Grilled Potatoes with Scallion Vinaigrette & Walnuts

Grilled Potatoes with Scallion Vinaigrette

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

servings: 4




  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.