Potato salad can be healthy, and this Grilled Potato Salad is living proof!  The tender, smoky potatoes are tossed in a tangy, flavorful dijon vinaigrette, and it’s ready in under 30 minutes!

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grilled potato salad on serving plate with fresh basil

** This recipe was originally published in June 2015.  The recipe, text and photos have all been updated.

Nothing feels normal in the world right now, and my home life has completely changed too.  My oldest son is off to college, and my youngest son’s last year of high school is virtual for the time being.

Normally this is such a busy time of year with fall sports, but there are no football or water polo games.  It feels so odd not to be on the run!

Labor Day is a week away, and I’m determined to bring some normalcy to the holiday with a wide variety of grilled food including this Grilled Potato Salad!

We aren’t big fans of classic potato salad because it’s laden with mayo, so I created this version.  It’s smoky, flavorful and has been a big hit with my family.

Close up of grilled potato salad on platter with spoon and basil

Why you’ll love this recipe

  • The tender, smoky potatoes are combined with creamy hard boiled eggs, crunchy green onions, fresh basil and a tangy, flavorful dijon vinaigrette.
  • This version has no mayo, making it a healthier option.
  • It’s extremely easy to make and is ready in under 30 minutes.
  • This healthy potato salad may be made in advance and served either warm or at room temperature.
  • It’s gluten free, dairy free and may be made vegan by omitting the eggs.

Recipe Ingredients

This recipe includes a few simple ingredients, and is easily customized with what you have on hand.

Grilled potato salad and dijon vinaigrette ingredients

Ingredient notes

  • Potatoes. I used baby gold potatoes because I love the creamy texture, but red potatoes and fingerling potatoes will work as well!  Cooking times will vary based on the size of your potatoes.
  • Eggs. I typically add the eggs just before serving as this healthy potato salad may be served at room temperature.  Make this recipe vegan by omitting the hard boiled eggs.
  • Red wine vinegar.  This may be substituted with apple cider, champagne or white balsamic vinegar.
  • Basil.  The basil may be substituted with your favorite fresh herbs or a combination.  Parsley, dill, rosemary and thyme are all great options.
  • Lemon juice.  I add a bit of lemon juice to my salad dressings because it elevates the flavors, but it may be omitted if you don’t have any lemons on hand.

How to make this recipe

This recipe is extremely easy to make and is ready in under 30 minutes.  

Prepare the hard boiled eggs

Refer to my post on Hard Boiled Eggs for cooking times for the desired level of doneness.  The eggs may be boiled a few days in advance.

Prepare the dijon vinaigrette

Dijon vinaigrette before and after blending

1. Place 6 tablespoons of the olive oil, red wine vinegar, dijon mustard, lemon juice and salt and pepper to taste in a small jar.

2. Secure the lid over the jar and shake well until emulsified.

Prepare the potato salad

Potatoes before and after grilling

3. Cut the potatoes in half lengthwise and toss in 1 tablespoon of olive oil and season with salt and pepper, to taste.

4. Grill the potatoes cut side down over medium heat for 4-5 minutes or until nicely charred, then flip and cook for 4-5 minutes longer or until tender.

Grilled potato salad before and after adding ingredients

5.  Place the cooked potatoes in a large bowl and let stand for about 10  minutes until slightly cooled.

6. Add the green onions and herbs, and toss with the desired amount of dressing.

FAQs

What type of potatoes should I use?

I’ve used baby gold potatoes for this recipe because they’re nice and creamy, but use your favorite!  Baby red or multi-colored potatoes or fingerling potatoes will also work well.

Cooking times will vary based on the size of your potatoes.

Can I grill the potatoes in a foil packet?

I like to place the potatoes directly on the grill for the beautiful grill marks, but it can be a bit tedious because they’re so small.  If you’re not worried about the grill marks, you can also grill them in a foil packet.

Simply toss in olive oil, salt and pepper, and wrap in (2) sheets of foil.  Check for doneness after about 10 minutes.

Is this grilled potato salad healthy?

This is a healthy potato salad compared to the mayo laden varieties out there.  The dressing is made with heart healthy olive oil and is significantly lower in saturated fat.  

Omit the egg (or just the yolks) to make this recipe lower in cholesterol.

How to serve grilled potato salad

Serve slightly warm or room temperature with Grilled BBQ Chicken, Burgers or Grilled Steak.

Recipe notes

  • Pro tip:  Wrap potatoes in a foil packet as grilling small potatoes can be tedious.  Cook for 10-15 minutes, depending on the size of your potatoes.
  • This recipe may be served warm or at room temperature. 
  • I like to add the eggs just before serving — either quarter and serve them on top or chop them and gently stir into the potato salad.  Omit the eggs to make this recipe vegan.
  • Sub the potatoes with your favorite!  Baby red potatoes, multi-colored or fingerling all work well.  Cooking time will vary based on the size of your potatoes.
  • Customize this recipe with your favorite herbs or onions.
  • Dressing and hard boiled eggs may be made in advance and stored in the fridge in an air tight container.

grilled potato salad with dijon vinaigrette and spoon alongside

More side dishes for the grill:

Grilled shishito peppers

Grilled street corn salad

Grilled sweet potato fries

Grilled vegetables

Grilled zucchini salad by Food Network

Zucchini corn salad

If you make this recipe, I’d love to hear from you!  Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on Instagram!

grilled potato salad on serving plate with fresh basil

Grilled Potato Salad with Dijon Vinaigrette

Grilled Potato Salad is packed with smoky flavor, fresh herbs and is tossed in a tangy dijon vinaigrette. It's gluten and dairy free, and is the perfect summer side!
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Ingredients

For the dressing:

  • 7 tablespoons extra virgin olive oil divided
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper to taste

For the potato salad:

  • 1.5 pounds baby yukon gold potatoes halved lengthwise
  • 2 hard boiled eggs quartered or chopped
  • 2 green onions thinly sliced on the bias
  • 1/4 cup fresh basil torn

Instructions 

Prepare the dressing:

  • Place 6 tablespoons of the olive oil, vinegar, lemon juice, mustard, salt and pepper to taste in a jar.
  • Secure the lid and shake vigorously until emulsified.
    Dijon vinaigrette before and after blending

Prepare the potato salad:

  • Preheat the grill to medium high. Toss the potatoes with the remaining 1 tablespoon olive oil and season with salt and pepper to taste.
  • Reduce the heat to medium. Place the potatoes on the grill cut side down. Cook for 4-5 minutes or until nicely charred, then flip. Cook another 4-5 minutes, or until tender. The skin will begin to wrinkle when they're done.
    Potatoes before and after grilling
  • Place the potatoes in a large bowl and let stand for about 10 minutes or until cooled slightly.
  • Place the green onions and basil in the bowl with the potato mixture, and toss with enough of the vinaigrette to coat. Stir in chopped eggs or serve quartered eggs on top. Serve the grilled potato salad warm or at room temperature and enjoy!
    Grilled potato salad before and after adding ingredients

Notes

  • Pro tip:  Wrap potatoes in a foil packet as grilling small potatoes can be tedious.  Cook for 10-15 minutes, depending on the size of your potatoes.
  • This recipe may be served warm or at room temperature. 
  • I like to add the eggs just before serving -- either quarter and serve them on top or chop them and gently stir into the potato salad.  Omit the eggs to make this recipe vegan.
  • Sub the potatoes with your favorite!  Baby red potatoes, multi-colored or fingerling all work well.  Cooking time will vary based on the size of your potatoes.
  • Customize this recipe with your favorite herbs or onions.
  • Dressing and hard boiled eggs may be made in advance and stored in the fridge in an air tight container.

Nutrition

Serving: 1g, Calories: 220kcal, Carbohydrates: 23g, Protein: 3g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 12g, Sodium: 128mg, Fiber: 2g, Sugar: 4g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

 

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