Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled potatoes tossed with fresh green onions and parsley, dressed in a smoky vinaigrette featuring cocoa powder and liquid smoke. This american-inspired salads ready in about 25 minutes pairs pounds baby Yukon Gold potatoes, olive oil, kosher salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill to medium-high heat (around 400°F). Wash and halve 1.5 pounds baby Yukon Gold potatoes evenly, then toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Grill the potatoes cut-side down for 15 minutes, turning once halfway through, until tender and marked by grill lines.
  2. Step 2: While potatoes grill, whisk together 1 tablespoon honey, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon unsweetened cocoa powder, 1/4 teaspoon liquid smoke, 1/2 teaspoon ancho chili powder, and the remaining 1 tablespoon olive oil in a small bowl until emulsified.
  3. Step 3: Transfer the grilled potatoes to a large mixing bowl and add 1/3 cup chopped green onions and 1/3 cup chopped flat-leaf parsley. Pour the smoky cocoa vinaigrette over the potatoes and gently toss to coat evenly.
  4. Step 4: Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld beautifully.

Frequently asked questions

How long does Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette?

American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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