Recipes: Cari’s Warm Grilled Potato Salad

As we soak in and savor the last days of Summer, we’re looking for every opportunity to keep the grill going! Cari Heberger is a long time member and vendor with High Falls Food Co-op. She’s been shopping with us since we were located in our old space across the street! You’ve certainly enjoyed one of the soups, baked goods, or prepared dinners she puts together for HFFC at one time or another. As one of the most talented cooks we know, we went to Cari and asked her to give us a recipe to enjoy for the month of September. She did not disappoint.

“This one is so easy,” Cari explains. “I love any recipe you can throw together from things you already have on hand. I came up with this one out of necessity. Short of ingredients for another potato salad recipe, I got resourceful. In a moment of need, I scanned the fridge and herb garden and decided to try a warm grilled potato salad with the herbs and veggies on hand. Fell free to use your own creativity and play with this recipe using other herbs and vegetables if you like! The leftovers made delicious home fries with breakfast the next day. Enjoy!”

Cari’s Warm Grilled Potato salad


2 1/2 lbs red potatoes (cooked: boiled and cooled before grilling)

1 red pepper seeded and cut in half

1 red onion cut in half

1 cup chopped arugula

Few leaves of basil, oregano and handful of chives chopped

1/3 cup olive oil + more for brushing

4 tsp lemon juice

1 tsp mustard

Salt and pepper

To compose:

heat grill to med/high temperature

-add garlic wrapped in foil while prepping veggies.

-Garlic should cook for about 15 minutes.

Brush cut potatoes, red onion, red pepper  with olive oil and season with salt and pepper and place on grill.

-Cook for 5-10 minutes until lightly charred.

For dressing: combine olive oil, oregano, mustard, lemon juice and roasted garlic until emulsified.

When grilled veggies are cool enough to handle, cut potatoes into bite size pieces, slices peppers and onions. Toss with dressing, then add chopped basil, arugula, and chives. Season to taste with salt and pepper and stir to combine.