Grilled Potato Salad Recipe with Snap Peas and Burrata
This grilled potato salad is anything but ordinary. After a quick parboil, the potatoes hit the grill for a smoky char that adds incredible depth of flavor. Finished with creamy burrata, crisp snap peas, and crispy pancetta, it’s a bold, gluten-free side dish that steals the show at any cookout.
Servings: 6 -8 servings
Calories: 219kcal
Equipment
Ingredients
- 1 lb fingerling potatoes, or other small potatoes
- ½ tsp Kosher salt
- 6 oz pancetta, cubed
- 3 Tbsp olive oil, divided
- ½ cup snow peas or snap peas, sliced into small strips
- 1 4 oz burrata, room temperature
- 3 Tbsp fresh dill
- 2 Tbsp chives
- ½ tsp truffle salt
- ¼ tsp freshly ground black pepper
Instructions
- Parboil the potatoes. Bring a large pot of water to a boil, then add potatoes. Cook 5-7 minutes, or until tender, but not fully cooked. Let cool 5 minutes, then slice in half lengthwise.
- Cook the pancetta. Meanwhile, heat 1 Tbsp olive oil over medium-high heat. Add 6 oz pancetta and cook until crispy, stirring often, about 3-5 minutes. Remove pancetta with a slotted spoon. Place in a paper-towel lined bowl to drain.
- Grill the potatoes. Preheat grill to 400°F/205°C then spray with grill spray. When hot, place potatoes cut side down on grill. Cook 3 minutes per side, then remove.
- Assemble, then serve. Place grilled potatoes on a serving platter, then top with crisp pancetta and sliced snow peas. Using hands, break burrata apart into small pieces and scatter around potatoes. Drizzle everything with remaining 2 Tbsp olive oil (high quality!), then sprinkle on 3 Tbsp dill, 2 Tbsp chives, ½ tsp truffle salt, and ¼ tsp black pepper. Serve immediately or at room temperature.
Nutrition
Calories: 219kcal | Carbohydrates: 10.8g | Protein: 10.2g | Fat: 15.2g | Saturated Fat: 4.2g | Cholesterol: 26mg | Sodium: 655mg | Fiber: 1.4g | Sugar: 1g
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