Grilled Potato Salad is my absolute favorite way to make potatoes in the summer.
Here I go posting a non-baking recipe again. I can’t help it. 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. I’ve tried grilling raw potatoes but I find they have a better texture if I lightly steam them first until they’re not quite cooked through. Then they’re finished on the grill to brown and take on a little smokey flavor.
When we get potatoes in our farm share they’re still covered with a layer of soil. They keep better that way so I store them as is and clean them when I’m ready to use them. I soak them in warm water then scrub them clean.
This batch of potato salad was made with lovely purple potatoes that kept their color even after cooking.
I use a grill pan to keep the potatoes from falling through the grate. I find the heat easier to control 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.
I’ve been making and perfecting this recipe for years, ever since I came across a recipe for roasted potato salad in a magazine. I’ve found that adding the dressing in two stages gets the most flavor without drowning the potatoes in mayonnaise. First I add a little of the dressing while the potatoes are still warm. The warm potatoes absorb the dressing and take in the flavor. Then I add a little more dressing after the potatoes are cooled to finish the salad.
Since I started adding the mayonnaise in two stages I use less overall but get more flavor. I don’t end up using all the mayonnaise if I make a smaller batch of potatoes but I don’t mind having a little left over 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.
Do you have a favorite summer veggie grill recipe? I’m always looking for new ways to use our summer bounty.
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