Grilled Onion Potato Salad
Elevate your classic side dish game with this Grilled Onion Potato Salad, a smoky and flavorful twist on traditional potato salad that's perfect for summer barbecues or any backyard gathering. Featuring tender baby potatoes and sweet yellow onions caramelized to perfection on the grill, this recipe combines layers of texture and taste in every bite. Tossed in a creamy dressing made with tangy apple cider vinegar, Dijon mustard, and a hint of paprika, this salad is a harmonious blend of bold flavors. Fresh parsley and scallions add a pop of color and brightness, creating a dish that’s as visually stunning as it is delicious. Ready in under 45 minutes and easy to make ahead, this potato salad is ideal for feeding a crowd and pairs beautifully with grilled meats or seafood. Serve cold, and watch it disappear from your table!
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Recipe Information
Ingredients
- 2 lbs baby potatoes
- 1 large yellow onion
- 3 tbsp olive oil
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp paprika
- 2 stalks scallions
Instructions
Bring a large pot of salted water to a boil. Add the baby potatoes and cook for 12-15 minutes, or until fork-tender. Drain and set aside to cool to room temperature.
While the potatoes are cooking, peel the yellow onion and slice it into thick 1/2-inch rounds to prevent them from falling apart on the grill.
Preheat your grill or grill pan to medium-high heat. Brush both sides of the onion slices with 1 tablespoon of olive oil.
Grill the onion slices for 3-4 minutes per side, or until they develop visible grill marks and become slightly softened. Remove from the grill and let cool. Chop the grilled onions into bite-sized pieces.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, fresh parsley, salt, black pepper, and paprika to create the dressing.
Cut the cooled potatoes into halves or quarters, depending on their size, and place them in a large mixing bowl.
Add the grilled onions and finely chopped scallions to the potatoes.
Pour the dressing over the potato mixture and gently toss to coat everything evenly.
Taste and adjust the seasoning with additional salt or pepper, if necessary.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Garnish with extra chopped parsley or a sprinkle of paprika before serving, if desired.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 235 mg | 78% | |
| Sodium | 3321 mg | 144% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 13.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4232 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
