Cooking With Confidence
potato salad
Economical, Salad, Side Dishes, Vegetarian

Grilled Potato Salad

by Nick

Ever since I discovered my deep love for homemade mayo, I’ve been on a mad hunt to shove it in as many dishes as possible.

Besides the quickest application (spoon –> mouth), I thought immediately of potato salad.

Potato salad can be a bit too creamy sometimes for me. I don’t like it gloopy. I like my potato salad to have tons of flavor and lots of good crunchy textures in it with just enough dressing to hold it all together. I figured it could only be improved with homemade mayo.

Oh. And grilling the potatoes to make them crispy. That kind of takes this salad to the next level.

Yield
Serves 4 as a side.
Prep Time
Total Time

Just a moment please...

Print Recipe Grilled Potato Salad

Ingredients

  • 3 pounds russet potatoes, peeled and halved
  • 2 stalks celery, diced
  • 3 scallions, minced
  • 1 dill pickle, minced
  • Handful of parsley, minced
  • 1/2 Cup mayo, homemade is best
  • 1/4 Cup Greek yogurt
  • 2 Tablespoons olive oil (for potatoes)
  • Salt and pepper
  • Pinch of cayenne (optional)

Directions

1) Peel potatoes and cut in half.  Toss with olive oil and a pinch of salt and pepper.

2) Grill potatoes over medium heat for 25-30 minutes until they are crispy on the outside and tender on the inside.  Turn them occasionally.

3) Chop other ingredients and add to a large bowl.

4) Let potatoes cool slightly and chop as well.  Add to the bowl.

5) Stir in mayo and yogurt and taste for salt and pepper.

6) Serve immediately or chill.  Will keep for up to a week in the fridge.

Cooking the Potatoes

I wasn’t entirely sure how this would work. I normally grill potatoes in foil with butter and garlic, but for this salad I wanted them to be really crispy.

I kind of just winged this, but it worked out great. I peeled my potatoes and cut them in half, then tossed them with some olive oil and salt and pepper.

potatoes

Basic potatoes.

Next I heated my grill up to a medium heat and then added my potatoes straight to it!

grilling

Wasn’t sure about this…

It’s important to keep the lid closed while these are cooking so they get some good general heat.

After about 7-8 minutes you can start turning the potatoes. I kind of just flipped them around every few minutes to make sure they weren’t burning on any one part.

Mine took about 25-30 minutes to get nice and crunchy on the outside and tender on the inside.

cooking

Lookin’ good!

The Other Stuff

Have I mentioned how much I love homemade mayo?

I mixed up another batch for this salad. I did it by hand, but as a number of people pointed out in my post on Monday, you can do this in a blender also and save yourself the forearm workout.

mayo

Don’t forget the mayo!

Next I added some pretty standard potato salad ingredients. Really fresh, crunchy veggies are very important in my opinion.

other stuff

Good textures!

Dice up all this stuff pretty finely and add it to a large bowl.

stuff chopped

Diced and minced.

When your potatoes come off the grill, let them cool a bit and then dice them up also.

These tasted awesome. I knew I was onto something when I tried these guys.

chopped

Perfect.

Add the potatoes to the veggies along with the homemade mayo (you won’t need all of it if you make a full batch) and some Greek yogurt or sour cream.

Taste it for salt and pepper and you’re all set!

salad again

Perfect summer side!

This has a way different texture than a standard potato salad. It’s not too creamy but the mayo that’s there is really flavorful.

The salad will easily keep for a week in the fridge and gets better on day two and three. Mine didn’t last longer than that though…

Frankly, it might be my new favorite potato salad recipe!

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9 comments on “Grilled Potato Salad

  1. Grilling the potatoes is a great idea. I used to do a salad with baby yellow, red, and blue potatoes that I grilled. Then a grainy mustard mayo, aged white cheddar, and grilled scallions. I love your version too!

  2. One of my husband's favorite side dishes is potato salad, I think I'll make this as a special treat for him. Thanks! :-)

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