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Debra Klein | Easy Plant Based Recipes

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Home » All Recipes » Side Dish » Grilled Potato Salad Recipe

Grilled Potato Salad Recipe

Gluten-freeGrain FreePaleoVeganVegetarianWhole30

Published on: May 16, 2020 Last modified: May 17, 2020

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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.

This recipe has been updated from the original, which was published on June 11, 2015.

close up quarter of a white bowl loaded with grilled potato salad with scallions.
Nutritious and Delicious Grilled Potato Salad

Nothing Screams Summer Quite Like Potato Salad

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 that’s easy and healthy? Yes, please.

White bowl filled with grilled potatoes with mustard sauce and scallions on a red checkered background

5 Ingredient Easy Recipe

  • 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.
  • Mustard: A flavor enhancer that also is filed with omega 3s, fiber, iron and calcium.
  • Olive Oil: Rich in healthy monounsaturated fats, antioxidants and anit-inflammatories.
  • Sea Salt: Good source of trace minerals and helps balance electrolytes.
Ingredients for grilled potato salad: scallions, potatoes, mustard, olive oil and sea salt

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.

4 steps towards a smooth and creamy mustard aioli.

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.

Potatoes on the BBQ, browned and with grill marks.

Make sure to preheat the grill before you begin. Then, spread the potatoes out in a single layer. Close the grill so the potatoes cook through. Leave the potatoes undisturbed so they brown and get grill marks.

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.

Pouring mustard aioli over a bowl of grilled potatoes

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.

Red and White checkered background with a white bowl filled with potato salad sprinkled with scallions.

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 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.

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!!

Grilled potato salad, sprinkled with scallions  in a white bowl.

More recipes that “scream” summer:

  • Veggie Burgers
  • Caesar Salad
  • Double Chocolate Chip Cookies
Continue to Content
Yield: 6 servings

Grilled Potato Salad

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!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 lbs. potatoes*
  • 1 Tablespoon olive oil
  • 1/2 teaspoon coarse sea salt
  • 1 bunch medium scallions* thinly sliced 

Mustard Aioli

  • 1/4 cup olive oil
  • 2 Tablespoons dijon mustard

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm, or at room temperature.

Notes

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 1/4 teaspoon crushed red pepper flakes, or 1/4 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

6

Serving Size

1

Amount 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.

Did you make this recipe?

Please leave a review below, then snap a picture and tag me @dkhealthcoach and use #debraklein on Instagram so I can see it!

© Debra
Cuisine: American / Category: Side Dish

Filed Under: Gluten-free, Grain Free, Paleo, Salad, Side Dish, Vegan, Vegetarian, Whole30

Previous Post: « Oven Roasted Broccoli Recipe
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Reader Interactions

Comments

  1. Karen Gruskin

    August 12, 2019 at 8:09 am

    Best potato recipe ever! So yummy.
    ★★★★★
    Reply
    • Debra Klein

      August 12, 2019 at 8:53 am

      Thank you! We totally agree....a staple for BBQ night here.
      Reply
  2. Alyson Katman

    August 21, 2019 at 11:27 pm

    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.
    ★★★★★
    Reply
    • Debra Klein

      August 22, 2019 at 6:59 am

      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.
      Reply
  3. Gloria

    May 18, 2020 at 11:32 am

    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!!
    ★★★★★
    Reply
  4. Sula

    May 18, 2020 at 4:27 pm

    Will be trying this very soon! YUM!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2020 at 9:08 pm

      Something to look forward to...
      Reply
  5. Marina

    May 18, 2020 at 4:43 pm

    Great potato salad, looks amazing
    Reply
    • Debra Klein

      May 18, 2020 at 9:07 pm

      Thanks....it's the only way to do potato salad.
      Reply
  6. Emily Flint

    May 18, 2020 at 5:06 pm

    yum! My man doesn't like mayo so this is perfect!!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2020 at 9:07 pm

      You'll want to use that mustard aioli on everything!
      Reply
  7. elly

    May 18, 2020 at 6:13 pm

    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!!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2020 at 9:06 pm

      Oh....you're going to love this.
      Reply
  8. Christie Gagnon

    May 18, 2020 at 6:32 pm

    This potato salad looks AMAZING! And I actually have scallions in the fridge -whoo-hoo. Can't wait to make for the family!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2020 at 9:06 pm

      That's great because the scallions are my favorite part! Enjoy.
      Reply
  9. michele h peterson

    May 18, 2020 at 6:36 pm

    Made this for dinner tonight - a delicious way to enjoy those small potatoes and the start of summer!
    ★★★★★
    Reply
    • Debra Klein

      May 18, 2020 at 9:06 pm

      Yes! Bring it summer!
      Reply
  10. Sabine

    May 19, 2020 at 3:56 am

    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.
    ★★★★★
    Reply
    • Debra Klein

      May 19, 2020 at 3:11 pm

      So much better in taste....and I just love to not heat up the house cooking in the summer.
      Reply
  11. Chef Dennis

    May 19, 2020 at 6:49 am

    This Grilled Potato Salad Recipe looks really scrumptious and I can't wait to have this on my plate!
    ★★★★★
    Reply
    • Debra Klein

      May 19, 2020 at 3:11 pm

      Let me know how you love them!
      Reply
  12. Sanna

    May 19, 2020 at 12:14 pm

    I love grilled potatoes.
    ★★★★★
    Reply
    • Debra Klein

      May 19, 2020 at 3:10 pm

      Same....and this recipe brings them up to next level YUM.
      Reply
  13. Lathiya

    May 19, 2020 at 1:22 pm

    Potato is one of my favorite vegetables and this grilled potato salad is so inviting.
    ★★★★★
    Reply
    • Debra Klein

      May 19, 2020 at 3:09 pm

      Oh, if you love potatoes, this will be your new favorite way to enjoy them.
      Reply
  14. Sean@Diversivore

    May 22, 2020 at 5:09 pm

    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!
    ★★★★★
    Reply
    • Debra Klein

      May 24, 2020 at 12:25 am

      I've eaten more than my fair share....they are addictive and I am obsessed.
      Reply

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Hi, I'm Debra. I help busy women, like you, create better health and more energy for themselves and their families. How? By showing you how eating more plants can be easy, fun, and delicious.

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