Grilled Potato Salad
Grilled Potato Salad is the perfect side dish for every BBQ! The flavorful combo of potatoes, onions, and bacon is deliciously irresistible!
Fire up the grill and make room next to the burgers and ribs for wildly flavorful and easy-to-make Grilled Potato Salad! Grilled diced potatoes and onions, crispy bacon, coated with a tangy olive oil and mustard sauce, is a hearty dish that everyone at the potluck will love!
Grilled Goodness
If you’ve never grilled potatoes before, you’re in for a real treat when you make Grilled Potato Salad! Crispy potatoes, paired with grilled onions and salty bacon and an incredibly delicious olive oil and mustard sauce, is a mouthwatering treat perfect for every BBQ. It’s a simple dish to make, and I don’t have to worry about sitting out during the potluck because there’s no mayo or dairy in this salad. This hearty potato salad is amazing with grilled chicken, ribs, and burgers and always gets rave reviews!
Traditional potato salad doesn’t get any better than Grandma’s Potato Salad, or try a version with an Italian twist with Italian Prosciutto Potato Salad!
Other Recipes to Serve with Grilled Potato Salad
- Did someone say ribs? Grilled Ribs are tender and so delicious you may not get any because they fly off the plate so fast!
- Keep the grill fired up for dessert and make everyone sweet, gooey S’mores Campfire Banana Boats!
Ingredients
Veggies: Purchase a bag of small potatoes, like a mix of yellow, red, and purple, and slice them in half lengthwise. You will also need a sliced yellow onion.
Bacon: For this dish, pick up your favorite bacon. Cook and crumble the bacon before adding it to the salad.
Seasoning: You will need salt, pepper, garlic powder, and mustard powder.
Pantry Items: Olive oil and spicy brown mustard are also needed to make this salad.
How to Make Grilled Potato Salad
STEP ONE: Heat the grill to medium heat. Add the halved potatoes, salt, pepper, garlic powder, mustard powder, and olive oil in a large bowl and toss everything together.
STEP TWO: Place the potatoes cut-side down on the grill and place the sliced onions next to them. Allow the potatoes to cook for 7-10 minutes until you can easily flip them. Once flipped, cook the potatoes and onions for another 7-10 minutes.
STEP THREE: While the potatoes are cooking, whisk the spicy brown mustard and remaining olive oil into the bowl used to mix the potatoes.
STEP FOUR: Once tender, remove the potatoes from the grill and put them in the bowl with the olive oil dressing. Transfer the grilled onions to a cutting board and chop them.
STEP FIVE: Add the chopped onions and crumbled bacon to the bowl of potatoes and mix everything well. Serve the potato salad warm or at room temperature.
Tips for Success
- All baby potatoes work incredibly well in this recipe, so feel free to pick up one kind or grab a mix! One thing you will want to do, however, is make sure they are cut to about the same size to ensure even cooking.
- If your grill plates are larger than the potatoes, use a grill mat or pan so the potatoes don’t fall through the grates. Also, if you’re past grilling season but love the idea of these potatoes, you can still make them on a cast iron grill pan made for the stovetop or bake them at 400 degrees F for 15-20 minutes.
- After you grill the potatoes, don’t wash out that mixing bowl! Add olive oil and mustard to it to make a killer dressing and also reduce dirty dishes.
Should I boil the potatoes before grilling them?
To boil or not to boil, the choice is ultimately yours. The discussion around boiling the potatoes seems to come down to texture, specifically how crispy you want the outside of the potato to be. Parboiling, or boiling potatoes for just a few minutes, begins to soften the potatoes so that once they are on the grill, the steam makes the insides fluffy and the outside of the potatoes crispy. You can put the potatoes straight on the grill, achieving the same fluffy center and almost the same outer crispiness. The small potatoes in this recipe do not need to be parboiled, but making them on the stovetop could be a good idea since the stovetop will not get as hot as a grill.
Why don’t you peel potatoes for potato salad?
Leaving potato skins on can provide a lot of flavor and texture to a dish. Depending on your potato salad, potato skins can break up the monotony of a one-texture salad! Generally, there just isn’t a reason to peel the potatoes unless you are trying to achieve a certain texture. Besides texture, potato skins also contain many vitamins and minerals that make potatoes good for us to eat! Save yourself some time and an extra step and leave the potato skins on when possible.
More BBQ Must-Haves!
- Classic Coleslaw
- Easy Macaroni Salad with Olives and Pickles
- Grilled Corn on the Cob
- German Potato Salad
- 7 Layer Salad
- Hot Dogs and Beans
*This post originally posted on 08/04/2014.
Grilled Potato Salad
Equipment
Ingredients
- 1 pound small potatoes (I used a mix of red, gold, and purple)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard powder
- 1 large yellow onion peeled and thick sliced
- 8 slices bacon cooked and crumbled
- 1 tablespoon spicy brown mustard
Instructions
- Preheat your grill to medium heat.
- Cut the potatoes in half lengthwise potatoes and place them in a medium mixing bowl.
- Add the olive oil, salt, pepper, garlic powder, and mustard powder to the bowl. Toss to coat the potatoes. (Do not rinse out the bowl after you take the potatoes out.)
- Use tongs to place the potatoes on the hot grill with the cut side down. Place the onion slices on the grill next to the potatoes.
- Cook for 7 to 10 minutes until you can easily flip the potatoes without them tearing. Then cook for another 7 to 10 minutes.
- While the potatoes are grilling, add the spicy brown mustard to the bowl you used to mix the potatoes in. Whisk the mustard into the remaining olive oil mixture in the bowl.
- Remove the potatoes from the grill and place them into the bowl with the mustard. Set aside.
- Transfer the grilled onions to a cutting board and chop them into small pieces. Add to the bowl with the potatoes.
- Add the crumbled bacon to the potatoes and toss to coat everything in the mustard mixture. Serve warm or at room temperature.
