Looking for a different spin on your potato salad? Try this version that uses grilled potatoes in a light lemon and dill dressing. It makes a fantastic side dish for poultry, seafood, or meat dishes.
Potatoes are par-cooked to make the grilling task easier, as you only need to focus on the skin color not cooking the potatoes all the way through. If you don’t have this option the potatoes can be fully cooked on the grill. It just needs to be done for a longer time at a lower temperature.
If while camping you don’t have access to fresh lemons you can swap them out for a similar acid such as vinegar. The dill can also be swapped out for your favorite herbs such as cilantro, basil, or even mint.
Grilled Potato Salad Recipe
- 1 red onion finely diced
- 1 lemon juiced
- 1 tablespoon olive oil
- salt to taste
- 1 bunch fresh dill finely diced
- 2 pounds potatoes
- In a large bowl combine the onions, lemon juice, olive oil, salt, and a pinch of the finely chopped dill. Combine well.
- Set aside the dressing for the flavors to blend while cooking the potatoes.
- Preheat a grill to a very hot direct grilling temperature, about 600 degrees F (315 degrees C).
- Clean and then dice the potatoes into even pieces, chunky works best.
- Bring a pot of water to a boil, add the potatoes and cook until starting to soften, remove from the heat then drain.
- Add the potatoes to the preheated grill then cook until they are brown and crisp on the outside.
- Remove the potatoes and place in the dill dressing while still hot and toss. Serve immediately topped with the remaining dill.
Grilled Side Dish