I get the feeling people either love or hate potato salad.

I always said I was a hater because I was brought up to think that anything with mayo was bad. Plus, I’m not really a fan of cold food (unless it’s ice cream of course).

I have since learned that certain uses of mayo are OK, but I am still not the hugest fan. Enter this salad. It’s got completely zero mayo going on, but it’s still all things delicious. Meaning, totally picnic worthy. Oh but, wait?! What about those eggs.

The eggs are good, so good, but yeah, if you plan to make this for a picnic this summer keep the eggs in a cooler. Smelly eggs are the worst.

And of course if you are not a fan of eggs, you can just leave them out, but I kind of love the eggs.

But lets talk about the dressing. This potato salad is really all about the dressing. And ok, really good, cute little grilled potatoes + the bestest slightly soft in the middle 7-minute eggs.

YUM.

Anyway, the dressing is kind of a creamy almond butter, chimichurri thing. To be honest, I was not really sure what to call it, but chimichurri seemed most fitting. Whatever you want to call it, it’s awesome. I know almond butter and potatoes may seem odd, but really it makes for the most delicious dressing to coat the grilled potatoes.

I also used a lot of fresh basil and a little lemon juice to keeps things super light and summery. These potatoes couldn’t be more simple or easy to prepare!

I added some grilled asparagus to the mix as well. I felt like a little green would be nice and I kind of just love asparagus, especially when cooked on the grill.

And that’s pretty much it. Great recipe, perfect for the 4th and doesn’t need a whole lot of explanation beyond simple, easy and so good!!

Oh, and pretty freaking healthy. Completely vegan too, if you minus the eggs. Like whoa!

So you see, it’s kind of the perfect side to serve for a large group of people. Everyone and anyone can enjoy it…unless they have an almond allergy in which case, that is very unfortunate.

And honestly, a huge bummer.

You can serve the salad warm or cold, but personally, I love the hot potatoes right off the grill and tossed with the chimichurri. It’s my favorite and even in summertime, I love hot food. Major freak/weirdo right here.

But really, how good do those grilled potatoes look??

And those eggs?!? I mean, really, those eggs are perfection and I could not think of a better way to pair them then with grilled potatoes.

Print 3.58 from 21 votes Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The Recipe Grilled Potato Salad with Almond-Basil Chimichurri and 7-Minute Eggs. By halfbakedharvest Course: Salad, Side Dish Cuisine: American Keyword: almond, basil, chimichuri, potato salad But lets talk about the dressing. This potato salad is really all about the dressing. And ok, really good, cute little grilled potatoes + the bestest slightly soft in the middle 7-minute eggs.

Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Servings 8 Servings Calories 316 kcal Ingredients 2 1/2 pounds mixed baby new potatoes and or fingerling potatoes halved

1 bunch asparagus

4 green onions

1/3 cup olive oil plus more for drizzling

salt and pepper to taste

3 tablespoons creamy almond butter

2 tablespoons apple cider vinegar

1 teaspoon honey

2 cloves garlic minced or grated

1/2 cup fresh basil chopped

1/4 cup fresh cilantro chopped

2 tablespoons chives copped

pinch of crushed red pepper

4 eggs

1/2 cup toasted almonds chopped Instructions Preheat the grill to medium high heat. Place the potatoes in a large saucepan and fill with cold water, covering the potatoes by at least 2 inches. Bring the water to a boil over high heat, continue boiling about 8 minutes or until the potatoes are tender. Drain the potatoes and and toss with a drizzle of olive oil (1-2 tablespoons), plus salt + pepper to taste. Meanwhile, cook the eggs in a large saucepan of boiling water until whites are set and yolks are still slightly soft, 7 minutes. Drain the eggs and then run under cold water to cool. Set aside. In a medium bowl, whisk together the 1/3 cup olive oil, almond butter, apple cider vinegar, honey garlic, basil, cilantro and some salt + pepper. Add a pinch of crushed red pepper flakes. Taste and adjust the salt + pepper to your liking. Using tongs, place the potato pieces on the hot grill, and cook on all sides, long enough to make grill marks, 1 to 2 minutes per side. Handle gently so they don't fall apart. During the same time, toss the asparagus + green onions with a little olive oil, salt + pepper and grill until light grill marks appear. Cut into 3 inch pieces. Add the hot potatoes, asparagus and green onions to the chimichurri as they come off the grill. Once all the potatoes have been grilled, toss well with the chimichurri. Peel the eggs and slice in half. Add the salad into a serving bowl or plate. Top with chopped almonds and the 7-minute eggs. Garnish with chopped chives. Enjoy! Recipe Notes *The salad and eggs can be made a day in advance and stored separately in the fridge. Bring to room temp before serving and then add the eggs and almonds as directed. **Eggs inspired/adapted from [Bon Appetit | http://www.bonappetit.com/recipe/potato-salad-7-minute-eggs-mustard-vinaigrette]. Save to Recipe BoxGo to Recipe Box

Grilled Potato Salad with Almond-Basil Chimichurri…perfect summer side…and kind of pretty for a potato salad, right?!? LOve.

*Wooden Spoons used in this post are from Earlywood Designs.