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.
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.
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.
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.
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.
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.
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 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!!
More recipes that “scream” summer:
- 2 lbs. potatoes*
- 1 Tablespoon olive oil
- 1/2 teaspoon coarse sea salt
- 1 bunch medium scallions* thinly sliced
- 1/4 cup olive oil
- 2 Tablespoons dijon mustard
- 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.
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.
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.