Grilled smashed potato salad with herbs

Whoa—way too many adverbs and adjectives in that title. Each, however, adds a distinctive dimension to the old summer standby, potato salad, creating something fresh and inventive. Small new potatoes are boiled or steamed until just tender, then are smashed with a fork and grilled. A lemon vinaigrette and a handful of herbs finishes the dish.

The recipe comes by way of Australia, land of the barbie, although the original called for roasting, not grilling, the potatoes for some curious reason. We lined a vegetable grill basket with heavy duty aluminum foil, lightly coated it with olive oil, then distributed the smashed potatoes in a single layer so they could get nice and crispy on one side. When they are tossed with the vinaigrette they taste like gourmet chips & vinegar. Nice to have an option that doesn’t call for mayonnaise. Goes well with about anything grilled.




  • 3 lbs. small new potatoes
  • 3/4 cup extra virgin olive oil
  • sea salt
  • 1/2 cup white wine vinegar
  • Juice of one lemon
  • 2 teaspoons sugar
  • 2 cups flat-leaf parsley leaves
  • 2 tablespoons dill, roughly chopped
  • 1 bunch chives, chopped




  1. Preheat grill to medium high, around 400°F.
  2. Place potatoes in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil, uncovered, for 20 minutes or until just cooked when tested with a skewer. Drain. Allow to cool slightly. Place on chopping board.
  3. Using the back of a fork, gently press potatoes to flatten slightly. Place in a single layer in a pan suitable for grilling. Drizzle with 1/4 cup oil and sprinkle with sea salt.
  4. Grill for 5 tgo 10 minutes, or until potatoes are crisp and golden. Transfer to a platter.
  5. Whisk together vinegar, lemon juice and remaining 1/2 cup oil in a bowl. Add sugar and season with pepper. Pour dressing over warm potatoes. Turn potatoes to coat in dressing. Sprinkle with parsley, dill and chives. Serve.

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