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Recipe courtesy of Kevin Gillespie

Smoked Potato Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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4 (6-ounce) red potatoes

3 tablespoons extra-virgin olive oil, divided

3 tablespoons chopped fresh parsley

3 tablespoons thinly sliced fresh chives

2 tablespoons chopped fresh tarragon

2 teaspoons minced garlic

1 teaspoon lemon zest

1 tablespoon lemon juice

Kosher salt


  1. Preheat the grill to medium. Boil the potatoes in salted water just until almost tender, about 8 minutes. Remove to a bowl of ice water to stop the cooking. Slice the cooled potatoes into 1/2-inch rounds. Brush both sides of the potato slices with oil and place on the grill just until nice grill marks form, about 3 minutes per side. In a small bowl, stir together the remaining olive oil, parsley, chives, tarragon, garlic, lemon zest and juice. To serve, shingle the potatoes so that 1 piece overlaps the next. Sprinkle the potatoes with salt and generously spoon the herb salad over the top.;

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