Name: Grilled Warm Potato Salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 Servings
Cuisine: American
Ingredients: 2 pounds Yukon Gold potatoes; 0.5 cup Extra virgin olive oil; 3 tablespoons White wine vinegar; 3 cloves Garlic; 2 teaspoons Brown sugar; 0.5 cup Roasted red peppers; 3 tablespoons Capers; 3 tablespoons Fresh parsley; Salt and pepper

From the Cook

1/6

Grilled Warm Potato Salad

It is a Keeper Verified

Ingredients

Warning0 allergens identified

Grilled Warm Potato Salad

2 pounds Yukon Gold potatoesscrubbed and sliced 3/4 inches thick

½ cup Extra virgin olive oil

3 tablespoons White wine vinegar

3 cloves Garlicminced

2 teaspoons Brown sugar

½ cup Roasted red peppers

3 tablespoons Capersdrained

3 tablespoons Fresh parsleychopped

Salt and pepperto taste

Instructions

This recipe also lives on It is a Keeper. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Toss potatoes and 2 tablespoons of olive oil in a large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent, 4 to 7 minutes, shaking bowl (without removing plastic wrap) to redistribute potatoes half way through cooking.

Meanwhile, in a large bowl, combine vinegar, garlic, sugar, salt and pepper. Slowly whisk in remaining oil until emulsified. stir in roasted red peppers, capers and parsley.

Grill potatoes until slightly charred and tender, about 5 minutes per side. Toss grilled potatoes with dressing to coat. Serve warm or room temperature.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dress While Hot 🔥
Toss the potatoes with vinaigrette immediately after grilling while still warm so they absorb the dressing deeply, creating superior flavor compared to cooling first.
Grill Cut-Side Down ⬇️
Halve your Yukon Gold potatoes and place cut-side directly on the grill grates to develop a caramelized crust that adds smoky depth to this salad.
Emulsify Your Oil 🫒
Whisk garlic and white wine vinegar together first, then slowly drizzle in olive oil while whisking to create a creamy vinaigrette that coats potatoes evenly.
Toast Capers First 🫘
Lightly pan-toast your capers for 30 seconds before adding to amplify their briny, complex flavors and prevent them from becoming soggy in the warm salad.
Brown Sugar Balance ⚖️
Dissolve brown sugar into the warm vinaigrette to create depth and subtle sweetness that perfectly complements the roasted peppers and tangy capers without overpowering.