Grilled Red Potatoes with Basil Vinaigrette is a marriage made in food heaven. My only advice with this one is to make extra. Everyone will want seconds and they’re great heated up for leftovers.
Tired of the same old mashed potatoes dripping in butter or a big steamy baked potato crowned with a dollop of sour cream? Heck no! Me neither! But this is a great side dish recipe to have in your back pocket.
I am very pleased to announce that Tony’s Market has asked me to be Blogger Ambassador for their Dry Creek location. Throughout the years, I’ve made my passion for Tony’s Market no secret and have blogged about the store upteen times.
I affectionally refer to Tony’s on Dry Creek as “my Tony’s.” It’s close to home and my relationship with that original location began over thirty years ago when I became a customer. It was only a meat market then…a small store with a meat counter where I could be guaranteed to purchase the best steak in town. This is a photo from 1978, with THE Tony Rosacci behind the counter.
One of my more extensive articles about Tony’s was my “I Heart Tony’s” post where I attended their Local Days event and snuck inside and took a ton of photos. And now I have my own I Heart Tony’s emblem to display on my blog. Thanks Tony’s! I’m a proud ambassador. With all that said, let’s cook.
For September, Tony’s requested the theme be “What’s good on the grill … besides a cheeseburger.” Well, I’ll tell you what’s good on my grill are these red potatoes grilled with Aspen Cornucopia Basil Vinaigrette.
With all of the new potatoes available now, and our stunning Colorado late Summer weather, this is a great time to fire up that grill. This all natural farm-to-table vinaigrette is made locally with fresh basil picked from Osage Gardens in New Castle, Colorado and bottled within two days. Like Summer in a bottle, the mustard and basil add zing to salads or grilled fish and chicken. It was a perfect pairing for these potatoes. The flavor was light enough not cover the sweet flavor of new potatoes. It can be purchased at a Tony’s Market near you.
Let’s grill those potatoes, and we start with cooking them on the stove. Did you know there’s a right way to boil potatoes? And the wrong way is to throw them in a pot of water and turn the heat up to high.
- Gently place potatoes into a pot of cold salted water. The water should cover the potatoes by one inch.
- Turn the heat on to medium high and slowly heat until water just begins to boil. Reduce heat to maintain a simmer. Don’t let the water get hot enough to where the potatoes bounce around.
- Cook until just before desired doneness. Drain potatoes in a colander and let them sit until cool to the touch.
Since I’m going to finish these potatoes on the grill, I’ve cooked them until just tender and then sliced them in half. The grill will crisp them up nicely.
More Potato Side Dish Recipes
- Crispy Roasted Smashed Potatoes with Chimichurri.
- BBQ New Potatoes
- Roasted Poblano Peppers Stuffed with Spicy Mashed Potatoes
- Instant Pot Scalloped Potatoes with Green Chile
- Grilled Sweet Potatoes
- 2 pounds new red potatoes washed and scrubbed
- 1 tablespoon salt
- 1/2 cup Basil Vinaigrette
- Zest of 1 lemon
- 3 celery ribs trimmed and fine chopped
- 1 bunch green onions thin sliced
- 1/2 cup rated parmesan cheese
- Place potatoes and salt in a large pot and cover with cold water by 1 inch. Heat over medium high heat until water just begins to boil. Reduce heat to maintain a simmer and cook potatoes until tender but not completely cooked through, about 8 to 10 minutes for medium small potatoes. Drain potatoes in a colander and let cool to the touch. Slice potatoes in half and set aside.
- Dice your celery and onions.
- Prepare a medium heat either on a charcoal or gas grill. Or heat a large grill pan over medium beat. Brush grates with a thin layer of vegetable oil. Place potatoes on a bowl and pour in a little oil and toss to just coat the potatoes. Place the potatoes, cut side down on grill. Cook until dark grill marks develop, about 3 – 4 minutes. Using tongs, flip potatoes and cook until golden brown and cooked through, another 3 – 4 minutes.
- In the meantime add the diced celery, onions and basil vinaigrette to the bowl that you tossed the potatoes in the oil. Transfer the cooked potatoes to this bowl and gently toss until mixed. Taste and adjust seasoning with salt and pepper. Place in a serving bowl, sprinkle with Parmesan and serve.
Grilled Potatoes with Basil Mustard Vinaigrette…It’s what’s for a Side Dish.