Grilled Potato Salad

Diced potatoes are being poured onto a grill to cook.
This recipe is provided by Dipper's Backyard BBQ Wars

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.

Swipe to see all photos
Chunks of potato being grilled until golden brown.
The par-boiled potatoes are finished on the hot grill, both to cook through and get a crisp brown skin.
A platter of Grilled Potato Salad garnished with extra dill and chopped red onions.
The dressing is placed on the potatoes while still hot so they better absorbed the flavors.
Diced potatoes are being poured onto a grill to cook.
The potatoes are cooked on the grill to get a smokey flavor and golden crust.

Grilled Potato Salad Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Diced potatoes are being poured onto a grill to cook.
If you are looking for a different spin to your potato salad try this version that uses grilled potatoes in a light lemon and dill dressing.
Preparation 15 minutes
Cook 30 minutes
Ready in 45 minutes
Servings 4 Servings
CourseSide Dish
InfluenceGlobal
DifficultyBeginner
MethodGrill
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Ingredients

Dill Dressing

  • 1 red onion finely diced
  • 1 lemon juiced
  • 1 tablespoon olive oil
  • salt to taste
  • 1 bunch fresh dill finely diced

Grilled Potatoes

  • 2 pounds potatoes

Equipment

  • grill

Directions

Dill Dressing

  • 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.

Grilled 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.

Nutritional Information

Sodium: 15mgCalcium: 41mgVitamin C: 61mgVitamin A: 30IUSugar: 4gFiber: 6gPotassium: 1034mgCalories: 225kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 4gProtein: 5gCarbohydrates: 45gIron: 2mg

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Scott

About Scott Mech Gould

From a self taught butcher to managing butcher shops to pitmaster at the home of Australian barbecue

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