Potato Salad

Roasting tweaks the flavor of familiar ingredients, such as garlic. "The resulting sweet toastiness provides the perfect counterpoint to the fresh tarragon," says Chiarello, "while showing off potatoes, the star of this dish, at their subtle best."

Potato Salad

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  • Prep Time


  • Total Time


  • Servings



  • 5

    T kosher salt

  • 2

    lb med red potatoes, skin left on

  • ½

    c EVOO, plus more for grill & green onions

  • 1

    med red onion

  • 2

    T freshly squeezed lemon juice

  • 6

    whole green onions

  • Coarse sea salt, preferably gray salt

  • Freshly ground black pepper

  • 2

    c finely sliced celery

  • 1

    T minced fresh tarragon

  • 2

    T roasted garlic dressing


1. Boil 4-5qts of water, add kosher salt. While the water heats, quarter the potatoes, then add them to the boiling water; lower heat & simmer until tender, 15-20 min. 2. Drain & spread potatoes out on a baking sheet so steam evaporates. toss w/1/2c oil & set aside. 3. Turn on a clean grill to med-high, then brush some oil on the rack. 4. Trim ends from the red onion, halve from end to end, then peel. Slice each half into thin half-moons; place slices in a med bowl & toss w/lemon juice. Set aside. 5. When grill is hot, place potatoes on the rack. Cook until tender inside & golden outside (~15-17 min), turning every 2 min; remove & set aside. 6. Drizzle green onions w/a little oil; sprinkle w/salt & pepper. Grill 1 min, turn, & grill 1 more min. Remove, cool, then slice diagonally. Set aside. 7. When potatoes have cooled slightly, cut into bite-size chunks, if desired. 8. Toss potatoes, red onions, green onions, celery, tarragon, & roasted garlic dressing. 9. Season w/salt & pepper if needed. 10. Serve at room temp or chilled. Refrigerate for up to 4 days.


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