Grilled Potato SaladJump to Recipe
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.
Grilled Potato Salad
- 3 pounds russet potatoes peeled and halved
- 2 stalks celery diced
- 3 scallions minced
- 1 dill pickle minced
- Handful of parsley minced
- ½ Cup mayo homemade is best
- ¼ Cup Greek yogurt
- 2 Tablespoons olive oil for potatoes
- Salt and pepper
- Pinch of cayenne optional
- Peel potatoes and cut in half. Toss with olive oil and a pinch of salt and pepper.
- Grill potatoes over medium heat for 25-30 minutes until they are crispy on the outside and tender on the inside. Turn them occasionally.
- Chop other ingredients and add to a large bowl.
- Let potatoes cool slightly and chop as well. Add to the bowl.
- Stir in mayo and yogurt and taste for salt and pepper.
- Serve immediately or chill. Will keep for up to a week in the fridge.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.
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.
Next I heated my grill up to a medium heat and then added my potatoes straight to it!
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.
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.
Next I added some pretty standard potato salad ingredients. Really fresh, crunchy veggies are very important in my opinion.
Dice up all this stuff pretty finely and add it to a large bowl.
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.
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!
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!