Grilled Potato and Fig Salad with Maple-Almond Clusters

  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
  • Grilled Potato and Fig Salad with Maple-Almond Clusters
Posted on August 29, 2014

In honor of what most people consider to be the last unofficial weekend of summer, I made us a potato salad. But this isn’t any ordinary potato salad. Reason one: there is no mayonnaise (if you’ve been following along with me for a while, this shouldn’t surprise you). Reason two: the potatoes start off getting cooked in the usual way, but are then finished off on the grill, giving them great color and texture. And reason three: this salad is loaded with grilled figs, crumbled goat cheese and maple-sweetened almond clusters. It’s potato salad: reinvented.

Listen up for a second. These maple-almond clusters deserve their own paragraph. Because they are like crack. CRACK I tell you! I had to muster up a lot of willpower to not eat (inhale?) the entire batch. So addicting.

Speaking of addictions. On Monday I mentioned my current addiction to Steller. Well, I made a second story and I’m REALLY happy with the way it turned out! So go check it out and let’s share our stories! You can find my newest story here and my Steller profile here.

Wishing you all a wonderful weekend!



Grilled Potato and Fig Salad with Maple-Almond Clusters

Serves 4

Grilled Potato and Fig Salad with Maple-Almond Clusters


  • 1 cup sliced almonds
  • 3 tablespoons maple syrup, divided
  • 1/4 tsp. salt, plus more for salting the potato water
  • 1.5 lbs fingerling potatoes
  • 16 fresh figs, cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup balsamic vinegar
  • 5 ounces arugula
  • 4 ounces goat cheese, crumbled
  • Freshly ground black pepper


  1. Make the maple-almond clusters. In a dry skillet over medium heat, toast the almonds until they become fragrant and have started to brown slightly, about 2-3 minutes. Watch them carefully and stir frequently so they don’t burn. Add in 1 1/2 tablespoons of maple syrup and 1/4 tsp. of salt, stirring until the almonds are well coated. Remove from the heat and spread the almonds out onto a parchment-paper lined baking sheet. Set aside to cool.
  2. Cook the potatoes. Place the potatoes in a large saucepan and cover them with 1-2 inches of cold, salted water. Place the saucepan over medium-high heat and bring the water to a boil. Then reduce the temperature to maintain a simmer and cook the potatoes, uncovered, until they are just fork tender, about 10-15 minutes. Be careful not to overcook the potatoes because you want them to maintain their shape for grilling. Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, slice the potatoes in half lengthwise.
  3. Heat your grill to high. In a large bowl, gently toss the potatoes in about 2 tablespoons of olive oil. In a separate bowl, gently toss the figs in about 1 tablespoon of olive oil. Grill the potatoes and the figs, placing them directly on the grill grates. The potatoes take about 2 minutes per side. Since the figs are more fragile, I only grilled them on their cut side for about 1 minute. Remove from the grill and place on a large plate or baking sheet.
  4. Make the dressing. In a small heavy bottom saucepan over medium-high heat, combine the balsamic vinegar and the remaining 1 1/2 tablespoons of maple syrup. Simmer until the balsamic vinegar is reduced to about 1/3 of a cup, about 5 minutes. Remove from the heat.
  5. Assemble the salads. Divide the arugula evenly among 4 plates. Top with the grilled potatoes, grilled figs, goat cheese and the maple-almond clusters, diving the ingredients evenly among the 4 plates. Drizzle with the balsamic reduction and sprinkle with a pinch of freshly ground black pepper. Enjoy immediately.


  • I am totally in love with this salad. I love grilling potatoes so that’s just icing on the cake. What a perfect way to celebrate the close of summer – as much as I don’t want to admit it’s happening, it’s definitely in the Northwest air!


    • I know! It goes so fast! This salad is certainly a good “transition” salad to ease us into things!

  • What a gorgeous salad! I love how you’ve done something totally different from the usual mayo-laden potato salad. And those fresh figs and maple almond clusters look delicious!


    • Thank you for the wonderful compliment Julia! I hope you try it out!

  • This is beautiful and I love your take on potato salad! Those maple-almonds sound perfect. I’d be eating those by the handful, too 🙂


    • Thanks, Jennifer! Have a great weekend!

  • I can’t get enough of figs! I always add them to salads, but I’ve never tried them with potatoes before. This would make the perfect Labor Day side dish. Thanks for sharing!


    • Thanks, Ashely! Figs and potatoes go really well together! I hope you like the salad. Happy Labor Day!

  • What a delicious and pretty take on potato salad! I love how you finished off the potatoes on the grill. I did that for the first time with sweet potatoes a few weeks ago and the flavor boast was definitely worth it! I hope you’re having great holiday weekend 🙂


    • Thanks, Karen! Same to you! And grilled sweet potatoes sound amazing! YUM!

  • This looks so delicious! This is such a lovely combination!


    • Thank you! I hope you try it out! Happy Sunday!

  • This is totally my kind of potato salad! Figs? Yes. Goat cheese? Heck yes. Maple almond clusters? Duhhh.


    • Thanks lady! It’s a winner! And perfect for that summer to fall transition.

  • Liz this looks amazing! I love the potato and fig combo in this salad.


    • Thanks Katya. If you try it, I’d love to hear how you liked it!

  • I was sort of weirded out the first time I had fingerling potatoes in a salad, but it’s SO good!! This salad sounds beyond delicious. Love all the yummy things in there!


    • Thanks Rachel! They are really good! And I like the hearty-ness they give to a salad. Make it more of a complete meal.

  • Beautiful! and I loath mayonnaise, I always make my potatoes salads without it.


    • Thanks Jackie. Me too! I can’t stand the stuff!

  • This looks absolutely divine. Like, you’ve combined all of my favourite things into a bowl and then mixed them up together into an incredible combo salad. I’m definitely bookmarking this for later. Thanks!!!

    Owl Girl | A London lifestyle blog


    • Thanks lady! What a great compliment! I hope you enjoy it!

  • Gorgeous combination of the ingredients..


    • Thank you, Medeja!

  • What a beautiful salad, Liz! I absolutely love the figs and potatoes together. And the goat cheese sounds like the perfect touch! Gorgeous pictures, too!


    • Thank you so much, Gayle! I hope you had a wonderful Labor Day Weekend!

  • This looks divine, Liz! Love the flavours all packed into this one dish! So good!


    • Thank you, Jess! It is flavor packed. And hearty enough for a main meal, which is something I really love about it!

  • I love love the addition of potatoes in this salad!!! Gorgeous looking too!


    • Thank you, Ami!

  • Wow, this has everything I like! Figs, maple-almond… Sounds too good to be true. Definitely trying this out, thanks for the recipe 🙂


    • That’s great to hear, Audrina! I would love to know how you liked it, so send me a line if you make it!

  • gorgeous gorgeous salad!! I also never put mayo in my potato salad anymore . . love everything about this.. loaded with grilled figs, crumbled goat cheese and maple-sweetened almond clusters?! Wow!! Potato salad reinvented, indeed!! love this!


    • Thank you so much for the wonderful compliment, Alice!

  • Hi Liz, I’m new to your site and I’m already loving it. I can’t wait to look at all your recipes. Beautiful salad! Figs are heavenly.

    Brownie and bites


    • Thank you so much Kathleen! I hope you enjoy the salad!

  • Wow. What a delicious salad!


    • Thanks, Russell!

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