Simple grilled-potato salad with grilled-lemon vinaigrette

Try this tasty grilled-potato salad with zesty grilled-lemon vinaigrette! Perfect blend of smoky flavors and fresh zing in every bite.

Ingredients:

• 910g small yellow or red-skinned new potatoes
• Kosher salt
• 2 tablespoons minced fresh oregano, divided
• 2 tablespoons minced fresh parsley leaves, divided
• 4 medium cloves garlic, minced, divided
• 1/4 cup extra-virgin olive oil, divided
• Freshly ground black pepper
• 1/4 cup thinly sliced scallions (about 4 whole scallions)
• 2 tablespoons minced shallots (about 1 small shallot)
• 1 tablespoon whole grain mustard
• 1 whole lemon

Instructions:

1. Put the potatoes in a large pot and cover them with cold water. Add salt generously and bring to a boil over high heat. Let the potatoes simmer until they are tender but still intact, which should take around 5 minutes. After that, drain the potatoes and transfer them to a baking sheet with rims to allow any extra moisture to dry out.
2. After the potatoes have cooled down, cut each one in half lengthwise and transfer them to a spacious bowl. Add half of the oregano, parsley, garlic, and olive oil. Season with salt and pepper to your liking, then mix everything together until the potatoes are evenly coated with the mixture and their surfaces are slightly textured.
3. In another large bowl, mix the remaining oregano, parsley, olive oil, garlic, scallions, shallots, and mustard.
4. Light up 3/4 of a chimney with charcoal. Once all the charcoals are lit and have turned gray, spread them out on one side of the charcoal grate. Put the cooking grate on top, cover the grill, and let it heat up for about 5 minutes. Alternatively, if using a gas grill, turn on half of the burners to medium-high heat, cover, and preheat for 10 minutes. Clean the grilling grate and grease it before using it.
5. Put the halved potatoes on the grill directly over the heat, cut side down. Cook them while turning occasionally until they are golden brown and crispy on both sides, which should take around 5 to 8 minutes in total. As the potatoes finish cooking, transfer them to the bowl with the olive oil and herb mixture.
6. Cut the lemon in half and place the cut side down directly over the heat. Grill them until they are nicely browned, about 5 minutes. Squeeze the grilled lemon juice into the bowl with the potatoes. Mix the potatoes well to ensure they are fully coated in the new mixture of fresh herbs, olive oil, mustard, and lemon juice. Season with salt and pepper according to your taste. Serve immediately.

Summary:

• Calories: 1277 kcal
• Fat: 56 g
• Protein: 23 g
• Carbs: 183 g
• Potassium: 4343 mg
• Magnesium: 261 mg