Say bye bye to basic potato salad. This Grilled Potato Salad combines smoky grilled potatoes with a delicious tangy mustard dressing that’s loaded with fresh herbs and salty capers. It’s delicious!
I’ve been absolutely obsessed with this Grilled Potato Salad this summer. Not only is the briny, tangy mustard dressing the most flavorful concoction ever. But those grilled potatoes just add a little something extra with their smoky flavor.
It’s the best side dish to bring along to a summer BBQ if you want to impress all your friends.
It’s also the perfect potato salad if you’re looking for a no-mayo potato salad because similar to my German Potato Salad, it’s dressed with a tangy mustard vinaigrette rather than the traditional mayonnaise.
- Baby Yukon Gold Potatoes – Or, fingerling potatoes or baby red potatoes.
- Olive Oil
- Red Wine Vinegar – Or, apple cider vinegar or white wine vinegar.
- Whole Grain Mustard
- Red Onion – Or, you can use a sweet yellow onion.
- Fresh Parsley
- Fresh Dill
- Salt and Pepper
What Potatoes are Best for Potato Salad?
- I used baby yukon gold potatoes in this recipe because I love their buttery texture and yellow flesh. But you can use any potato that you love best! Fingerling potatoes, baby red potatoes and even sweet potatoes will work well for this grilled potato salad.
How To Make It
- Parboil the potatoes so they’re just tender. Drain, cool slightly and cut in half.
- Make the dressing by combining all the ingredients in a small bowl and whisking.
- Grill the potatoes until slightly charred.
- Toss with the potato salad vinaigrette.
Potato Salad Vinaigrette
I’m using my whole grain mustard in this vinaigrette. I love how the whole mustard seeds pop on your tongue when you bite into it, and it has the most amazing tang.
By adding a couple spoonfuls of it to some olive oil, you’ll have the most amazing vinaigrette that’s perfect tossed with the grilled potatoes and some scallions, red onions, parsley, dill and briny capers.
Want to make things extra simple – you could also swap in some Italian dressing for the mustard vinaigrette.
Can Potato Salad be Warmed Up?
I love to serve this potato salad when the potatoes are still slightly warm, but you can also serve it at room temperature. If you’d like to make this potato salad ahead of time and serve it warm later, you can reheat it in a hot skillet or in the microwave.
What to Serve with It
- Grilled Pork Tenderloin with Charred Lemon Chimichurri
- Green Chile Burgers
- Instant Pot Pork Chops & Gravy
- Easy Roasted Chicken
- Homemade Shake N Bake Pork Chops
- Red Wine Burgers
More Side Dish Recipes
- Israeli Couscous with Tomatoes
- Mashed Cauliflower
- Grilled Bell Peppers
- Instant Pot Mashed Potatoes
- Crispy Smashed Potatoes with Mojo Sauce
Did you make this grilled potato salad?
If you loved this bbq potato salad, I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Grilled Potato Salad
- 3 pounds baby yukon gold potatoes
- 2 Tablespoons olive oil
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 Tablespoons whole grain mustard
- Preheat the grill to high.
- Add the potatoes to a large pot of salted boiling water and cook for 8 minutes, until just tender.
- Drain the potatoes, and when cool enough to handle, cut in half lengthwise.
- Toss with 2 Tablespoons olive oil. Place on the hot grill and allow to cook for 3-5 minutes, until slightly charred. Let cool slightly.
- Meanwhile, make the dressing by combining the red wine vinegar, 1/2 cup olive oil and mustard in a bowl.
- Once the potatoes have cooled slightly, toss them with the vinaigrette and the remaining ingredients. Season with additional salt + pepper, to taste.