Grilled Potato Salad

Grilled Potato Salad
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Grilling the potatoes adds a wonderful, smoky flavor.

While salad is something that most people think of as a cold side dish, true grillers know those cold-salad folks are missing out on some real treats. Here’s a new twist on a classic potato salad recipe. Chris Marcum, author of the Chris Loves Julia food blog, tells us how it’s done. “Besides the dressing and some basics, this salad has two ingredients: baby new potatoes and a red onion,” says Chris. “Simple is the way I like it.” Chris serves the salad warm like a classic German potato salad.

Grilled Potato Salad

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: --

Serving Size: --

Calories per serving: --

Fat per serving: --

Give potato salad that great smoky flavor by grilling the potatoes.


  • 1 tablespoon dijon mustard
  • 2 tablespoons mayonnaise
  • 1 ½ tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons white wine vinegar
  • 2 sprigs of fresh dill, stems removed and roughly chopped
  • 2 pounds baby new potatoes
  • 1/2 medium red onion
  • Salt, pepper and canola oil


  1. Mix together the mustard, mayonnaise, honey, lemon juice, lemon zest, white wine vinegar and dill. Set aside.
  2. Preheat the grill to medium.
  3. Wash the potatoes thoroughly and cut each into bite-sized pieces. Boil in salted water for 10 minutes. While those are boiling, heat up the grill (with your grill skillet, if you have one).
  4. Remove the potatoes from the boiling water and drain in a colander.
  5. Once dry and cooled slightly, put the potatoes in a bowl or plastic bag with 2 tablespoons canola oil, a couple pinches of salt and pepper. Mix together gently to coat the potatoes evenly.
  6. Add the potatoes to your grill skillet. If you don't have one, just be careful the potatoes don't fall through the grate. Grill for 15-20 minutes, tossing or flipping the potatoes every five minutes or so, until they start to develop brown spots.
  7. While potatoes are cooking, chop the red onion and put it in a glass bowl.
  8. After the potatoes are done cooking, add them directly to the bowl with your onions and toss together. Set aside for 2-3 minutes.
  9. Add the dressing (only enough to coat the potatoes) and serve warm.

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