Name: Grilled Lemon Butter Potato Salad
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 tbsp. canola oil, plus more for grill -; 2 lb. Wellsley Farms red potatoes (about 5), cut crosswise into 1/4-inch rounds -; Kosher salt -; Freshly ground black pepper -; 4 tbsp. butter -; 2 cloves garlic, minced -; 1 tsp. chopped fresh thyme leaves -; 2 tbsp. fresh lemon juice, plus wedges for serving -; 1/2 small red bell pepper, finely chopped -; 2 tsp. chopped fresh parsley -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Lemon Butter Potato Salad

1. 2 tbsp. canola oil, plus more for grill -

2. 2 lb. Wellsley Farms red potatoes (about 5), cut crosswise into 1/4-inch rounds -

3. Kosher salt -

4. Freshly ground black pepper -

5. 4 tbsp. butter -

6. 2 cloves garlic, minced -

7. 1 tsp. chopped fresh thyme leaves -

8. 2 tbsp. fresh lemon juice, plus wedges for serving -

9. 1/2 small red bell pepper, finely chopped -

10. 2 tsp. chopped fresh parsley -

How to cook deliciously - Grilled Lemon Butter Potato Salad

1. Stage

Heat grill or grill pan to medium-high and grease grates with oil.

2. Stage

Add potatoes to a large pot of salted water and bring to a boil. Reduce heat to medium-low and simmer until al dente, about 5 minutes. Drain and transfer to a bowl.

3. Stage

Toss potatoes with oil and season with 1 teaspoon salt and ¼ teaspoon pepper. Carefully arrange potatoes on grill to make sure they don’t slip through the grates, and cook, flipping once, until crisp on the outside and tender inside, about 3 to 4 minutes per side. Wipe out bowl and transfer potatoes back to bowl.

4. Stage

Meanwhile, in a small saucepan over medium heat, melt butter. Add garlic and thyme and cook, stirring until garlic is fragrant and lightly golden, about 2 minutes. Immediately remove from heat and stir in lemon juice and red bell pepper. Season with ½ teaspoon salt and a large pinch of pepper.

5. Stage

Drizzle grilled potatoes with the butter dressing, sprinkle with parsley, and toss to combine. Serve with lemon wedges.