Smoked Potato Salad

  • Recipe copyright Kevin Gillespie, 2011
Total Time:
30 min
10 min
Inactive Prep:
20 min
4 servings


  • 4 (6-ounce) red potatoes
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons thinly sliced fresh chives
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons minced garlic
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Kosher salt


Preheat the grill to medium. Boil the potatoes in salted water just until almost tender, about 8 minutes. Remove to a bowl of ice water to stop the cooking. Slice the cooled potatoes into 1/2-inch rounds. Brush both sides of the potato slices with oil and place on the grill just until nice grill marks form, about 3 minutes per side.

In a small bowl, stir together the remaining olive oil, parsley, chives, tarragon, garlic, lemon zest and juice. To serve, shingle the potatoes so that 1 piece overlaps the next. Sprinkle the potatoes with salt and generously spoon the herb salad over the top.