The Ultimate Grilled Potato Salad: Smoky Flavor Perfection

Forget the dull, mayonnaise-heavy versions of the past. This Grilled Potato Salad recipe delivers an incredible depth of flavor you simply cannot achieve boiling your potatoes! The light char from the grill adds a subtle smokiness that perfectly complements the tangy, herbaceous dressing.

Why You Will Love This Recipe

This Grilled Potato Salad stands out because it transforms a classic comfort food into a sophisticated side dish perfect for BBQs, picnics, and summer gatherings. Roasting the potatoes on the grill first adds a unique, smoky char that elevates the texture and taste immensely. It uses a vinegar-based dressing rather than heavy mayo, making it lighter, tangier, and often safer to leave out for slightly longer during warm weather gatherings. It’s easy to assemble and can largely be prepped ahead of time, making summer entertaining a breeze.

Ingredients

• 2 ½ pounds waxy potatoes (such as Yukon Gold or red potatoes), scrubbed and quartered
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt (for grilling)
• 1/2 teaspoon black pepper (for grilling)
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil (for dressing)
• 2 tablespoons Dijon mustard
• 1 tablespoon honey or pure maple syrup
• 2 cloves garlic, minced
• 4 scallions (green onions), thinly sliced, white and green parts separated
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped (optional, but recommended)
• 2 hard-boiled eggs, chopped (optional)
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the Grill and Potatoes: Preheat your outdoor grill to medium heat (around 350-400°F). Toss the quartered potatoes with 3 tablespoons of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper directly in a large bowl.
2. Grill the Potatoes: Place the seasoned potatoes directly on the grates, or use a grill basket or heavy-duty foil packet to prevent them from falling through. Grill for 20-25 minutes, flipping occasionally, until the potatoes are tender when pierced with a fork and have nice grill marks. Remove from the grill and set aside to cool slightly.
3. Make the Vinaigrette: While the potatoes are grilling or cooling, whisk together the red wine vinegar, 1/4 cup extra virgin olive oil, Dijon mustard, honey (or maple syrup), and minced garlic in a small bowl. Season lightly with salt and pepper.
4. Combine Ingredients: Place the slightly cooled grilled potatoes in a large mixing bowl. Pour about half of the vinaigrette over the warm potatoes and gently toss to coat. The warm potatoes will better absorb the flavors of the dressing.
5. Add Fresh Elements: Add most of the sliced scallions (reserving a little for garnish), fresh parsley, fresh dill, and chopped hard-boiled eggs (if using) to the bowl. Gently toss everything together.
6. Dress and Rest: Drizzle the remaining vinaigrette over the salad and toss again carefully. Taste and adjust seasoning with additional salt and pepper if necessary.
7. Chill and Serve: Allow the Grilled Potato Salad to sit at room temperature for at least 30 minutes for the flavors to meld, or cover and chill in the refrigerator for up to 2 hours before serving. Garnish with the reserved scallion tops before serving.

Expert Tips / Pro Tips

• Use Waxy Potatoes: Waxy potatoes (like red or Yukon Gold) hold their shape much better after grilling and tossing than starchy potatoes like Russets, preventing mushiness.
• Dress While Warm: The secret to deeply flavorful potato salad is dressing the potatoes while they are still warm. The heat allows them to soak up the vinaigrette much more effectively than cold potatoes.
• Don’t Overcook on the Grill: If you cook the potatoes until fully tender directly on the grill, they might fall apart during tossing. You want them mostly cooked through but still firm enough to hold their shape after grilling.
• Use Quality Vinegar: Since this is a vinegar-based dressing, the quality of your red wine vinegar really shines through. Use one you enjoy the flavor of.

Variations & Substitutions

• Add Crunch: Incorporate 1/2 cup of finely chopped celery or toasted pecans for extra texture.
• Smoked Paprika Twist: Add 1 teaspoon of smoked paprika to the dressing for an even deeper, smoky flavor profile that complements the grill char.
• Herb Swap: If you dislike dill, substitute it with fresh tarragon or chives.
• Protein Boost: Fold in crumbled bacon or finely chopped grilled chicken breast for a heartier meal.
• Tangy Addition: Mix in 1/4 cup of capers or chopped cornichons for a briny bite.

Serving Suggestions

This vibrant Grilled Potato Salad pairs wonderfully with almost any summer main course. It is the perfect accompaniment to grilled burgers, smoky BBQ chicken, perfectly seared steaks, or grilled fish tacos. Because it is a lighter vinaigrette style salad, it also works beautifully alongside pulled pork sandwiches.

Storage, Freezing & Reheating

Storage: Store leftover Grilled Potato Salad in an airtight container in the refrigerator. Because this recipe relies on vinegar and olive oil rather than mayonnaise, it generally keeps well for 3 to 4 days. Always check for off-smells or discoloration before consuming leftovers.

Freezing: It is generally not recommended to freeze potato salads made with oil and vinegar dressings, as the potatoes can become excessively mealy and the emulsion of the dressing may separate upon thawing.

Reheating: This salad is best served chilled or at room temperature. Do not reheat. If serving later, allow it to sit out on the counter for 20 minutes before serving to take the chill off.

Nutrition Information

Please note: Nutrition facts are estimates and will vary based on exact ingredients and portion sizes used. This estimate excludes the optional hard-boiled eggs.

FAQ

Can I make this ahead of time?

Yes, this is a fantastic make-ahead side dish. You can grill the potatoes and prepare the dressing separately up to a day in advance. Combine them about 2 to 4 hours before serving to allow the flavors to deepen without the potatoes becoming overly soggy.

What type of potatoes works best for grilling?

Waxy potatoes, such as new potatoes, red potatoes, or Yukon Golds, are best. They maintain their firm texture after the heat of the grill and absorb the dressing nicely without turning mushy.

Why are my potatoes tough after grilling?

Potatoes need time to steam internally. If they are tough, they likely needed more time on the grill, or perhaps they were not coated sufficiently in oil. You must ensure they are fork-tender before tossing them with the dressing.

How do I prevent the potatoes from sticking to the grill?

Ensure your grill grates are thoroughly cleaned and oiled before adding the potatoes. Placing them in a large, heavy-duty grill basket or a sealed foil packet can also prevent sticking and ensure even cooking.

Grilled Potato Salad

A smoky and flavorful twist on classic potato salad, featuring grilled potatoes tossed in a tangy vinaigrette and mixed with fresh herbs and crisp celery.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Barbecue, Side Dish

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Potatoes

• 2 lbs Yukon Gold potatoes Waxy potatoes work best, halved or quartered if large
• 2 tbsp Olive oil
• 1 tsp Kosher salt For boiling and grilling
• 1/2 tsp Black pepper

For the Vinaigrette & Mix-ins

• 1/4 cup Red wine vinegar
• 3 tbsp Dijon mustard
• 1/2 cup Mayonnaise Full-fat recommended
• 1/4 cup Red onion Finely minced
• 2 stalks Celery Diced
• 1/4 cup Fresh parsley Chopped
• 2 tbsp Fresh chives Snipped

Method

 

Instructions

1. Boil the potatoes: Place the cut potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until just fork-tender but still firm (about 10-15 minutes). Drain thoroughly and let cool slightly.
2. Prepare the grill: Preheat your grill to medium heat (about 375°F to 400°F). Toss the slightly cooled, parboiled potatoes with 2 tablespoons of olive oil, salt, and pepper.
3. Grill the potatoes: Place the seasoned potatoes directly on the grill grates. Grill for about 5-7 minutes per side, turning occasionally, until they have nice char marks and are tender throughout. Remove from the grill and set aside to cool to room temperature.
4. Make the dressing: In a large bowl, whisk together the red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Slowly drizzle in the remaining olive oil while whisking vigorously until emulsified. Then, whisk in the mayonnaise until smooth.
5. Assemble the salad: Add the cooled grilled potatoes, diced red onion, celery, fresh parsley, and chives to the dressing. Gently fold everything together until the potatoes are evenly coated. Taste and adjust seasoning if necessary.
6. Chill and serve: For best flavor, cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled or at room temperature.

Notes

For an extra smoky flavor, sprinkle a little smoked paprika over the potatoes before grilling. If you don’t have a grill, these can be roasted in a 425°F oven until browned.