Grilled Potato and Green Onion Salad with Smoky Cocoa Vinaigrette

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled potatoes tossed with fresh green onions and parsley, dressed in a smoky vinaigrette featuring cocoa powder and liquid smoke. This American-inspired salad recipe, ready in about 25 minutes, pairs 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

1.5 pounds baby Yukon Gold potatoes
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup chopped green onions
1/3 cup chopped flat-leaf parsley
3 tbsp apple cider vinegar
1 tsp Dijon mustard
1/4 tsp unsweetened cocoa powder
1/4 tsp liquid smoke
1 tbsp honey
1/2 tsp ancho chili powder

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Instructions

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.
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.
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.
Step 4: Let the salad rest at room temperature for 10 minutes before serving to allow the flavors to meld beautifully.