If you’re looking for a delicious side dish to eat with steak or pasta, grilled baby potato salad is a perfect choice! This recipe combines roasted or grilled potatoes with a creamy mango dressing.
You can use olive oil, mayonnaise, mango puree, herbs, and crushed pepper. You can even add sliced sun-dried tomato for a little extra oomph. Or the baby potato salad can serve cold with garnish a tuile, or cilantro sprig.
Baby potatoes are one of the most versatile ingredients and can be eaten in various ways. This grilled salad recipe uses baby potato as the base, then top it with mangoes, and dried tomatoes, making it super creamy and delicious.
This salad makes an ideal appetizer, or if you want, you can serve this salad as an accompaniment to a meal of your choice.
Make Creamy Mango Dressing
For making creamy mango dressing, you will need ripe mangoes, eggless mayonnaise, olive oil, salt, crushed pepper, lemon juice, and herbs. The recipe of mango dressing or dips can perfect combine with grilled baby potato salad.
Mangoes are juicy fruits and can be easily mashed. So, instead of a blender or food processor it can easily blend with mayonnaise properly.
If you do not have it, I would prefer to use a mortar and pestle or a hand blender. The results will be pleasing, and you won’t feel like throwing your dressings away just because of a little hard lump from potatoes.
The mango dressing is best to season with salt, pepper, dried herbs, and lemon juice. Or you can add finely chopped garlic for extra flavor.
No doubt, grilled baby potato salad is a perfect summer dish recipe, where you can also play around with colors – mix and match your favorite colored baby potatoes! You can easily add red or orange bell peppers to make it colorful.
Baby potato best to pairs with
Grilled baby potato salad is perfect for pairing with a cold beer and refreshing soft drinks on a summer day. You can serve it on small plates or in a family-style large bowl.
Another way you can serve it along with meat dishes or main course as a side dish:
The best way to ensure that everyone gets a taste of everything is to set out dishes of dip and dressings first – so each guest can choose which they want on their salad.
Since grilling baby potatoes takes almost no time, you should be able to make it just before serving – no need to do any pre-planning!
Marinate baby potato before grilling
To grill the bay potato, start by cooking potatoes whole with marinated. To do so, preheat a grill to high heat and brush clean.
Slice baby potatoes in half, toss in a bowl with two tablespoons of extra-virgin olive oil and two tablespoons of your favorite spice blend (Cajuns, ras el Hanout or fajita seasoning are all great options).
Grill for about 10 minutes on each side until browned and tender. Allow cooling slightly, then slice again into 1/2 inch slices.
Marinate
- Olive oil
- Garlic, and celery
- Cajun spices
- Ras el Hanout
- Lemon Juice
- Paprika
- Salt
- Crushed pepper
Can be baby potato salad served warm?
Yes, it can. But no need to dress with mayonnaise or mango puree. Simple season with salt, crushed pepper, olive oil, lemon juice, red pepper flakes, and chopped cilantro. Mix well, and serve warm with your choices of dips. (Cilantro dips, Mint sauce, and Mango sauce)
When you’re grilling a baby potato, serve it warm. Baby potatoes are more delicate than other kinds of potatoes, so if you try to eat them cold, they won’t hold up and fall apart.
If you are going to serve cold, you have to dress with creamy mango dressing, or you can dress with what you like.
Recipe And Nutrients
Grilled Baby Potato Salad
Dressed with creamy Mango
2
servings20
minutes12
minutes253
kcal10
minutes45
minutesIngredients
200 gm Boiled Baby potatoes (not over boiled)
- Marinate potatoes before grilling
1 tbsp Olive oil
1 tbsp Lemon juice
1/2 tbsp Cajun spices
1/2 tbsp Ras el Hanout spices
1/2 tbsp Paprika
1 tbsp Crushed garlic, and celery
1/2 tbsp Salt
- For Dressing
3 tbsp Mayonnaise (eggless)
3 tbsp Fresh mango
1 tbsp Olive oil
1/2 tbsp Salt
1/2 tbsp Crushed Pepper
1/2 tbsp Lemon Juice
Dried Herbs
- Garnish
Sliced black olives
Sun-dried tomatoes
Fresh cilantro sprig
Olive oil for drizzle
Directions
- In a large bowl, take the boiled baby potato, marinate with olive oil, paprika, lemon juice, salt, pepper, Cajuns, and ras el Hanout spices. Let it rest for 20 minutes.
- Preheat the grill, brush with oil. Place the marinated potatoes, and grill all over the side for 10 to 12 minutes, or until it cooked properly. Then remove from the heat, and keep aside for cool.
- Then, take an electric blender or small food processor. Chop up your mango flesh into medium-sized chunks, place them in a food processor, and pulse for two minutes until you have finely chopped fruit.
- Place mango pieces in a bowl and stir in mayonnaise, one tablespoon of fresh lemon juice, and one tablespoon of olive oil. Blend again until smooth and creamy, about two minutes more.
- Add salt to taste and freshly ground black pepper (1/2 teaspoon). Then add a little bit of water if necessary (1 tablespoon) to get desired consistency for salad dressing or dips. Pour blended mango mixture into a bowl.
- Then, take the potatoes, and slice them. Mix with creamy mango dressing. Stir gently with a spatula or spoon. Check the seasoning. If requires, add some.
- Transfer it into a salad bowl. Drizzle olive oil, Garnish with sliced black olives, sun-dried tomato, and a fresh cilantro sprig.
- Serve cold as a salad or appetizer.
Nutrition Facts
2 servings per container
Serving Size2 servings
- Amount Per ServingCalories253
- % Daily Value *
- Total Fat
20.1g
31%
- Saturated Fat 2.1g 11%
- Sodium 136mg 6%
- Potassium 27mg 1%
- Total Carbohydrate
16g
6%
- Dietary Fiber 2.2g 9%
- Sugars 2.5g
- Protein 1.6g 4%
- Calcium 2%
- Iron 19%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
