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Grilled Potato Salad

A Wine Vinegar Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

30 minutes


6 people


  • 2 pounds baby red potatoes
  • ¼ cup plus ½ teaspoon salt, divided
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons Pinot Noir Wine Vinegar
  • 1 garlic clove, minced
  • 2 teaspoons fresh oregano (chopped)
  • 2 teaspoons chives (chopped)
  • 1 tablespoon flat leaf parsley (chopped)
  • 1 tablespoon fresh lemon juice
  • ¼ cup plus 2 tablespoons California Ascolano Extra Virgin Olive Oil, divided
  • ½ teaspoon black pepper, divided
  • 1 medium cucumber, thinly sliced
  • 1/3 cup Vidalia onion, thinly sliced


  1. Preheat grill to medium, about 400 F. Bring the potatoes, ¼ cup of salt, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low. Simmer until tender when pierced with a fork, about 15 minutes. Drain and cool 5 minutes. Cut potatoes in half length-wise.
  2. Whisk together sour cream, mayonnaise, Pinot Noir Wine Vinegar, garlic, oregano, chives, parsley, and lemon juice in a medium bowl. Gradually whisk in ¼ cup of the Ascolano EVOO, ¼ teaspoon of the black pepper, and remaining ½ teaspoon salt.
  3. Toss the potatoes with remaining 2 tablespoons Ascolano EVO and ¼ teaspoon black pepper in a large bowl. Grill potatoes, cut side down and covered with grill lid, until lightly charred, about 8 minutes. Turn and grill, covered with grill lid, 2 more minutes. Transfer to a bowl and cool 5 minutes.
  4. Toss together the cucumber, sweet onion, potatoes, and dressing. Serve chilled.
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