Smoky Chipotle Grilled Potato Salad

Calories: 156 Proteins: 4 Carbs: 33 Fats: 1 Serves: 4



  • - 2 Tbsp avocado oil (plus more for brushing)
  • - 1 1/2 pounds small red potatoes, scrubbed clean and halved lengthwise
  • - 1 small onion
  • - 1 large scallion, sliced thin
  • - 1 small red bell pepper, diced
  • - Chipotle Ranch Dressing
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Turn all burners of your grill to high and heat for 15 minutes. Reduce heat to medium and clean and oil the grill. Peel onion and cut it into 1/2 inch slices (you’ll probably only get 3-4 slices from a small onion). Stick a toothpick horizontally through each slice to keep it from falling apart. Lightly brush both sides of each onion slice with oil and season with salt and pepper. Toss potato halves with the avocado oil and 1/4 teaspoon of salt. Place potatoes (cut side down) and onions on the grill. Cook until the bottoms are browned and have defined grill marks, about 10-12 minutes. Flip both potatoes and onions and continue cooking until the bottoms are browned with grill marks, 10-14 more minutes. Transfer potatoes and onions to a large plate to cool. Remove toothpicks from onions and coarsely chop. Cut potatoes into bite-sized (about 1/2-1 inch) pieces. Add potatoes, onions,red bell pepper and scallions to the bowl with the dressing and toss to coat.

Smoky Chipotle Grilled Potato Salad