Grilled Potato Salad with Lemon Basil Vinaigrette
This warm potato salad combines tender roasted baby Yukon gold potatoes with a bright, herbaceous lemon-basil vinaigrette. The potatoes are tossed with olive oil, dill, and seasonings before roasting until golden and creamy inside. A fresh vinaigrette made with rice vinegar, extra-virgin olive oil, lemon zest and juice, honey, and torn basil leaves brings balance—tangy and slightly sweet with aromatic basil notes. Spring onions add mild allium sharpness. The result is a side dish that works equally well warm or at room temperature, making it perfect for weeknight dinners or casual entertaining. This version skips grilling despite the name, using oven roasting instead for more controlled, even cooking. It pairs beautifully with grilled proteins, makes a light lunch with crusty bread, and suits spring and summer menus when fresh basil is abundant.
Ingredients
- 1 ½ pound baby Yukon gold potatoes, halved or quartered
- 2 tablespoon olive oil
- ½ teaspoon dried dill weed
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 stalk green onions, chopped
- 1 tablespoon rice vinegar
- ¼ cup extra-virgin olive oilneutral oil1:1oil
reduces aromatic quality
- 1 whole lemon, zest and juice
- ½ teaspoon honey
- 2 bunch fresh basil, leaves torn
- ½ teaspoon salt
Instructions
- 1
Preheat oven to 375°F.
- 2
Toss baby potatoes with olive oil, dill weed, salt, and pepper until coated. Spread on a baking tray.
- 3
Roast until tender, about 20-25 minutes.
- 4
While potatoes cook, whisk together rice vinegar, extra-virgin olive oil, lemon zest, lemon juice, honey, basil leaves, and salt in a bowl.
- 5
Remove potatoes from oven and transfer to a bowl with green onions.
- 6
Pour dressing over warm potatoes and toss to combine.
- 7
Garnish with additional chopped basil and serve.
Tips
Toss potatoes in dressing while still warm so they absorb the vinaigrette flavors more effectively. Cold potatoes won't accept the dressing as readily, resulting in less flavorful bites.
Tear basil by hand just before mixing into the dressing to preserve delicate oils and bright color. Chopping with a knife darkens leaves and mutes flavor.
If your lemon feels hard, roll it firmly on the counter before zesting and juicing to release more juice and make zesting easier.
Good to Know
Refrigerate covered for up to 3 days. Salad can be eaten cold or gently reheated. Vinaigrette may separate; stir before serving.
Roast potatoes and prepare vinaigrette up to 4 hours ahead. Assemble and dress just before serving to keep basil bright and potatoes from becoming soggy.
Serve warm or at room temperature alongside grilled chicken, fish, or vegetables. Also works as a light lunch with crusty bread and cheese.
Common Mistakes
Do not skip tossing potatoes in dressing while warm to avoid a bland, under-seasoned salad.
Do not chop basil early or with a knife to avoid blackened leaves and lost aroma.
Substitutions
FAQ
Can I make this salad ahead?
Yes. Roast potatoes and prepare vinaigrette separately up to 4 hours ahead. Store both in airtight containers in the refrigerator. Combine just before serving to keep basil fresh and prevent potatoes from absorbing excess liquid and becoming mushy.
What if I don't have rice vinegar?
White wine vinegar, apple cider vinegar, or regular vinegar work well at the same ratio. White wine vinegar is closest in flavor profile and acidity. Adjust honey slightly if using a stronger vinegar, as it may taste sharper.
Can I use regular potatoes instead of Yukon gold?
Yes, though results vary. Red potatoes stay firmer and are excellent. Russets break down more easily. Fingerlings work if left whole or halved. Avoid starchy varieties that fall apart. Adjust roast time based on size—smaller potatoes need 15-20 minutes, larger ones up to 30.