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Infuse Ontario potatoes with smoky flavour by grilling them! Make this grilled potato salad with white balsamic dressing to put a new twist on potato salad!

6 servings

Grilled Potato Salad with White Balsamic Dressing

15 minPrep Time

20 minCook Time

35 minTotal Time

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Recipe Image


  • 6 Ontario Yukon gold potatoes (about 2-1/4 lbs/1.25 kg), scrubbed
  • 2 red peppers, quartered
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 tbsp (30 mL) chopped fresh basil
  • 1 tbsp (15 mL) chopped fresh rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • White Balsamic Dressing:
  • 1/4 cup (60 mL) extra virgin olive oil
  • 2 tbsp (30 mL) white balsamic vinegar
  • 2 tbsp (30 mL) finely chopped sundried tomatoes in oil, drained
  • 1 clove garlic, minced
  • 1/3 cup (80 mL) halved pitted Kalamata olives
  • 2 tbsp (30 mL) chopped fresh basil
  • 1 tbsp (15 mL) capers


  1. Cut potatoes into 8 wedges each and place in large bowl with red peppers. Add oil, basil, rosemary, salt and pepper and toss to coat well.
  2. Place potato wedges and pepper on greased grill over medium high heat and grill about 20 minutes, turning once or until golden and tender. Remove from grill and thinly slice red peppers; return to bowl with potato wedges.
  3. Dressing:
  4. Whisk together oil, vinegar, tomatoes and garlic. Pour over grilled potatoes and peppers. Add olives, basil and capers and toss gently to combine.
  5. Serve warm or cover and refrigerate for up to 2 days. Bring to room temperature and toss well before serving


You can substitute 1 jar (340 mL) roasted red peppers, drained and sliced for the 2 red peppers.

This recipe was provided by the Ontario Potato Board.

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