Skip to Main Content
Grilled Fingerling Potato Salad
By Traeger Kitchen
Forget the mayo-drenched, store-bought stuff and brighten things up with this lemony, wood-fired potato salad.
Prep Time
15 Minutes
Cook Time
15 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 10 | scallions |
| 2/3 Cup | extra-virgin olive oil, divided |
| 1 1/2 Pound | fingerling potatoes, halved lengthwise |
| kosher salt, divided, plus more to taste | |
| To Taste | freshly ground black pepper |
| 1 Teaspoon | kosher salt |
| 2 Tablespoon | rice vinegar |
| 2 Teaspoon | lemon juice |
| 1 Small | jalapeño, sliced |
| To Taste | Freshly ground black pepper, to taste |
Steps
1
When ready to cook, set the Traeger temperature to 450 °F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Brush the scallions with olive oil. Place directly on the grill, perpendicular to the grates. Close the lid and cook until lightly charred, 2-3 minutes. Remove from the grill and set aside to cool, then slice.
450 ˚F / 232 ˚C
Ingredients
10 scallions
1/3 Cup extra-virgin olive oil, divided
3
Brush the fingerling potatoes with olive oil, reserving 1/3 cup for later use, then season with salt and pepper to taste. Place cut-side down on the grill grates. Close the lid and roast until the potatoes are cooked through, 4-5 minutes.
450 ˚F / 232 ˚C
Ingredients
1 1/2 Pound fingerling potatoes, halved lengthwise
kosher salt, divided, plus more to taste
To Taste freshly ground black pepper
4
In a large bowl, whisk together the remaining 1/3 cup olive oil, 1 teaspoon salt, rice vinegar, and lemon juice. Fold in the scallions, potatoes, and jalapeño. Season with more salt and pepper to taste. Enjoy!
Ingredients
1 Teaspoon kosher salt
2 Tablespoon rice vinegar
2 Teaspoon lemon juice
1 Small jalapeño, sliced
To Taste Freshly ground black pepper, to taste
1/3 Cup extra-virgin olive oil, divided