Vibrant with fresh dill and parsley, this grilled potato salad is a perfect side dish for summer. It's easy to put together and grilling the potatoes gives them a lovely, delicate smoky flavor that balances well with a sharp mustardy vinaigrette.
What is it?
This grilled potato salad is made by first boiling the potatoes before brushing them with olive oil and setting them on the grill. As a result, the potatoes develop a delicate crispness and a pleasant, ever so slight smokiness that blends beautifully with vibrant herbs and a bright, lemony vinaigrette.
What do you need to make it?
While potatoes form the foundation for this salad, you'll also find fresh herbs, capers, and a tangy vinaigrette made with mustard, olive oil, shallots, and lemon. Altogether, it makes a filling side dish that's vibrant with the flavor of chives, parsley, and dill coupled with the bright notes of lemon and Dijon mustard.
Equipment is simple. You'll need a pot, mixing bowls, and a grill. For this recipe we used an electric indoor grill sent to us by Hamilton Beach - it's sears beautifully, cooks efficiently, is (mostly) smokeless and dishwasher safe.
Hamilton Beach Indoor Searing Grill
We developed this recipe using the Indoor Searing Grill that Hamilton Beach sent us. It plugs in easily, produces a gorgeous sear, and is super easy to clean. It's also currently on sale on Amazon.
Tips for making this recipe
This grilled potato salad recipe is straightforward and fairly simple - requiring ingredients you can find at just about any grocery store. There's a few tips to keep in mind to make sure it comes out every time.
- Boil the potatoes until barely tender. Boiling potatoes before grilling them ensures even cooking, but make sure they're barely tender so that they don't fall apart when you grill them.
- Let the potatoes cool before slicing (and grilling). If you cut the potatoes while they're hot, they're more likely to fall apart. So allow them to cool to room temperature (or tuck them in the fridge up to 3 days) before slicing them and tossing them on the grill.
- The type of potato matters. We like Yukon gold potatoes in this recipe because they have a rich, buttery flavor and a medium starch content.
- Mix the vinaigrette in the serving bowl to save on dishes.
Grilled Potato Salad
For the Potatoes
For the Vinaigrette
For Finishing the Salad
- 3 tablespoons capers
- 1 cup chopped fresh parsley
- ½ cup chopped fresh dill
- ¼ cup chopped fresh chives
- 2 tablespoons fresh thyme leaves
- Hamilton Beach Indoor Grill
Prepare the potatoes.
- Place the potatoes into a large pot, and then cover with water by 2 inches. Swirl in salt as it suits you, and then bring it all to a boil over medium-high heat. Turn the heat to medium and simmer until the potatoes yield easily when pierced with a fork (5 - 10 minutes), but aren't completely tender.
- Drain the potatoes in a colander, and then let them cool to room temperature.
- Preheat the grill to 350 F, and then cut the potatoes cross-wise into ⅛-inch thick slices. Brush them with olive oil, and then grill about 8 minutes per side.
Making the vinaigrette
- Toss the chopped shallot into the bottom of a large mixing bowl and then add the mustard, olive oil, lemon juice, salt and pepper. Whisk until completely combined.
Finishing the salad.
- Dump the grilled potatoes into the mixing bowl with the vinaigrette, and then toss to coat. Add the capers, parsley, dill, chives, and thyme, tossing in the vinaigrette one last time. Adjust seasoning with salt and black pepper, as needed. Serve immediately or transfer to the fridge and enjoy within 5 days.
If you can't find Yukon gold potatoes, try using German butterballs, fingerlings, or red bliss potatoes.
Use chive blossoms instead of chopped fresh chives for a lighter flavor.
Swap chopped green olives for the capers.
Add diced celery for a little crunch.
Yes. Follow the same instructions, first boiling the potatoes, then preheating the grill and grilling the potatoes on both sides.
Boiling potatoes first speeds up the grilling process and ensures even cooking.
Store this grilled potato salad in the fridge for up to 5 days. Since it has no dairy or mayonnaise, you can also store it at room for up to 2 hours.
No, potatoes can develop a grainy texture after being frozen, and freezing will also cause the herbs to wilt and become watery.