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+ servings
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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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


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


  • 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.


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.

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