2 ratings

Grilled Potato Salad with Basil, Blue Cheese and Tomatoes

The warm potatoes absorb the juice from the tomatoes, melt the blue cheese, and bring out the flavor of the basil

“Here’s a little secret about grilling potatoes: they must be boiled first! Throw a bunch of raw potatoes on the grill, and you’ll wind up with a dried out, over-charred, undercooked mess. Boiling the potatoes in well-salted water first, ensures they’ll be moist, well-seasoned, and cooked all the way through. Flashing them on the grill for a few minutes gives them that nice, charred flavor that adds the perfect summery accent.

The warm potatoes absorb some of the juice from the tomatoes, melt the blue cheese just a bit, and bring out the flavor of the basil, aka tomato’s best friend.” - Nicole Gaffney of Coley Cooks food blog.

Find her orginal recipe here.


For the Salad

  • 2 Pounds waxy potatoes (fingerling, yukon gold, red bliss, etc. NOT russet)
  • 1 pint sungold or other cherry tomatoes, halved
  • 1/2 Teaspoon kosher salt, plus plenty more for boiling potatoes
  • 4 jalapeño peppers, optional
  • 1-2 Tablespoon tablespoons olive oil
  • freshly cracked black pepper, to taste
  • 4 Ounces tangy blue cheese (Maytag + Rogue Buttermilk Blue are my picks)
  • 1 large bunch basil, stems removed and leaves roughly torn (about 1 heaping cup leaves)
  • 1 Cup roughly chopped chives OR scallions (green tops only)

For the Dressing

  • 1 Tablespoon honey
  • 2 Tablespoons red or white wine vinegar
  • 1/2 Teaspoon salt
  • plenty of freshly cracked black pepper
  • 1/3 Cup extra virgin olive oil


For the Salad

Scrub the potatoes to remove dirt, then cut them into large chunks (if big) and place in a large pot. Fill with water to cover, and add a generous amount of salt so that the water tastes salty. Bring the potatoes up to a boil, then reduce to a simmer, cover, and cook for about 20 minutes or until tender. While the potatoes cook, place the halved tomatoes in a bowl with 1/2 teaspoon kosher salt. Mix, and set aside.

Preheat a grill to high heat. When the potatoes are easily penetrated with a knife, drain them and add to a bowl with the jalapeños. Toss the potatoes and jalapeños with 1-2 tablespoons olive oil, and then place on the hot grill. Cook, turning occasionally, until the jalapeños are nicely charred on all sides and the potatoes have developed some grill marks. Place the potatoes in a bowl and cover until ready to serve.

Peel the jalapeños, remove the seeds if they're very hot, dice, and add to the bowl with the potatoes.

For the Dressing

Whisk together the honey and red wine vinegar along with the salt and pepper. Slowly whisk in the olive oil, then taste, and adjust the flavors as necessary.

Add the tomatoes and dressing to the warm potatoes and mix to combine. Crumble the blue cheese in large chunks over the top, add the basil and chives, and mix well. Taste and adjust the seasoning, adding more salt if need be. Serve warm or at room temperature. Not recommended served cold.