This grilled potato salad is made for summer cookouts. Fingerling potatoes pick up smoky char from the grill while Pete & Gerry’s Organic Pasture Raised Eggs add richness and a soft, velvety bite that makes the whole dish feel special. Finished with a bright, tangy dressing and fresh herbs, it’s an easy side dish that fits right next to anything delicious coming off the grates.

Instructions

1. Medium boil the eggs using your favorite method. (Need advice on making the perfect boiled egg? Learn more here.) Immediately place the eggs in an ice bath, and peel once cool enough to handle. Set aside until ready to serve.
2. Parboil the potatoes: Cover whole fingerlings with water in a stockpot. Add 2 tablespoons of kosher salt, and bring to a simmer. Cook 10–12 minutes or until just fork-tender. You want them cooked through but not falling apart – they’ll get softer on the grill!
3. While the eggs and potatoes cook, make the simple dressing. Whisk together mayonnaise, lemon juice, 1 teaspoon kosher salt, and black pepper. It will be very light and pourable.
4. Drain the potatoes and let them sit in the colander or on a tray for 5-10 minutes to dry.
5. Slice the potatoes in half lengthwise to maximize contact with the grill grates. Lightly toss or spray with a thin coating of oil.
6. Grill the potatoes cut-side down over medium heat on a hot grill or grill pan. For beautifully delicious grill marks, do not move the potatoes for 3-4 minutes.
7. Flip to the second side for 1-2 minutes to make sure the potatoes are heated throughout.
8. Remove the potatoes from the grill to a large bowl, and toss lightly with 2/3 of the dressing.
9. Spread the dressed potatoes on a plate or in a shallow bowl, and place halved or torn medium-boiled eggs all over the surface.
10. Garnish with pickled onions and fresh herbs. Drizzle with the remaining dressing.

Notes