I grew up eating traditional potato salad, you know the kind. You can find it at the deli counter in just about every grocery store. I promise you, this grilled potato salad is head and shoulders better than mom used to make.
In this blog I’ll give you not only the recipe for this amazing grilled potato salad, but I’ll also include some tips that will make any potato or pasta salad better.
Jump to RecipeWhat Potatoes Are Best for Potato Salad?
Waxy potatoes are best for potato salad for a number of reasons. I like to use red potatoes, but the small Yukon gold potatoes work great as well.
These potatoes will hold their shape when grilled, and you don’t have to peel them before using them. Best of all, they have a nice creamy texture, making them perfect for charring on the grill.
Russet potatoes on the other hand, are very starchy and they’ll fall apart when you’re grilling them.
Tips For Making Grilled Potato Salad
- Add the dressing to the potatoes while they’re warm. Same goes for pasta salad. The warm potatoes or pasta will absorb the dressing and make for better flavor than just sitting on top of a cold potato.
- You can use olive oil to coat the potatoes before grilling, but I really like using the rendered bacon fat for extra flavor.
- Don’t overcook the potatoes in the boiling water. You want them softened slightly, but not cooked through.
- Salt and pepper to taste as you’re building the salad. Adjust as needed. Grinding pepper in a traditional pepper grinder can take a long, long time. Try the Pepper Cannon for crazy amounts of pepper in a hurry. It’s not cheap, but it’s definitely worth it.
- If you don’t like cilantro, try using fresh parsley instead.
How Long To Boil Potatoes Before Grilling?
It’s important to parboil the potatoes before putting them on the grill. Grilling raw potatoes over high heat will result in burnt, uncooked potatoes.
So, I recommend parboiling the potatoes before grilling them. For the small red potatoes in the recipe, you’ll want to boil them for about 15 minutes.
Check them periodically, and remove from the heat when they just start to get fork tender. You don’t want them completely cooked, just softened up a little.
Tap Images for Other Grilled Side Dishes You’ll Love
How To Make Grilled Potato Salad
Prep Time: 20 mins | Cook Time: 6 mins | Serves: 6
Ingredients
2 lbs whole small red potatoes, parboiled
2 tbsp olive oil
1 tbsp kosher salt
4 slices thick cut bacon, cooked and chopped
3/4 cup celery, chopped
1/2 cup cilantro, chopped (optional)
3 green onions, sliced – white & green divided
For the Dressing
1 cup mayonnaise
1 tbsp rendered bacon fat
1/3 cup roasted piquillo peppers (or roasted red peppers)
2 tbsp dijon mustard
1 tbsp smoked paprika
1 tbsp granulated garlic
2 tbsp red wine vinegar
1 tbsp kosher salt
2 tsp fresh cracked black pepper
Step 1: Preheat a grill and set up for medium direct heat. While the grill is preheating, prepare the dressing for the grilled potato salad.
Step 2: Add the ingredients for the dressing into a food processor. Pulse on high until blended smooth and set aside.
Step 3: Slice parboiled potatoes in half. Larger potatoes may need to be sliced into quarters. Place them in a large bowl, toss to coat with olive oil or rendered bacon fat, and season with kosher salt.
Step 4: Place the potatoes cut side down on the grilling grate directly over the heat. Allow the potatoes to grill for two to three minutes per side, until they are nicely charred.
TIP: A grill tray is helpful if you have one, it will keep any smaller potatoes from falling through the grill grate.
Step 5: Remove the potatoes from the grill and place them back in the bowl. While potatoes are still warm, add half of the dressing and fold together. Let sit for 10 minutes to allow the potatoes to absorb the dressing.
Step 6: Add the crumbled bacon, white parts of the green onions, and celery to the potatoes and gently fold together, adding desired amount of remaining dressing.
Step 7: Garnish with the sliced green portion of the green onions and serve warm or at room temperature.
Ingredients
- 2 lbs small red or Yukon gold potatoes parboiled
- 2 tbsp olive oil or rendered bacon fat
- 1 tbsp kosher salt
- 4 slices thick cut bacon cooked and chopped
- ¾ cup celery chopped
- ½ cup cilantro or fresh parsley chopped
- 3 green onions sliced – white and green divided
For The Dressing
- 1 cup mayonnaise
- 1 tbsp rendered bacon fat
- â…“ cup roasted piquillo peppers (or roasted red peppers)
- 2 tbsp dijon mustard
- 1 tbsp smoked paprika
- 1 tbsp granulated garlic
- 2 tbsp red wine vinegar
- 1 tbsp kosher salt
- 2 tsp fresh cracked black pepper
Instructions
- Preheat a grill and set up for medium direct heat. While the grill is preheating, prepare the dressing for the grilled potato salad.
- Add the ingredients for the dressing into a food processor. Pulse on high until blended smooth and set aside.
- Slice parboiled potatoes in half. Larger potatoes may need to be sliced into quarters. Place them in a large bowl, toss to coat with olive oil or rendered bacon fat, and season with kosher salt.
- Place the potatoes cut side down on the grilling grate directly over the heat. Allow the potatoes to grill for two to three minutes per side, until they are nicely charred.
- Remove the potatoes from the grill and place them back in the bowl. While potatoes are still warm, add half of the dressing and fold together. Let sit for 10 minutes to allow the potatoes to absorb the dressing.
- Add the crumbled bacon, white parts of the green onions, and celery to the potatoes and gently fold together, adding desired amount of remaining dressing.
- Garnish with the sliced green portion of the green onions and serve warm or at room temperature.