Grilled Potato Salad

4.65 from 17 votes

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 Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 244kcal

Author: Debra Klein

Equipment

Mini whisks

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.

Nutrition