Grilled Baby Potato Salad

This recipe is sponsored by Blues Hog

This is an easy-to-make grilled baby potato salad that has a tart dressing that uses fresh lemon juice and whole grain mustard. This flavor profile helps it pair well with rich fatty meats or bring a fresh element to have meals.

Don’t be tempted to skip the parboil step and try to cook all the way through on the grill. This creates wrinkled tough skins by the time the center is cooked. Cutting them in half exposes the flesh to the dressing which sucks it in to help get a richer flavor.

The Bold and Beefy seasoning helps bring depth to the salad with one ingredient rather than carrying salt, pepper, garlic powder, and other seasonings. It can be swapped out for a herb blend, a more traditional barbecue rub, or even a fajita seasoning.

Grilled Baby Potato Salad Recipe

This recipe is sponsored by Blues Hog.
This is an easy-to-make Grilled Baby Potato Salad that has a tart dressing that uses fresh lemon juice and whole grain mustard.
Preparation 15 minutes
Cook 20 minutes
Ready in 35 minutes
Servings 8 Servings
CourseSide Dish


Salad Dressing

  • 2 tablespoons white vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons whole grain mustard
  • 1/4 cup olive oil
  • Blues Hog Bold & Beefy Seasoning or favorite beef rub, to taste

Potato Salad

  • 2 lb baby potatoes or tri-colored fingerlings
  • 6 slices bacon
  • 1/4 cup olive oil
  • 4 green onions (spring onions), finely sliced
  • Blues Hog Bold & Beefy Seasoning or favorite beef rub, to taste
  • 1 sprig parsley finely diced


  • grilling tray


Salad Dressing

  • Whisk together the vinegar, lemon juice, mustard, olive oil, and Blues Hog Bold and Beefy, to taste. Put aside until needed.

Grilled Potatoes

  • Parboil the potatoes until they are starting to soften, then drain.
  • Toss in the olive oil, thinly sliced green onions, and Blues Hog Bold and Beefy to taste, then set aside.
  • Preheat the closed grill to 300 degrees F (150 degrees C)
  • Thinly layer the potatoes in the grilling tray then top with the bacon. Place the tray on the preheated grill and cook until the potatoes are starting to brown and the bacon is cooked. About 10 minutes.
  • Remove the potatoes and bacon. Half the potatoes to expose the flesh and dice the bacon.
  • In a bowl toss the potatoes and bacon with the pre-made salad dressing. Garnish with finely diced parsley to serve.

Nutritional Information

Calories: 285kcalCarbohydrates: 22gProtein: 5gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 11mgSodium: 159mgPotassium: 547mgFiber: 3gSugar: 1gVitamin A: 114IUVitamin C: 26mgCalcium: 34mgIron: 2mg

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About Joey Machado

Joey Machado made is debut into the barbecue industry when he started as marketing manager for small Texas company B&B Charcoal. He brought this to national recognition to this small company before moving on to Fogo Charcoal. Today he is a part of the marketing team for Blues Hog and Gateway Drums.

Learn more about Joey Machado
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