Grilled Potato Salad with Chimichurri Vinaigrette | Vegan | WFPB

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese provides a tangy flavor while cottage cheese is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a similar acidity with a different flavor profile.

Mince 1/2 cup of parsley leaves.

Whisk together 1/4 cup of white wine vinegar and 1/2 cup of water.

Mince 3-4 garlic cloves and add them to the vinegar and water mixture along with the parsley and spices.

Cut all the potatoes in half and place them in a steamer basket.

Steam the potatoes for about 10 to 15 minutes until tender.

While the potatoes are steaming, cut zucchini and yellow squash into 1-inch pieces.

Cut red peppers into large pieces and cut onion into 1-inch rings.

Once the potatoes are tender, lift them out of the steamer basket and set aside.

Skewer the zucchini, yellow squash, red peppers, and onion.

Preheat the grill to medium-high heat and grill the skewered veggies for 3-4 minutes on one side, then flip and grill the other side until charred.

Remove the grilled veggies from the skewers and cut the potatoes, onions, and red peppers into bite-sized pieces.

In a large mixing bowl, combine the grilled veggies and potatoes.

Add the chimichurri vinaigrette to the mixing bowl and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens