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

Ingredients:

• 2 large Wild Harvest^Ⓡ Russet Potatoes
• 1 Wild Harvest^Ⓡ Onion, 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

Directions:

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.