Lakeshore Shallot & Herb Grilled Potato Salad
Warm grilled potatoes tossed with green onions, shallots, romano, and Lakeshore Shallot & Herb seasoning. Easy BBQ side in about 25 minutes.
Potatoes on the grill might come as a surprise. It's no shock they are delicious. Toss these delicious grilled potatoes with crisp vegetables and a simple dressing to make an amazing warm potato salad.
Submitted by: Mahnee from Dinsmore, Maryland
- Parboil halved red or gold potatoes until just tender, then coat with oil and grill until golden.
- Toss hot potatoes with sliced green onions, chopped shallots, grated romano, and Lakeshore Shallot & Herb.
- Serve warm as an easy, flavorful side. Refrigerate leftovers and reheat on the grill or oven for best texture.
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Preparation Instructions:
Slice the potatoes in half and cook in a large pot of boiling water. Cook until tender, but don't overcook--about 12 minutes.
Allow the potatoes to cool and place them in a large ziplock bag with the olive oil. Shake to coat. Heat a grill to medium temperature and grill the potatoes until golden brown, about 5 minutes. Remove potatoes from grill and place in a bowl. Toss with the topping ingredients and enjoy.
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Frequently Asked Questions
Which potatoes work best for this grilled potato salad?
Red or yellow gold potatoes hold their shape best when boiled and grilled. Russets can be used but may fall apart, so handle carefully and watch cooking time.
How do I know when the potatoes are done boiling?
They are done when a fork or paring knife slides into the center with slight resistance. Aim for tender but not mushy, about 12 minutes for medium halves.
Can I skip boiling and cook the potatoes only on the grill?
You can, but you will need to slice them thinner or grill much longer on medium-low heat so they cook through without burning. Parboiling first is faster and more reliable.
How do I prevent the potatoes from sticking to the grill?
Coat the potatoes evenly with oil, preheat and clean the grates, use medium heat, and consider a grill basket or foil to reduce sticking.
Can I make the potato salad ahead of time?
Yes. Keep in an airtight container in the fridge for 3 to 4 days. Reheat on the grill or in the oven to restore texture, and add fresh toppings before serving.
What are good substitutions for romano and Lakeshore Shallot & Herb?
Use parmesan or pecorino instead of romano. For the seasoning, try dried shallot powder with parsley and a little garlic powder, or fresh herbs like chives or parsley.
Is this recipe vegetarian or vegan friendly?
The recipe is vegetarian. To make it vegan, replace the romano with vegan cheese or nutritional yeast and confirm the seasoning contains no dairy.
Which potatoes work best for this grilled potato salad?
Red or yellow gold potatoes hold their shape best when boiled and grilled. Russets can be used but may fall apart, so handle carefully and watch cooking time.
How do I know when the potatoes are done boiling?
They are done when a fork or paring knife slides into the center with slight resistance. Aim for tender but not mushy, about 12 minutes for medium halves.
Can I skip boiling and cook the potatoes only on the grill?
You can, but you will need to slice them thinner or grill much longer on medium-low heat so they cook through without burning. Parboiling first is faster and more reliable.
How do I prevent the potatoes from sticking to the grill?
Coat the potatoes evenly with oil, preheat and clean the grates, use medium heat, and consider a grill basket or foil to reduce sticking.
Can I make the potato salad ahead of time?
Yes. Keep in an airtight container in the fridge for 3 to 4 days. Reheat on the grill or in the oven to restore texture, and add fresh toppings before serving.
What are good substitutions for romano and Lakeshore Shallot & Herb?
Use parmesan or pecorino instead of romano. For the seasoning, try dried shallot powder with parsley and a little garlic powder, or fresh herbs like chives or parsley.
Is this recipe vegetarian or vegan friendly?
The recipe is vegetarian. To make it vegan, replace the romano with vegan cheese or nutritional yeast and confirm the seasoning contains no dairy.
I modified this recipe only slightly…as it is the middle of winter, I broiled them in the oven instead of placing on the grill. These were amazing!!! The merging of flavors is incredibly complex in a good way. I used this recipe for a church event and everyone raved about how good they were. Even my children, who are particular about potatoes, loved them. I’ll definitely make them again.