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Potato salad gets an upgrade with this Grilled Vegetable Potato Salad. Make this at home for your next cookout or picnic.

  • Recipe for

    Grilled Vegetable Potato Salad

    • Active Time

      • 5

      • mins

    • Total Time

      • 5

      • mins

    • Amount

      • 4

      • serves


    • 2 large Wild HarvestRusset Potatoes
    • 1 Wild HarvestOnion, sliced into ½” thick rings
    • 1 zucchini, halved lengthwise
    • 1 globe eggplant, cut crosswise into 1” thick slices
    • ¼ cup Wild Harvest Organic Extra-Virgin Olive Oil, divided
    • 1 teaspoon fine sea salt
    • 1 teaspoon black pepper
    • 1 tablespoon chopped Wild Harvest Organic Fresh Chives
    • 1 tablespoon chopped Wild Harvest Organic Fresh Italian Parsley
    • 1 tablespoon chopped Wild Harvest Organic Fresh Basil
    • 1 tablespoon lemon juice
    • 1 tablespoon Wild Harvest Organic Dijon Mustard
    • 1 garlic clove, minced
    • 1 cup cherry tomatoes, halved


    1. Slice potatoes lengthwise into 1” thick slices. Place in a large saucepan, cover with cold water, and bring to a simmer over medium heat. Simmer for 8 minutes or until just tender. Drain and dry potatoes well with a clean kitchen towel.
    2. In a large bowl toss potatoes, onion, zucchini, and eggplant with 2 tablespoons oil, salt, and pepper.
    3. Prepare a medium-hot charcoal grill fire, preheat a gas grill on medium-high heat (400℉) for 10 minutes, or heat a grill pan over medium heat until hot.
    4. Reduce heat to medium-low if using a grill pan. Grill vegetables, covered if using a charcoal or gas grill, until browned on first side, about 8 minutes. Turn vegetables and brown on second side, about 5 minutes more. If cooking on a grill pan, vegetables may take longer to cook.
    5. In a large bowl, whisk together remaining 2 tablespoons olive oil, chives, parsley, basil, lemon juice, mustard, and garlic.
    6. When grilled vegetables are cool enough to handle, chop into ¾“ pieces and transfer to bowl with dressing. Add tomatoes and gently toss everything together.
    7. Serve chilled or at room temperature.