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Grilled Potato Salad

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A smoky, tangy, and herby grilled potato salad with a creamy lemon-mustard dressing. Crispy on the outside, fluffy inside, and perfect for summer barbecues, picnics, or weeknight dinners.

Ingredients

  • 2 lb baby potatoes, halved
  • 3 tablespoons extra virgin olive oil (plus more for brushing)
  • 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

Instructions

  1. Preheat the grill to medium-high heat.
  2. Halve the baby potatoes, toss with olive oil, and season lightly with salt and pepper.
  3. Place potatoes cut-side down on the grill and cook until golden with grill marks, 5–7 minutes per side, brushing with oil if needed.
  4. Meanwhile, whisk together mayonnaise, 2 tablespoons lemon juice, 1 tablespoon thyme, mustard, sea salt, and black pepper to make the dressing.
  5. Remove grilled potatoes from the grill and let cool slightly.
  6. In a large bowl, toss potatoes with dressing, green onions, dill, capers, and remaining thyme. Adjust with more lemon juice if desired.

Notes

  • Roast potatoes in the oven at 425°F if you don’t have a grill.
  • Swap mayonnaise for Greek yogurt for a lighter option.
  • Add roasted red peppers, smoked paprika, or grilled vegetables for extra flavor.
  • Top with crumbled feta or shaved Parmesan for variation.
  • Best served chilled or at room temperature; do not reheat.

Nutrition

Find it online: https://justsosavory.com/grilled-potato-salad/