Grilled Potato Salad Recipe

Grilled Potato Salad Recipe

Lighten up potato salad and boost its flavor with garlicky Greek yogurt dressing, grilled spuds and charred onion.

Ingredients

  • red bliss potatoes
    1 ½ lb
  • kosher salt
    2 tbsp
  • red onion
    1 medium
  • olive oil

    plus more for oiling the grill

    2 tbsp
  • freshly ground black pepper
  • greek yogurt
    1 c
  • chopped fresh dill

    plus more to garnish

    ¼ c
  • mayonnaise
    ¼ c
  • garlic

    minced

    2 cloves
  • freshly squeezed lemon juice
    2 tbsp

Directions

  1. 1

    Clean, oil and preheat your grill, setting up "zone cooking" so that one half of the grill is set to high and the other half to medium-low.

  2. 2

    Place the red bliss potatoes into a large pot with 2 tablespoons kosher salt and cover with water. Bring the potatoes up to a boil, then reduce the heat and simmer for about 8 to 10 minutes or just until potatoes are tender.

  3. 3

    Once the potatoes are tender, strain and transfer them to a baking tray. Let cool to room temperature. Once cool, slice the potatoes in half lengthwise, transfer them to a mixing bowl and reserve.

  4. 4

    Peel the red onion (keeping the onion intact) and slice into 1/2-inch-thick rings. Leave the rings whole and transfer to the bowl with cut potatoes. Season potatoes and onions with olive oil, kosher salt and ground black pepper.

  5. 5

    Gently place the whole seasoned onion rings onto the hot side of the grill with the seasoned sliced potatoes (avoid dripping any excess oil onto the grill as it will cause a flare-up) and cook, allowing the onions and potatoes to get nice grill marks before turning. Turn the potatoes and onions and continue to cook to create the same grill marks on the other side and until potatoes and onions are tender.

  6. 6

    Remove the cooked potatoes and onions from the grill and transfer them back to a baking tray. Allow to cool back to room temperature.

  7. 7

    While the potatoes are cooling, in a medium-sized mixing bowl whisk together the Greek yogurt with the chopped fresh dill, mayonnaise, minced garlic, lemon juice, kosher salt and ground black pepper.

  8. 8

    Toss the cooled potatoes and onions into the dill yogurt and transfer to the desired serving dish. Garnish with fresh dill and serve.

Grilled Potato Salad Recipe

Grilled Potato Salad Recipe

65 min

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About this Recipe

Craving a fresh, vibrant twist on a classic side dish? This grilled potato salad recipe takes your favorite comfort food from good to extraordinary, perfect for any summer gathering. It’s a delightful way to lighten up a familiar dish while boosting its flavor profile. What sets this potato salad apart is the transformative power of the grill. By charring red bliss potatoes and red onion, you infuse every bite with an irresistible smoky depth and subtle sweetness that regular boiled potatoes just can't match. It's all balanced by a bright, garlicky Greek yogurt dressing.

Prepare for a potato salad experience that's anything but heavy. You'll find tender yet firm grilled potato pieces, beautifully complemented by the sweet, charred edges of red onion. The dressing, a creamy blend of Greek yogurt, fresh dill, bright lemon juice, and pungent garlic, provides a tangy, herbaceous counterpoint that lightens the whole dish. It's a symphony of textures and flavors—smoky, creamy, tangy, and fresh—making it a memorable addition to any plate.

  • For an extra herbaceous kick, try adding a tablespoon of chopped fresh parsley or chives alongside the dill.
  • If you prefer a less tangy dressing, slightly reduce the amount of lemon juice.
  • Want to add some crunch? Stir in some finely diced celery or bell pepper before serving.

This grilled potato salad is an absolute showstopper for Fourth of July barbecues, summer potlucks, or any casual outdoor grilling occasion. It pairs beautifully with grilled chicken, steak, or burgers, making it ideal for tailgating and entertaining.

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