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Recetas veganas
Ensalada de Patatas a la Parrilla con Pepinillos y Eneldo

Ensalada de Patatas a la Parrilla con Pepinillos y Eneldo

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This grilled potato salad with cornichons and dill is a sophisticated, vegan-friendly twist on a classic summer side dish. By boiling the potatoes until just tender and then finishing them on a hot griddle pan, you achieve a wonderful contrast between the fluffy interior and the smoky, charred edges. The addition of tangy pickled onions and crunchy cornichons provides a sharp, savoury bite that cuts through the richness of the extra-virgin olive oil and earthy potatoes.

Perfect for alfresco dining or as a vibrant accompaniment to your next barbecue, this salad is best enjoyed whilst still warm or at room temperature. The fresh dill adds a bright, aromatic lift that makes it a standout choice for healthy summer gatherings. It is a naturally gluten-free and dairy-free option that provides a satisfying texture without the need for traditional mayonnaise.

Ingredients for Grilled Potato Salad with Cornichons and Dill

900g medium to large Yukon Gold potatoes (4 to 6 potatoes)
60ml extra-virgin olive oil plus 1 tablespoon
Sal
Pimienta negra recién molida
8 cornichons, finely chopped, plus 2 pickled onions from the jar, minced
2 cucharadas de vinagre de sidra
3 tablespoons finely chopped dill

How to make Grilled Potato Salad with Cornichons and Dill

In a large saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until just tender when poked with a fork, about 10 minutes. Drain and let cool slightly.

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Slice the potatoes crosswise 1/2 inch thick and transfer to a large bowl. Add 1 tablespoon of the olive oil, season with salt and pepper and toss.

Grill the potatoes over moderately high heat until dark brown grill marks form, about 5 minutes. Flip and grill until the potatoes are browned and completely tender, 4 to 5 minutes longer. Return the potatoes to the bowl.

In another large bowl, mix the cornichons with the pickled onions, the vinegar, dill and the remaining 60ml oil. Add the potatoes, season with salt and pepper and toss well. Let stand for at least 10 minutes, then serve warm or at room temperature.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.