Grilled Potatoes with Scallion Vinaigrette & Walnuts

simple grilled potatoes topped with a tangy scallion vinaigrette, toasted walnuts, and fresh dill

servings: 4

  • Author: Kayla Howey


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.