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Grilled Fingerling Potato Salad

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




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Units of Measurement:
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


  • 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

    • 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

    • 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!

    • 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

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