This creamy, dreamy Grilled Potato Salad Recipe is easy to make with just 5 ingredients, with NO MAYO. Skip the oven, say hello to your new BBQ favorite side dish. Oh yeah, healthy potato salad that tastes incredible. I’m so in for this.
This recipe has been updated from the original, which was published on June 11, 2015.
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Bring on summer, and BBQ season! I’m ready. Are you? Summer and potato salad go hand in hand. Summer and grilling? Another stellar match. Cuz, who wants to heat up the kitchen by cooking indoors? Not me!
Grilled veggies? I’m in! Grilled potato salad with dijon mustard? Yes, please. If you’re out there on the grill, you’ll also want to make grilled asparagus, the most incredible grilled ratatouille and while you’re at it, let’s do some grilled peaches for dessert!
5 Ingredient Grilled Potato Salad
- Potatoes: Creamer, Yukon Gold, or Red Bliss are all good choices. I like to buy the smallest potatoes I can find. Potatoes are high in vitamin C and potassium. Leave the skins on for added nutrition.
- Scallions: Also called green onions. Scallions are low in calories and high in nutrition. They contain Vitamins K and C plus antioxidants, folate and fiber. You can substitute with diced shallots or purple onions.
- Mustard: A flavor enhancer that also is filed with omega 3s, fiber, iron and calcium.
- Olive Oil: Rich in healthy monounsaturated fats, antioxidants.
- Sea Salt: Good source of trace minerals and helps balance electrolytes.
Grilled Potato Salad: Easy as 1-2-3
- PREP: Wash and cut the potatoes. Slice the scallions. Whisk up the aioli.
- GRILL THE POTATOES
- Mix potatoes with aioli. Sprinkle with scallions and salt and mix.
Prep the potatoes. Save time (and keep on the most nutritious part) by not peeling. Wash well and cut the larger potatoes into halves or thirds. Cover with water until ready to grill. Thinly slice the scallions.
No Mayo Potato Salad Aioli
Vegan Mustard Aioli is so easy to make and a healthier choice than mayo. It’s important to keep whisking until the mustard and oil are emulsified. There should be a consistent, smooth texture with a thickness similar to mayonnaise.
Grill Potatoes
Preheat the grill before you begin. A hot grill helps the potatoes get those nice grill marks.
Drain the potatoes that have been soaking in water and pat dry. Drizzle with olive oil
PRO TIP: Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a metal grill brush to scrape them off.
Then, spread the potatoes out in a single layer. Close the grill. Potatoes will get crisp on outside and steam on the inside if the grill is closed while cooking. Leave the potatoes undisturbed for about 15 minutes so they brown and get grill marks. Open and use tongs or a spatula to toss and redistribute. Close the grill again and finish cooking for another 5 minutes, or until tender when pierced with a fork.
What if I don’t have a grill?
No grill, no problem!
You can roast the potatoes in a hot oven. Prep the potatoes as directed. Make sure to thoroughly dry before tossing with olive oil. Roast in a preheated 450 degree oven for about 25-35 minutes, depending on size. Continue as directed, mixing with aioli and sprinkling with scallions and sea salt.
Pour the mustard aioli over the grilled potatoes while they’re still warm. A quick sprinkle of scallions and salt, then a thorough mix and THE BEST potato salad you’ve ever had is ready.
Is Potato Salad Healthy?
It CAN be. When you’re making health conscious choices, often, potato salad is the thing at the BBQ you try to skp over. Traditional potato salad is laden with mayo and carbs and calories galore. This modern version of a classic potato salad skips right over the mayo, keeps on the skins (where the bulk of the nutrition is in the potatoes), and loads up on taste instead of calories.
Debra’s Pro Tips
- Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a metal grill brush to scrape them off.
- Wash, scrub and cut any larger potatoes then soak in water as long as overnight. A great task to get out of the way in advance. The longer they soak, the shorter time they’ll need to cook.
- Don’t skimp on the scallions. That warm mustardy sauce + scallions is the best part.
Grilled potato salad with tangy mustard, delicious scallions and crispy, creamy potatoes. No fuss, no mayo, no guilt. Summer at its finest….great taste with little effort. So you can get back to enjoying the weather.
Bring on summer, and pass the potato salad!!
More healthy summer recipes:
- Nectarine and Avocado Salad
- Fresh Tomato Salsa
- Mango Salad Dressing
- Veggie Burgers
- Vegan Pasta Primavera
- Watermelon Gazpacho
- Zucchini Corn Fritters
- Healthy Fruit Crisp
- Easy Street Corn Recipe
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Grilled Potato Salad
The BEST potato salad EVER! No reason to heat up the kitchen when you can grill potatoes for a creamy, crispy, tasty and HEALTHY side dish. Hello BBQ Season!
Ingredients
- 2 lbs. potatoes*
- 1 Tablespoon olive oil
- ½ teaspoon coarse sea salt
- 1 bunch medium scallions* thinly sliced
Mustard Aioli
- ¼ cup olive oil
- 2 Tablespoons dijon mustard
Instructions
- PREP POTATOES: Wash potatoes. No need to peel. Cut larger potatoes iIn halves or thirds, careful they aren't so small they'll slip through the grates in the grill. Keep the smaller potatoes whole. Cover prepped potatoes with cool water until ready to grill. The longer they soak, the shorter the cooking time on the grill.
- MUSTARD AIOLI: Make the sauce by whisking the oil with the mustard until emulsified. It's very important to whisk until mustard is FULLY incorporated into oil and there is a consistent, smooth texture. The thickness will resemble mayonnaise.
- GRILL POTATOES: Preheat grill. Dran potatoes and pat dry. Drizzle with olive oil and place on the preheated grill in a single layer. Close the lid and let them cook, undisturbed for 5 minutes. Use tongs to flip potatoes, close the lid and cook for another 5 minutes. Toss again, so that each side gets grill marks and no sides are burnt. Continue to cook for 5 minutes. They are done when a fork pierces potatoes easily. Remove potatoes from grill and place in a bowl.
- Pour dressing over potatoes while they are still warm. Scatter scallions over potatoes and sprinkle with salt. Mix well. It's OK if some get mushy.
- Serve warm, or at room temperature.
Notes
PRO TIP: Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a metal grill brush to scrape them off.
POTATOES: I like to use small creamer potatoes, assorted colors. You can also use yukon gold or red bliss. Buy the smallest potatoes you can find.
SCALLIONS: 1 bunch=approximately 3 oz. LARGE: 3-4 per bunch. MEDIUM: 6-8 per bunch. SMALL: 16-18 per bunch.
OPTIONAL: sprinkle on ¼ teaspoon crushed red pepper flakes, or ¼ teaspoon ground white pepper. Mix well.
OVEN METHOD: Preheat oven to 450. Follow all directions, but instead of placing potatoes on grill, place on a rimmed baking sheet in a single layer. Cook for 20 minutes. Mix well. Cook for additional 10-15 minutes, depending on size, until crisp on the outside, tender on the inside. Continue as directed, pour dressing over, and mix in scallions and salt.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 327mgCarbohydrates: 32gFiber: 4gSugar: 2gProtein: 4g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Karen Gruskin
Best potato recipe ever! So yummy.
Debra Klein
Thank you! We totally agree….a staple for BBQ night here.
Alyson Katman
I am in Idaho and thinking about potatoes… in a state where I can have my potatoes any way I might want, I am craving these potatoes. And easy recipe (sometimes I cheat and roast the potatoes–not as good, but works in a pinch!) and so delicious. No matter how many potatoes I make, we never have leftovers.
Debra Klein
Yes! The mustard/scallion mixture on warm potatoes is so good, it doesn’t matter how you cook them. On the odd occasion we do have a few left over, I scramble them into eggs in the morning. DELISH.
Gloria
I am such a potato lover. With bbq parties happening soon (I hope) I am always on the lookout for new recipes. This would be the perfect side!!
Sula
Will be trying this very soon! YUM!
Debra Klein
Something to look forward to…
Andréa Janssen
Let summer bbq’s come! I love grilled potatoes and Aioli so this could get one of my favorite bbq salads
Marina
Great potato salad, looks amazing
Debra Klein
Thanks….it’s the only way to do potato salad.
Emily Flint
yum! My man doesn’t like mayo so this is perfect!!
Debra Klein
You’ll want to use that mustard aioli on everything!
elly
Grilled potatoes in potato salad? My mind is blown! I’ve never tried that but it sounds amazing! Definitely going to make it next time we fire up the grill. Thanks!!
Debra Klein
Oh….you’re going to love this.
Christie Gagnon
This potato salad looks AMAZING! And I actually have scallions in the fridge -whoo-hoo. Can’t wait to make for the family!
Debra Klein
That’s great because the scallions are my favorite part! Enjoy.
michele h peterson
Made this for dinner tonight – a delicious way to enjoy those small potatoes and the start of summer!
Debra Klein
Yes! Bring it summer!
Amy
So delicious!
Sabine
Nice idea to grill the potatoes instead of boiling them. I’m having a barbecue today and will add this to the list of dishes to prepare.
Debra Klein
So much better in taste….and I just love to not heat up the house cooking in the summer.
Chef Dennis
This Grilled Potato Salad Recipe looks really scrumptious and I can’t wait to have this on my plate!
Debra Klein
Let me know how you love them!
Sanna
I love grilled potatoes.
Debra Klein
Same….and this recipe brings them up to next level YUM.
Lathiya
Potato is one of my favorite vegetables and this grilled potato salad is so inviting.
Debra Klein
Oh, if you love potatoes, this will be your new favorite way to enjoy them.
Leslie
I’m pinning this for my next cookout…it looks amazing!
Sean@Diversivore
Fantastic idea to use a nice simple mustard sauce like that! And simple/tasty is just what I need for these potatoes, because I’d need some motivation not to eat them all in their crispy glory right out of the oven. Lovely recipe – bring on summer!
Debra Klein
I’ve eaten more than my fair share….they are addictive and I am obsessed.
Sophia
Looks so Yummm! I love potatoes and trying different recipes with them now I will try this Grilled Potato Salad Recipe too.
Debra Klein
Oh, this is one of my favorite potato recipes….enjoy!
Pat
I made the grilled potatoes according to the recipe and my group of 8 diners loved them. Thank you Deb for such a healthy yummy side dish.
Kristle
Made this yesterday and it was such a hit!! I used one tablespoon of honey Dijon mustard and one tablespoon of yellow mustard. I also added some chopped bacon….because everything is better with bacon So so good!!
Debra Klein
Yay…I love that you customized it!