Grilled Potato Salad is my favorite summertime potato dish. Microwave the potatoes first then grill the them for great color & smokey flavor.
I have so much great produce to work with at this time of year and it’s fun to share all the ways we enjoy the fresh veggies.
We’ve been getting a rainbow of beautiful potatoes in our farm share. This is one of my absolute favorite summer dishes and pretty much my favorite way to eat potatoes. It’s my go-to recipe for family dinner and for pot luck get-togethers.
If you’ve never cooked potatoes on the grill you’ll be surprised at the fantastic flavor the fire imparts.
Scroll through the step by step photos to see how to grill potatoes and make Grilled Potato Salad:
Soak the potatoes in warm water then scrub them clean.
Steam the potatoes in the microwave cuts down the time on the grill and ensures that the potatoes are cooked through.
Start the potatoes on the cut side then flip them to brown the skin side. Since the potatoes are already pre-cooked in the microwave, once they’re browned, they’re done.
Make the mayonnaise while the potatoes cook, or you can make it up to a day ahead.
Tossing a little of the dressing and the shallots with the warm potatoes allows and flavors to absorb into the potatoes
Tips for making great Grilled Potato Salad:
- I’ve tried grilling raw potatoes but find they have a better texture if lightly steamed first. They’re finished on the grill just to brown and take on a little smokey flavor.
- Use a grill pan to keep the potatoes from falling through the grate.
- It’s easier to control the heat on a gas grill than on charcoal.
- If you use charcoal you probably want to let the fire die down a bit to avoid burning the potatoes before they’re cooked through.
- The grilled potatoes are delicious even without the dressing if you want to cut back on the calories or don’t like mayonnaise.
- Adding the dressing in two stages gets the most flavor without drowning the potatoes in mayonnaise.
- First add a little of the dressing while the potatoes are still warm. The warm potatoes absorb the dressing and take in the flavor. Add a little more dressing after the potatoes are cooled to finish the salad.
- Leftover mayonnaise dressing is great for sandwiches or salad dressing.
- If you’re feeding a larger crowd you could probably grill another pound of potatoes and still have enough dressing.
- Adapt the recipe to your taste and what you’ve got on hand. My favorite add-in is scallions, but I’ll use shallots or red onion if that’s what I have available. A little handful of bacon bits wouldn’t be a bad thing, either.
Grilled Potato Salad
Grilled Potato Salad is my favorite summertime potato dish. Microwave the potatoes first then grill the them for great color & smokey flavor.
Ingredients
To Grill the Potatoes
- 2 pounds small potatoes
- 2 tablespoons vegetable oil
- 1 teaspoon salt
For the Mayonnaise
- 1 Tablespoon fresh lemon juice
- 2 teaspoons mustard (I used brown mustard)
- 2 egg yolks
- 3/4 cup vegetable oil
- 1 Tablespoon fresh thyme or herb of your choice
- Salt and pepper to taste
For Assembly
- 1/4 cup minced scallions or shallots
Instructions
- Clean the potatoes thoroughly - Do not peel. Slice each potato in 1/2, lengthwise. In a microwave safe bowl, toss the potatoes with 1/2 teaspoon of salt and a 2 tablespoons of water. Cover the bowl tightly with plastic wrap and microwave for 5 minutes.
- Remove the bowl from the microwave, be careful it might be hot. Without unwrapping the bowl, shake the bowl around to toss the potatoes. Microwave another 5 minutes if needed. The potatoes should be about 80% cooked (the total time may vary based on the power of your microwave). Allow the potatoes to cool for 10 minutes before unwrapping the bowl.
- Toss the potatoes with the other 1/2 teaspoon of salt and 2 tablespoons vegetable oil. Meanwhile, preheat a grill pan on a gas grill with the burners on high heat. When the grill pan is preheated carefully pour the potatoes onto the pan. (If the oil drips and causes a flareup close the lid for a moment to put out the fire). Using long barbecue tongs, arrange the potatoes in a single layer, cut sides down.
- Grill for about 10 minutes until golden brown on the cut side. Use the tongs to turn each potato half onto the uncut side and grill until golden brown.
- Remove the grilled potatoes from the heat into a large bowl. Allow the potatoes to cool about 5 minutes before dressing, they should still be fairly warm.
Make the mayonnaise
- While the potatoes are cooking make the mayonnaise. Put the mustard and yolks in a small bowl and use a wire whisk to combine. Add the lemon juice and whisk to combine.
- Place the bowl on a kitchen towel to keep it steady. Drizzle the oil slowly into the mayonnaise base, all the while continuing to whisk. The mayonnaise will thicken as the oil is emulsified into the base.
- Add the herb of your choice to flavor and adjust salt and pepper to your taste.
- Toss 1/4 cup of the mayonnaise and the scallions with the warm potatoes.
- Allow the potatoes to cool to room temperature and toss in as much of the remaining mayonnaise as you like.
- Adjust the seasoning to your taste.
- Serve at room temperature or slightly chilled. It's best the day it's made but is fine left over
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