• Tommy Centola

Grilled Potato Salad

Here's a potato salad that you can serve either warm or cold. It's a great addition to any meal.


3 pounds baby Dutch yellow potatoes, halved

4 teaspoons kosher salt, divided

1 cup diced red onion

2 lemons, quartered

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh thyme

1/2 teaspoon ground black pepper

1/2 teaspoon Creole seasoning

2 cups halved or quartered Campari tomatoes


In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover by 1-inch to a boil over medium-high heat. Cook until tender, 10 to 15 minutes; drain.

Heat a grill pan over medium-high heat, and spray with cooking spray.

Place potatoes, onions, and lemons in a single layer on prepared pan. Cook, turning once, until tender, about 5 minutes per side.

In a large bowl, whisk together oil, parsley, thyme pepper, Creole seasoning, juice from grilled lemons, and remaining 2 teaspoons salt. Gently stir in tomatoes, potatoes, and onion. Serve warm, or cover and refrigerate until ready to serve.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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