grilled potato salad
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Grilled Potato Salad


  • 1 pound mini red potatoes scrubbed and air-dried
  • 1 tablespoon grape-seed oil or olive oil, just enough to coat the potatoes
  • generous splash white wine vinegar
  • 1/2 small red onion thinly sliced in half moons, approximately half a cup
  • 1/4 mayonnaise your choice, add more to taste
  • 1-1/2 tablespoons sharp stone-ground mustard
  • salt and pepper to taste
  • 2 tablespoons fresh parsley


  • Preheat grill to 350 degrees, you will cook these on a covered grill. The temperature of your grill should read 350-375. Reduce flames to low to avoid scorching.
  • In a large bowl, toss the potatoes with oil and then transfer to a grill basket. Place on the grill, and cover with lid. Every 5 minutes or so, check the potatoes and give them a quick shake. Replace lid. The potatoes will take anywhere between 15 to 20 minutes, depending on their size and the heat of the grill. A little bit of char is a good thing. A little bit. Test the potatoes by inserting a knife or a fork into their flesh, it should slide easily with no resistance.
  • Once potatoes come off the grill, all them to cool only to the point where you can handle them. Cut each potato in half or quarters, should be largish bite-sized pieces, and toss into a large bowl. Toss still warm potatoes with white wine vinegar and a generous pinch of salt. Allow them to cool a bit longer at this point.
  • Directly to the potatoes, add mayo, mustard, and red onions. Toss well to combine. Taste for seasoning, add salt and pepper, as needed, and fresh chopped parsley.