Grilled Potato Salad


  • 2 pounds of baby red potatoes
  • Kosher salt
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 3 Tablespoons Fustini’s Sicilian Lemon balsamic vinegar
  • 1 garlic clove, minced
  • 2 teaspoons fresh oregano, finely chopped
  • 2 teaspoons fresh chives, thinly sliced
  • 1 Tablespoon flat-leaf parsley, chopped
  • 1/4 cup + 2 tablespoons Fustini’s Tuscan Herb olive oil, divided
  • black pepper
  • 1 cucumber, seeds removed, thinly sliced in quarters
  • 1/3 cup sweet onion, thinly sliced


Step 1

Bring the potatoes, 1/4 cup of salt and water to cover to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until tender when pierced with a fork (about 15 minutes). Drain and cool for 5 minutes. Cut potatoes in quarters.

Step 2

Preheat grill to medium (about 400°F).  In a large bowl, toss potatoes with 2 Tablespoons olive oil and a few grinds of pepper. Grill potatoes – cut side down and covered with grill lid – until lightly charred (about 8 minutes). Turn to the other cut side and grill, covered with grill lid (2 more minutes). Transfer to a bowl and cool 5 minutes.

Step 3 

In a medium bowl, whisk together sour cream, mayonnaise, vinegar, garlic, oregano, chives and parsley. Gradually whisk in 1/4 cup olive oil, 1/4 teaspoon pepper and 1/2 teaspoon salt.

Step 4 

In a serving bowl, toss together the cucumber, sweet onion, potatoes and 1 cup of the dressing. Serve with remaining dressing on the side.

Denise Walburg, director of corporate marketing at Fustini’s

Courtesy of
Denise Walburg, director of corporate marketing at Fustini’s