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Grilled Potato Salad

Serves 8
Time 45 min
Give your summer potato salad a new twist by grilling precooked potatoes for a crisp texture and smoky flavor. Greek yogurt gives the salad its familiar creaminess with a delicious tang.
Ingredients
  • 3 pounds Russet potatoes, peeled and cut into wedges
  • 4 green onions, root ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 2 strips cooked bacon, crumbled
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Method

Put potatoes into a large pot, cover with salted water and bring to a boil.

Reduce heat and simmer until just softened, abobut 5 minutes.

Drain into a colander and leave potatoes in the colander to continue draining.

Meanwhile, prepare a grill for medium-high heat cooking.

Thinly slice dark green ends of green onions; set aside for later.

Keep white and light green part of green onions whole.

In a small bowl, stir together oil, large pieces of green onions and tomatoes.

Thread tomatoes onto skewers. (If using wooden skewers, soak them in water for about 30 minutes before using.)

Grill onions and tomato skewers, turning once halfway through cooking, until onions are charred and tomatoes are tender, about 8 minutes.

Transfer to a cutting board.

Remove tomatoes from skewers.

Roughly chop onions and tomatoes and transfer them along with any juices to a large bowl.

Add reserved sliced green onions, yogurt, salt and pepper.

Grill precooked potatoes about 12 minutes or until crisp and cooked through; use a grilling tray if your grill grates are widely spaced.

Halve grilled potatoes and add them to the vegetable mixture; gently stir until evenly coated.

Garnish with bacon and serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 pounds Russet potatoes, peeled and cut into wedges
  • 4 green onions, root ends trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1 pint cherry tomatoes
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper
  • 2 strips cooked bacon, crumbled
Shop with Prime

Exclusively for Prime members in select ZIP codes.