throw these potatoes right alongside.
The potatoes get a simple coating of olive oil and salt, and then just a quick char over the hot flames. The potatoes will already be par-cooked from blanching them, so all you’re looking for are some nice char marks and a perfectly tender bite.
In the meantime, you can toast the walnuts and whip up the scallion vinaigrette (full of dijon, white wine vinegar, honey, olive oil, and black pepper). Both of these components can be done ahead of time as well.
All that’s left to do is put it all together. Spread the potatoes out onto a large plate and drizzle a very generous amount of the scallion vinaigrette over top, along with the walnuts and fresh dill. I like to season everything at the end, too, with more freshly cracked black pepper and a little sea salt.
You can serve these potatoes hot off the grill or more at room temperature. They’re honestly even good cold as we discovered after impatiently eating some for leftovers the next day!Print
Grilled Potatoes with Scallion Vinaigrette & Walnuts
simple grilled potatoes topped with a tangy scallion vinaigrette, toasted walnuts, and fresh dill
- 1 ½ lbs fingerling potatoes
- ½ cup walnuts
- olive oil
- kosher salt
- 2 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp honey
- ¼ cup + 2 tbsp olive oil
- 6 scallions, thinly sliced
- 1 tbsp fresh dill leaves
- freshly cracked black pepper
- flaky sea salt (optional)
- Bring a large pot of salted water to a boil. Drop the fingerling potatoes. Cook for about 10 minutes until par-cooked (they should still be somewhat firm, but able to be pierced with a fork). Drain the potatoes and transfer to a bowl of ice water. Allow the potatoes to fully cool. Drain the potatoes again and transfer to paper towels. Let fully dry.
- Meanwhile, heat a small skillet over medium heat. Add the walnuts and a generous drizzle of olive oil. Toast until golden brown, stirring often. Season with a pinch of salt. Set aside.
- In a small mixing bowl, whisk the mustard, white wine vinegar, and honey. Drizzle in the olive oil, whisking continuously. Stir in the scallions, a pinch of salt, and freshly cracked black pepper to taste.
- Heat the grill over high heat. Cut the potatoes in half. Transfer them to a bowl and toss with olive oil and a pinch of salt. Place the potatoes on the hot grill, halved-side down. Close the grill and cook for just about 2-3 minutes, or until the potatoes are charred and tender.
- Plate the potatoes with the scallion vinaigrette drizzled over top. Garnish with the walnuts, fresh dill, freshly cracked black pepper, and a pinch of flaky sea salt.
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