Grilled Potato Salad is a delicious twist on the classic potato salad, combining tender potatoes with smoky grill marks, fresh herbs, crunchy vegetables, and a bright, flavorful dressing. Instead of boiling the potatoes and serving them cold with a heavy dressing, this version gives them a wonderful grilled flavor that makes the salad especially appealing for barbecues and outdoor gatherings.
Grilled Potato Salad:
The potatoes are first cooked until tender and then grilled until beautifully charred on the edges. They are tossed with crisp red onion, fresh parsley, green onions, and a tangy mustard dressing. The result is a satisfying side dish with a wonderful contrast of creamy-tender potatoes, crisp vegetables, and smoky caramelized edges.
This versatile salad can be served warm, at room temperature, or chilled. It pairs beautifully with grilled chicken, burgers, steaks, sausages, seafood, and roasted vegetables, making it an excellent choice for summer cookouts, picnics, potlucks, and family dinners.
History:
Potato salad has a long culinary history, with versions appearing in European cuisine before becoming especially popular in American cooking. Traditional potato salads vary widely, ranging from creamy mayonnaise-based versions to vinegar-dressed German-style salads.
Grilling potatoes adds another layer of flavor by exposing their natural starches to high heat, creating caramelized and smoky edges. Modern grilled potato salads have become a popular barbecue side because they combine the comfort of traditional potato salad with the distinctive flavor of outdoor grilling.
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Grilled Potato Salad
Ingredients
For the Potato Salad
- 2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ small red onion, thinly sliced
- 3 green onions, sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup crumbled feta cheese, optional
For the Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 1½ tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 garlic clove, finely minced
- ¼ teaspoon black pepper
- Salt, to taste
Instructions
- Wash the baby potatoes thoroughly and cut them into halves. If using larger potatoes, cut them into evenly sized chunks.
- Place them in a large pot of salted water and bring to a boil. Cook for approximately 8–10 minutes, or until the potatoes are just tender but still firm enough to hold their shape.
- Place the warm potatoes in a large bowl. Add olive oil, salt, black pepper, and smoked paprika. Toss gently until the potatoes are evenly coated.
- Preheat your grill to medium-high heat, approximately 400–450°F (200–230°C).Clean the grill grates and lightly oil them to help prevent the potatoes from sticking.
- Place the potatoes cut-side down on the grill. Grill for approximately 4–6 minutes per side, turning carefully, until they are tender with attractive golden-brown grill marks.For smaller potatoes, use a grill basket if desired to make turning easier.
- While the potatoes are grilling, whisk together olive oil, Dijon mustard, lemon juice, apple cider vinegar, honey, garlic, oregano, black pepper, and salt.Taste and adjust the seasoning as needed.
- Transfer the hot grilled potatoes to a large serving bowl. Add the sliced red onion, green onions, parsley, and dill.Pour the dressing over the warm potatoes and gently toss to coat everything evenly.
- If desired, sprinkle crumbled feta over the top. Add extra fresh herbs and a little freshly ground black pepper before serving.
- Serve the salad warm or allow it to cool to room temperature. It can also be refrigerated and served chilled.
Notes
- Potato choice: Baby Yukon Gold or red potatoes work particularly well.
- Don't overcook: The potatoes should be tender but firm enough to grill without falling apart.
- Steam-dry well: Removing excess moisture helps the potatoes develop better grill marks.
- Grill basket: A grill basket is useful for small potato pieces.
- Fresh herbs: Parsley and dill provide a bright contrast to the smoky potatoes.
- Feta: Feta is optional but adds a delicious salty, creamy element.
- Dressing: Add the dressing while the potatoes are warm so they absorb more flavor.
- Serving temperature: This salad is delicious warm, at room temperature, or chilled.
Tips for Grilled Potato Salad:
- Choose similarly sized potatoes so they cook evenly.
- Parboil before grilling to ensure the centers become tender.
- Don’t skip the drying step after boiling.
- Preheat the grill well before adding the potatoes.
- Oil the grates lightly to reduce sticking.
- Don’t move the potatoes too frequently so they have time to develop attractive grill marks.
- Dress while warm for maximum flavor absorption.
- Add delicate herbs at the end to keep their fresh flavor and color.
FAQs for Grilled Potato Salad:
Q: Can I grill potatoes without boiling them first?
Yes, but larger raw potato pieces can take considerably longer to cook and may burn on the outside before becoming tender inside. Parboiling is recommended for consistent results.
Q: What potatoes are best for grilled potato salad?
Baby Yukon Gold, red potatoes, and other small waxy potatoes are excellent because they hold their shape well during boiling and grilling.
Q: Can I make this potato salad ahead of time?
Yes. Prepare the salad several hours ahead and refrigerate it. Allow it to sit at room temperature briefly before serving if you prefer a less chilled texture.
Q: Can I make this recipe without feta?
Absolutely. Simply leave it out, or substitute crumbled goat cheese if desired.
Q: Is grilled potato salad served hot or cold?
It can be served either way. It is particularly delicious warm or at room temperature because the smoky grilled flavor is more noticeable.
Q: Can I use a creamy dressing?
Yes. A mayonnaise-based or Greek-yogurt dressing can be substituted if you prefer creamy potato salad.
Q: What can I serve with grilled potato salad?
It pairs especially well with grilled chicken, steak, burgers, bratwurst, grilled fish, kebabs, and roasted vegetables.
Q: How long does grilled potato salad last?
Store leftovers in an airtight container in the refrigerator and enjoy within about 3–4 days for the best quality.
Conclusion:
Grilled Potato Salad transforms a familiar side dish into something smoky, colorful, and full of fresh flavor. Tender potatoes develop delicious charred edges on the grill, while red onion, green onion, parsley, dill, and a tangy mustard dressing create a beautiful balance of textures and flavors.
It is an easy recipe for summer barbecues, picnics, potlucks, and family dinners. Prepare the potatoes ahead of time, grill them just before serving, and toss them with the dressing while they are still warm for a flavorful side dish that is sure to disappear quickly.