× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Grilled Fingerling Potatoes with Green Chili Vinaigrette, Red Quinoa and Radish

Share this

Print Recipe
Potato Type: Fingerling
Prep Method: Grilled

Dish

AppetizerSaladSide Dish

Prep Time

20 Mins

Cook Time

25 Mins

Serving

Serves 4

Description

Grilled Fingerling Potatoes tossed in a bright and tangy vinaigrette flavored with green chilies and whole grain mustard. Sprinkled with red quinoa, and sliced radishes.

Ingredients

+

Grilled Fingerlings

  • 1.5 pounds (678g) Fingerling Potatoes, washed, sliced lengthwise
  • 1 tablespoon (15ml) Extra Virgin Olive Oil
+

Vinaigrette

  • ½ cup (120ml) Green Chili Salsa (Salsa Verde)
  • 3 tablespoons (45 ml) Stone Ground Mustard
  • 2 teaspoons (10ml) Agave Nectar (Honey can be subbed but may not be considered vegan)
  • 1 teaspoon (2g) Sea Salt
  • 1 tablespoon (15ml) Fresh Lime Juice
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
+

Red Quinoa

  • 3 cups (720ml) Water
  • 2 teaspoons (4g) Sea Salt
  • ½ cup (90g) Red Quinoa
+

Garnishes

  • As Needed Butter Lettuce Leaves (optional)
  • ¼ cup (14g) Radishes, sliced

Preparation

  1. To prepare the potatoes, preheat a grill pan or a grill to medium-high heat. Slice the potatoes in half lengthwise, toss the sliced potatoes in the olive oil and place them on the grill cut side down. Allow the potatoes to grill for about 6-8 minutes on each side or until nice grill marks are achieved. Turn off the grill and transfer the potatoes to a bowl and cover them with aluminum foil or plastic wrap (this will allow the potatoes to steam slightly). While the potatoes rest in their little sauna, prepare the vinaigrette.
  2. In a medium bowl, combine the green chili salsa with mustard, agave, sea salt, and lime juice. While whisking slowly drizzle in the olive oil.
  3. Pour the vinaigrette over the potatoes and toss to combine. Cover again and allow the potatoes to marinate for about 20 minutes while you prepare the quinoa.
  4. Wash the quinoa by placing it into a fine-mesh strainer and rinsing it under cold water. This will remove any bitter notes from the quinoa, you could skip this step, but your quinoa will taste better if you don’t.
  5. Bring the water to boil in a medium saucepan over medium-high heat. Add the salt and the quinoa, cook the quinoa for about 15 minutes or until the grains burst open and are tender to taste. Drain the quinoa through the same fine mesh strainer used previously and allow it to cool for about 7-10 minutes.
  6. To assemble the salad, place the potatoes in a serving dish, you can also arrange them on a bed of lettuce leaves if desired. Sprinkle the top of the marinated grilled potatoes with the quinoa and add the sliced radishes. Serve with extra vinaigrette if desired. Enjoy!

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

330

Fat

12g

Sodium

560mg

Vitamin C

39mg

Carbohydrates

51g

Fiber

6g

Protein

7g

Potassium

100mg

Sugar

7g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up