Grilled Potato Salad with Dijon Vinaigrette
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!
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.
If you love potato salad with no mayo, be sure to try my German potato salad as well!
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 gluten free, dairy free and may be made vegan by omitting the eggs.
- 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.
Recipe Ingredients
This grilled potato salad recipe includes a few simple ingredients, and is easily customized with your favorite ingredients.
- 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 grilled potato salad 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
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
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.
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.
Recipe FAQs
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.
I prefer to cook 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.
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.
Potatoes are high in carbohydrates, so if you are following a low carb diet, be sure to talk to your doctor to see if this recipe is right for you.
Serve slightly warm or room temperature with grilled BBQ chicken, grilled burgers or grilled tomahawk 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.
- Dressing and hard boiled eggs may be made in advance and stored in the fridge in an air tight container.
More summer side dishes:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Grilled Potato Salad with Dijon Vinaigrette
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.
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.
- 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!
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
** This recipe was originally published in June 2015. The recipe, text and photos have all been updated.
79 Comments on “Grilled Potato Salad with Dijon Vinaigrette”
Thank you, Daire, and I hope you get sun soon! 🙂
This potato salad looks divine, Marcie! Definitely one of our family favourites!
Thanks, Jess! 🙂
I am obsessed with grilling lately! I’m a grilling machine 🙂 This looks so good – that dressing alone sounds amazing!
I’m a grilling machine, too — sounds like we’re on the same page! haha Thanks, Ashley! 🙂
I’ve never been much of a potato salad girl, because I’ve never been able to get on board with that creamy, heavy dressing…your version looks much more to my taste, though, light and fresh! Looks delicious, Marcie!
I don’t like the heavy, gloppy mayo-based dressings either, Denise — I’m a mustard girl! Thanks, and I hope you’re having a great week! 🙂
Such a beautiful salad Marcie. We eat lots of potato salad in my house. I love this recipe.
Thank you, Kathy! 🙂
I love fingerling potatoes! This salad looks so good! I love the dressing too! Pinning!
Thank you, Mariah! 🙂
This is seriously one heck of a potato salad. The flavor is unreal!
Thanks so much, Jocelyn! 🙂
Love fingerling potatoes and I love that you also added asparagus Marcie! Can’t wait to try it! Enjoy your summer 🙂
Thanks, Mira! Hope you’re having a great summer! 🙂
Oh my gosh, this looks delicious! I love potato salad and I can imagine how the smoky flavors from grilling it makes this taste exceptional.
Thank you, Bianca, and the smokiness really makes this special! 🙂
Those fingerlings make a gorgeous grilled potato salad! My summer is going to be all over the place, too, but what can you expect?! I say just enjoy yourself! Pinning this for sure 🙂
Summer is for fun, so that’s my plan! 🙂 Thanks, Ashley!
Marcie, I am loving this grilled salad! Looks so flavorful and tri color potatoes are just AWESOME here!:)
Thank you, Anu! I’m always drawn to fingerlings for the beautiful colors. 🙂
I wish I was allowed to man the grill sometimes. I will have to tell him to grill some fingerlings because this salad sounds amazing!! Hope you are enjoying summer!
Yes, I hope your husband makes this for you…or lets you man the grill and make it for him! haha Thanks, Z, and I hope you’re having a great summer as well! 🙂
Confession time… I rarely (if ever) have made veggies on the grill. Shame on me, Marcie! I want to. I know I should, yet I never seem organized enough. Then, I see something like this and I start banging my head on the wall going “GAH! I need to do this!” Pinned.
I hope you do get your veggies on the grill, Kristi — they’re so much better that way! And fruit…that’s off the hook, too! When you do, I want to hear all about it! haha Hope you’re having a great week! 🙂
Marcie – I hear you on the busy-train! I’m going to be away a few times and picking up hours at Starbucks. It’s going to be tough, but reward and fun nonetheless. These potatoes are so fantastic. I love mustard sauces, so I know this will be a hit over in my kitchen.
Best of luck to you on your busy train, Erin! We will get through it. haha Thanks so much! 🙂
I think everything is probably better with some halloumi! 🙂