Grilled Potato Salad, tender baby yellow potatoes basted in a tangy pesto marinade and grilled!
Delicious grilled potato salad can be served warm or cold and the perfect mayo-alternative! Since three is no mayonnaise in this recipe, it makes for a great cookout side dish.
Grilled potato salad
Happy Friday, friends! I made this recipe to accompany my bruschetta grilled shrimp last weekend and it did not disappoint!
Okay, I’m a potato salad fiend. I love a traditional, heavy, loaded with mayo potato salad. Gimme.
But, sometimes during the summer, you just need something more light. Especially at cookouts or parties, having a mayonnaise-based potato salad just sit out can get icky. Even if it is on ice, it can just be a pain in the butt.
With today’s grilled potato salad recipe, it is perfect served hot, cold or room temperature. You really can’t go wrong.
What really sets this potato salad apart is the “marinade” I use on the potatoes. One bite and you will know exactly what I mean. This is by far the most flavorful potato salad you will ever try.
I loosely call it a pesto marinade. Pesto is in it but it’s not the overall flavor that you might think. It is so bright and popping with freshness!
Grilled potato salad alternatives
- I use small yellow potatoes for this healthy potato salad recipe, but you can also use red potatoes, the smaller in size the better. Grilled red potato salad? Sign me up!
- For a creamy grilled potato salad, you can 1/4 cup of mayonnaise or sour cream to the recipe ingredients listed below.
- BACON. Add 3 slices chopped crispy bacon to the salad to have grilled potato salad with bacon. I would even say now you have a full meal with bacon, YUM!
I know Bobby Flay from Food Network does a LOT of grilling. This grilled potato salad recipe seems just like one he would think up.
I actually made a Bobby Flay inspired potato salad recipe for warm French Style Potato Salad, it was SO good. It is actually made with roasted potatoes.
I know what you are thinking: “Can you roast potato salad?”. Of course, warm potato salads are very popular and you can roast them, grill them, or boil them adding the dressing while still warm.
This actually helps the potatoes to absorb the dressing you put on them making the potato salad even more flavorful.
Pro tip: Don’t want to go outside in the heat just to grill up some potatoes for this grilled potato salad? Use a grill pan inside. Boom. Done.
Be careful, this warm potato salad is addictive!
How long does grilled potato salad last?
Properly stored in the fridge in an airtight container, potato salad can last from 3-5 days.
What about you? Do you like to stick to the traditional, or do you like to mayo-alternative potato salads like this one?
How to make grilled potato salad
Warm Grilled Potato Salad
- 1 1/2 pounds small yellow potatoes you can find these in a small bag at the grocery store
- 2 tablespoons + 1 teaspoon apple cider vinegar
- 1 clove garlic minced fine (or micro-planed)
- 1 1/2 teaspoon olive oil
- 1 1/2 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon kosher salt
- cracked pepper to taste
- 1 heaping teaspoon prepared pesto
- 1 tablespoon butter melted
- Rinse potatoes and place in a medium-sized pot. Fill with cold water to cover the potatoes. Place over medium heat and bring to a boil, reduce to medium-low and simmer until potatoes are fully cooked about 20 minutes. When pierced with a fork there will be no resistance. Drain potatoes. Set aside and let cool to the touch.
- In a medium bowl whisk together the vinegar, garlic, olive oil, Dijon, sugar, salt, pepper, and pesto until combined.
- Cut potatoes in half lengthwise. Add potatoes to the bowl with the marinade. Toss to coat.
- Grill potatoes over high heat until grill marks form. This is a fast process so watch closely. If you find the potatoes are too small for the grill, you can skewer them ahead of time.
- Once potatoes are grilled, place them back into the bowl with the marinade and toss to coat in any additional marinade that is left. Add butter and toss to coat. Taste, adjust seasoning if needed.