Grilled Potato Salad
Grilled Potato Salad combines tender potatoes with smoky, beautifully charred edges.Fresh herbs and crisp vegetables add color, freshness, and texture.A tangy mustard dressing brings all the flavors together.The potatoes can be served warm, at room temperature, or chilled.It is an excellent side dish for grilled meats and summer barbecues.This easy recipe turns simple potatoes into a flavorful crowd-pleasing 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.