Grilled Potato Salad

Grilled Potato Salad

Hot potato slices coated with turmeric, rosemary and caraway seeds.


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Serves: 6 person(s) Change

Preparation Time: 10 mins
Cooking Time: 20 mins
Extra Time: 1 hr
(for absorbing flavors)

Yield: 6 x 1 potato servings

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe Dairy-Free Recipe


  • 6 red-skinned potatoes, unpeeled
  • 3 Tbsp olive oil
  • 2 Tbsp vinegar
  • 1 tsp ground turmeric
  • 1 tsp rosemary
  • 1 tsp freshly ground black pepper
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds


Cook the potatoes whole in a microwave or simmer in water until almost tender. Drain and cool. Cut into half-inch slices. Set aside.

In bowl, mix olive oil, vinegar, turmeric, rosemary, black pepper, and salt. Brush potato slices with the mixture. Leave for 1 hour to absorb flavor.

Sprinkle each slice with a few caraway seeds. Grill or barbecue until crisp, turning once.

Serve hot as a side dish.

Nutritional Info (per serving)

CALORIES 230 cals
Kilojoules 963 kJ
Fat 7.2 g
Saturated Fat 1.0 g
Cholesterol 0 mg
Sodium 207 mg
Carbohydrates 38.4 g
Fiber 5.4 g
Total Sugars 1.7 g
Protein 4.6 g
Calcium 38.0 mg
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