Grilled Potato Salad
Elevate your summer cookout game with this smoky and flavorful Grilled Potato Salad, a delicious twist on a picnic classic! Featuring tender baby potatoes and caramelized red onions, perfectly grilled to golden perfection, this recipe brings a char-kissed depth that regular potato salads just can’t match. Tossed in a zesty Dijon mustard dressing with a touch of honey and apple cider vinegar, each bite bursts with savory, tangy goodness. Fresh parsley and dill add a vibrant, herbaceous finish, making this salad the ultimate side dish for barbecues, picnics, or casual dinners. Ready in just 40 minutes, this warm or room-temperature salad is a crowd-pleasing favorite you’ll keep coming back to.
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 medium Red onion
- 1.5 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh dill
Instructions
Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking.
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook the potatoes for 10 minutes, or until just tender. Drain and set aside to cool slightly.
Preheat your grill to medium-high heat.
Toss the par-cooked potatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper.
Slice the red onion into 1/2-inch thick rings and coat with the remaining 1 tablespoon of olive oil.
Place the potatoes and onion slices on the hot grill. Cook the potatoes for 4–5 minutes on each side, or until they are golden brown and have visible grill marks. Turn the onion slices carefully and grill for 2–3 minutes on each side, until softened and slightly charred.
In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, and a pinch of salt and pepper to make the dressing.
Once the potatoes and onions are grilled, transfer them to a large serving bowl. Chop the grilled onion into smaller pieces if desired.
Drizzle the dressing over the grilled potatoes and onions. Toss gently to coat.
Chop the parsley and dill finely and sprinkle over the salad for a fresh, herby finish.
Serve the grilled potato salad warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2941 mg | 128% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 29.1 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4114 mg | 88% | |
*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.
