Grilled Potato Salad

This grilled potato salad is smoky, tangy, and herby, making it a fresh twist on the classic version. I love how grilling the baby potatoes brings out a slightly charred flavor that pairs beautifully with the creamy, zesty dressing. It’s a simple yet impressive side dish for summer gatherings, barbecues, or even a casual weeknight dinner.

Why You’ll Love This Recipe

I enjoy this recipe because it’s both comforting and refreshing at the same time. The grilled potatoes have a golden, crispy exterior with a soft and fluffy inside, and when tossed with the lemony, mustard-based dressing, the flavors really shine. The fresh herbs and capers add brightness, while the mayonnaise makes it creamy without being heavy. It’s one of those salads that feels hearty enough to stand on its own but also complements grilled meats and veggies beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 lb baby potatoes
▢3 tablespoons extra virgin olive oil (more for brushing, see note 1)
▢¼ cup mayonnaise (vegan if needed)
▢2 to 3 tablespoons lemon juice, divided
▢2 tablespoons fresh thyme leaves, divided
▢1 tablespoon whole grain mustard
▢¾ teaspoon fine sea salt
▢¼ teaspoon black pepper
▢2 green onions, thinly sliced
▢1 to 2 tablespoons chopped fresh dill
▢1 tablespoon chopped capers

Directions

1. I start by preheating the grill to medium-high heat.
2. I halve the baby potatoes, toss them with olive oil, and season lightly with salt and pepper.
3. I place the potatoes cut-side down on the grill and cook until golden with grill marks, about 5 to 7 minutes per side. I brush with extra oil if needed to keep them from sticking.
4. While the potatoes cook, I whisk together the mayonnaise, 2 tablespoons lemon juice, 1 tablespoon thyme, whole grain mustard, sea salt, and black pepper to make the dressing.
5. Once the potatoes are tender and slightly charred, I remove them from the grill and let them cool slightly.
6. In a large bowl, I toss the grilled potatoes with the dressing, green onions, dill, capers, and remaining thyme. I taste and adjust with more lemon juice if I want extra brightness.

Servings and Timing

This recipe makes about 6 servings. It takes around 10 minutes to prep the potatoes and dressing, plus 15 minutes to grill. The whole dish comes together in about 25 minutes.

Variations

Sometimes I swap the mayonnaise for Greek yogurt to make it a bit lighter and tangier. If I want extra smokiness, I like adding roasted red peppers or smoked paprika. For more crunch, I’ll throw in celery or cucumber. I’ve also topped it with crumbled feta or shaved Parmesan for a different twist.

Storage/Reheating

I keep this salad in an airtight container in the refrigerator for up to 3 days. Since it’s best served chilled or at room temperature, I don’t reheat it. If the dressing thickens after chilling, I stir in a splash of olive oil or lemon juice before serving.

FAQs

Can I make this salad without a grill?

Yes, I can roast the potatoes in the oven at 425°F until golden and tender, then toss them with the dressing.

Can I prepare it ahead of time?

Yes, I often grill the potatoes in advance and refrigerate them. I toss with the dressing right before serving.

What kind of potatoes work best?

I prefer baby potatoes because they grill evenly, but fingerling potatoes or Yukon golds cut into chunks also work well.

Can I make it vegan?

Yes, I use vegan mayonnaise, which keeps the salad just as creamy and flavorful.

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

I brush the grill grates with oil and make sure the potatoes are well coated in olive oil before placing them down.

Can I add more vegetables?

Yes, I like adding grilled zucchini, asparagus, or even corn for extra variety.

How long can it sit out at a picnic?

I try to keep it out no longer than 2 hours. If it’s very hot outside, I keep it in a cooler until serving.

Can I make the dressing without mayonnaise?

Yes, I sometimes replace the mayonnaise with Greek yogurt or even a vinaigrette for a lighter option.

What herbs can I substitute for dill?

I like using parsley, basil, or chives if I don’t have fresh dill on hand.

Can I serve it warm?

Yes, I sometimes toss the potatoes with the dressing while still warm, which makes the salad creamier and extra flavorful.

Conclusion

This grilled potato salad has become one of my favorite summer sides because it’s both rustic and elegant. The smoky charred potatoes combined with the tangy, herby dressing make it irresistible. I love how easy it is to prepare, how versatile it can be, and how well it pairs with just about anything off the grill. It’s the kind of recipe I come back to again and again.

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