No matter what the summer occasion, there’s a very good chance that a batch of potato salad will make an appearance. And more often than not, said potato salad is a bit of a disappointment. Always relegated to a supporting role, potato salad is often just a mayo-laden afterthought. But with a little care and creativity, potato salad can be a vibrant, crowd-pleasing dish that lasts for days. On weekends, my husband and I make a big batch for picnics and cookouts, and then continue to enjoy the leftovers for the rest of the week. Confession: Potato salad is my go-to snack, and I love it.
Of course all this potato salad eating requires a really great recipe — the run of the mill variety just won’t do. Enter grilled potato salad. The smoky, tender grilled potatoes lend a surprising depth to the dish. Tasty add-ins like red onions and paper thin cucumbers lend crunch and balance. Finally, an easy dressing featuring an olive oil, Dijon, and mayo flavor trifecta is nothing short of perfection. Head below for our grilled potato salad plus a host of other creative potato salad recipes!
Grilled Potato Salad
Serves 6 – 8
Prep time 10 minutes, plus time to fire up the grill
Cook time 20 minutes
- 1 pound small red potatoes, scrubbed and halved
- Sea salt to taste
- 1/2 red onion, sliced into paper thin half moons
- 1 cup sliced Kirby or pickling cucumbers (peel on, sliced into paper thin half moons)
- 3 stalks celery, sliced paper thin, leaves and all
- 1/4 cup minced parsley
- 3 tablespoons real mayonnaise
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest plus 1 tablespoon juice
- Ground black pepper to taste
- Place the halved potatoes in a large pot and fill with enough cold water to cover them. Set over a hot flame and bring to a boil. Add a generous amount of sea salt. Cook potatoes for 10-12 minutes, or until potatoes are tender but not at all mushy (think al dente). Drain, sprinkle potatoes with sea salt, and set aside to cool.
- Meanwhile prepare a hot grill or grill pan.
- Toss sliced red onions and cukes with a generous pinch of sea salt and set aside.
- Prepare the dressing by whisking together the mayo, olive oil, Dijon, and lemon zest and juice.
- When grill is hot, grill the potato halves until nicely charred, about 2 minutes per side. Set aside to cool.
- Cut each grilled potato half into thirds or quarters. Toss with red onions, pickling cucumbers, celery, and parsley, and drizzle with two-thirds of the prepared dressing. Taste for salt levels and adjust as needed. Add the remaining dressing as needed. Finish with several pinches ground black pepper.
- Cover and refrigerate for up to two days.