Stumped on what to bring to your next outdoor barbecue now that spring has finally sprung? Fear not, healthy eaters! We’ve revamped an old classic, potato salad, and created a nutrient-dense, unexpected combo that you and your dining companions will devour. Made with our best-selling Wedderspoon Manuka honey, of course.

Grilled Potatoes with Honey-Scallion Vinaigrette

35 Minutes
4 Servings

Ingredients:

  • 1 pound of small potatoes
  • 2 tbsp olive oil
  • 1 tsp dried rosemary
  • Salt and pepper, to taste
  • Juice of half a lemon
  • 1 tbsp Wedderspoon Manuka Honey
  • 2 tbsp olive oil
  • 2-3 scallions, grilled & chopped

    Directions:

    1. Preheat the grill
    2. Place the potatoes in a large saucepan and fill with cold water, covering the potatoes by 2 inches. Bring the water to a boil over high heat
    3. Once the water begins to boil, about 8 minutes, add the potatoes. Return to boil and cook for 8 more minutes. Drain the potatoes and set aside to cool. You could also microwave them to cut down on time
    4. In a small bowl whisk together the vinaigrette ingredients, except scallions
    5. Using tongs, place the potato pieces on the hot grill, and cook on all sides long enough to make grill marks, approximately 1 minute per side. Handle gently so they don’t fall apart. Grill scallions, about 30 seconds each side
    6. Plate the potatoes and drizzle with the vinaigrette. Chop scallions and sprinkle on top. Enjoy!

    This dish is also just as delicious served cold!