Grilled Potato Salad is healthy, light, satiating, and full of flavor
Column and photos by Dana Rady, Wisconsin Potato & Vegetable Growers Association
When it comes to salads, I need to be in the right mood to eat them. In fact, I get frustrated with them. Unless a salad is packed with protein and/or has another satiating ingredient incorporated, it’s not long before I’m hungry again.
Lately, I’ve been experimenting with adding potatoes to my salads, in addition to some kind of meat, which is not only healthy but also buys me some extra time in between meals.
When I am in the mood for a salad, I also find that I gravitate to simple, yet flavorful dressings. Olive oil and vinegar, or even olive oil and lemon juice with salt and pepper, typically do the trick.
I’m happy to say that I found the best of both worlds: a salad that has it all and one I can always be ready to eat!
This “Grilled Potato Salad” recipe is healthy, light, satiating, full of flavor, and best of all, quick and easy.
GRILLED OR AIR FRIED
Want to modify? No problem! Here are some ideas. While the recipe says “grilled” (don’t get me wrong–the grill certainly offers a delicious, charred flavor component), you could easily throw some potatoes in an air fryer or oven and make this salad during the winter months.
Another variation would be to add some meat. This salad would be just as good with shredded pork, chicken, or turkey. The best news is that you can change it up however you want, and those are my favorite kinds of recipes.
Want to add yet another component? Prepare a side of homemade or frozen French fries. The crunch of the fries with the savory of the salad is out of this world.
That’s been a trend for me lately. I’ll order a salad at a restaurant with a side of French fries. Try it the next time you go to a restaurant and tell me the two aren’t an amazing combination!
