This Potato Salad Proves the Popular Side Dish Belongs on the Grill

Chef Scott Walton’s Grilled Baby Potato, Peach Salad with Chicory and Pumpkin Seeds
 Courtesy Scott Walton

It’s undeniable: Everybody loves potato salad. Sure, you could buy a sad tub of it at the deli counter. But why not impress guests with this grilled rendition of the cookout favorite?

“A twist on the traditional potato salad, the chimichurri adds a nice spice and acidity to the potatoes, combined with the smokiness of the grill and sweetness from the peaches,” says Scott Walton, executive chef at Acorn in Pittsburgh’s Shadyside neighborhood. “It’s also easy to make in large batches for family gatherings and barbecues.”

With mid-May marking the start of peach season, now’s as good of a time as ever to abandon that pale and pre-made beige glug on your plate and upgrade to this easy—and seriously refined and delicious—recipe.

Chef Scott Walton’s Grilled Baby Potato, Peach Salad with Chicory and Pumpkin Seeds

Prep time

20 minutes min.

Cook time

10 minutes min.

  • 1 lb baby Yukon potatoes  
  • 2 chicory (Belgian endive)
  • 2 peaches (unripe and seeded)
  • ¼ cup parsley leaves
  • ¼ cup orange chimichurri  
  • 2 tbsp pumpkin seeds
  • 2 tbsp olive oil
  • 1 tbsp Aleppo pepper  
  • Sea salt, to taste
  • For the Orange Chimichurri: 1 cup parsley; ½ cup oregano; ¾ cup red wine vinegar; ½ cup blanched garlic; ½ cup extra virgin olive oil; ¼ cup salt water; ½ tbsp chili flakes; ½ tbsp orange zest
Make the chimichurri: To make salt water, use ¼-cup kosher salt to 1 cup water. Bring to a boil to dissolve and cool and reserve. Mix all ingredients and adjust seasoning to your preference.
Blanch potatoes in salt water until tender (don’t overcook) and shock in ice water to stop the cooking process. 

Remove potatoes, dry, and lightly smash with the back of your hand to create a flat surface to grill on. Toss potatoes with salt and 2 tbsp chimichurri.
Cut endive and peach in half and toss with 2 tbsp of chimichurri. On a high heat, grill potatoes, peaches, and endive until caramelized. Remove from grill and toss all ingredients with ½-cup more of chimichurri. Add parsley leaves, Aleppo pepper, and mix together.
Top with pumpkin seeds, a drizzle of your favorite olive oil, and sea salt.