Grilled Potato Salad Recipes

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GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

GRILLED POTATO SALAD



Grilled Potato Salad image

This easy recipe for grilled potato salad uses a simple method to grill potatoes that cooks them in under 10 minutes. The grilled potatoes are then tossed in a delicious mustard vinaigrette and served warm. The best side dish for those who are Vegan, Whole30 or paleo!

Provided by Valerie Skinner

Categories     Sides

Time 20m

Number Of Ingredients 8

2 lbs Golden Potatoes
1 tbsp Apple Cider Vinegar
¼ cup Olive Oil (divided)
2 tbsp Course Grain Mustard
¼ tsp Salt
¼ tsp Black Pepper
1 tsp Garlic Powder
Garnish: 2 tbsp Chopped Green Onion

Steps:

  • Preheat Your Gas Grill: Turn on your gas grill and heat it up until temperature stays around 350-400 degrees.
  • Prepare Your Potatoes: Wash golden potatoes and slice into thin ¼" inch rounds. This can be done using a sharp knife or a mandolin. Toss with 2 tbsp olive or avocado oil.
  • Prepare Marinade: In a large bowl, whisk together remaining olive oil, apple cider vinegar, coarse grain mustard, salt, pepper, garlic powder until combined.
  • Grill Potatoes: Place potatoes on a preheated grill and cook for 3-4 minutes on each side. Make sure you are monitoring the temperature to make sure the slices do not burn. Remove once potato rounds are cooked through the center.
  • Serve: Toss in prepared marinade. Garnish with chopped green onion and serve warm. For an extra boost of flavor, top with some crumbled cooked bacon!

Nutrition Facts : ServingSize 1 g, Calories 226 kcal, Carbohydrate 33 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 8 g

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice, from one medium lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus shaved for garnish
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
  • For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

CREAMY GRILLED POTATO SALAD



Creamy Grilled Potato Salad image

To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 10

8 medium red potatoes (about 2 pounds), cut into 1-in. slices
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup fat-free mayonnaise
2 hard-boiled large eggs, chopped
1 dill pickle spear, chopped
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard

Steps:

  • Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

MEDITERRANEAN GRILLED POTATO SALAD



Mediterranean Grilled Potato Salad image

Move over, grilled meat, and make way for a light and delicious potato salad from the grill.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh basil leaves
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 1/2 pounds small red potatoes
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
1 small red bell pepper, chopped (1/2 cup)
1/2 cup pitted ripe olives

Steps:

  • In tightly covered container, shake all vinaigrette ingredients.
  • In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
  • Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
  • In large bowl, toss potatoes, bell pepper, olives and vinaigrette.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g

GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The perfect side dish for grilled pork chops or ham. The foil seals in the flavors and can also be baked in the oven.

Provided by Lorac

Categories     Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 medium potatoes (about 1 1/2 pounds)
1/2 cup mayonnaise
1/4 cup white vinegar
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon fresh ground black pepper
8 slices cooked bacon, crumbled
1 cup finely chopped celery
1/3 cup finely chopped green onion

Steps:

  • Place potatoes in a pot of cold salted water and bring to a boil.
  • Cook until tender, peel and cube.
  • In a large bowl, combine mayonnaise, vinegar, sugar, salt, mustard and pepper.
  • Add potatoes, bacon, celery and onion and toss thoroughly.
  • Place mixture on a 18x13 inch piece of double thickness heavy duty aluminum foil and fold top and edges securely.
  • Grill over medium hot coals, 20 minutes turning once.

Nutrition Facts : Calories 427.8, Fat 17, SaturatedFat 3.7, Cholesterol 25.2, Sodium 1198.2, Carbohydrate 57.7, Fiber 6.6, Sugar 6.8, Protein 12.1

GRILLED POTATO SALAD



Grilled Potato Salad image

Turn on the grill for tasty Warm Potato Salad! Loaded with flavorful fresh vegetables, this Grilled Potato Salad is perfect for a potluck or at home.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 25m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 6

2 lb. small red potatoes, quartered
1 red pepper, halved, seeded
3 green onions
1 Tbsp. chopped fresh basil
1/2 cup KRAFT Natural Three Cheese Crumbles
3/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Heat grill to medium-high heat.
  • Cook potatoes in boiling water 10 min. or just until tender; drain.
  • Grill potatoes, peppers and onions 10 min. or just until browned, turning occasionally.
  • Place potatoes in bowl. Chop pepper and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

GRILLED GERMAN POTATO SALAD



Grilled German Potato Salad image

The usually undercooked potatoes and lack of mayo characteristic of German potato salad have usually hindered my appreciation for this dish. So in my version, the potatoes are grilled over some smoky coals until tender. Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table.

Provided by Chef John

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 8

Number Of Ingredients 9

2 ½ pounds Yukon Gold potatoes
½ pound bacon, sliced
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
½ cup white wine vinegar
¼ cup freshly chopped Italian parsley

Steps:

  • Preheat a grill for 375 degrees F (190 degrees C). Add potatoes. Grill, flipping occasionally, until potatoes are barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
  • Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; reserve for the topping. Add onion to the rest of the bacon in the pan; cook until translucent, about 5 minutes.
  • Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
  • Stir sugar, salt, black pepper, cayenne, and vinegar in with the bacon. Increase heat to medium-high and bring to a boil. Stir and remove dressing from heat.
  • Pour dressing over the potatoes; toss to combine. Let sit for 5 minutes. Mix again and add parsley. Top with reserved bacon. Enjoy warm.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 30.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 2.7 g, Protein 6.7 g, SaturatedFat 1.3 g, Sodium 705.7 mg, Sugar 4 g

GRILLED THREE-POTATO SALAD



Grilled Three-Potato Salad image

Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. -Suzette Jury, Keene, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 10

3/4 pound Yukon Gold potatoes
3/4 pound red potatoes
1 medium sweet potato, peeled
1/2 cup thinly sliced green onions
1/4 cup canola oil
2 to 3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/4 teaspoon pepper

Steps:

  • Place potatoes and sweet potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool. Cut into 1-in. chunks., Place potato mixture in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until browned, stirring frequently. Transfer to a large salad bowl; add onions. , Whisk the oil, vinegar, mustard, salt, celery seed and pepper. Drizzle over potato mixture and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 191 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 466mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

GRILLED ONION POTATO SALAD



Grilled Onion Potato Salad image

Grilling the onions definitely makes this taste just a little bit better! Cook time reflects chill time.

Provided by Kim127

Categories     Potato

Time 3h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 large onion
1 tablespoon olive oil
1/3 cup milk
1 teaspoon cider vinegar
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lbs red boiling potatoes (about 5-6 medium)
2/3 cup sliced celery

Steps:

  • Heat grill.
  • Slice onion into slightly larger than 1/4-inch slices and brush both sides of each slice with olive oil.
  • Place onion on grill and cook 4-5 minutes per side or until brown and tender.
  • Let onion cool and then chop.
  • Place potatoes into boiling salted water for about 20-25 minutes or until just tender; drain.
  • When cool enough to handle, peeled and cut into 3/4 inch pieces.
  • In a large bowl, stir milk and vinegar together and let sit 1-2 minutes to thicken.
  • Whisk in mayo, salt and pepper.
  • Stir in onions.
  • Add potatoes to bowl, stir and then add celery.
  • Stir gently.
  • Cover and refrigerate for several hours before serving.

Nutrition Facts : Calories 129.3, Fat 2.2, SaturatedFat 0.5, Cholesterol 1.4, Sodium 162.4, Carbohydrate 25.4, Fiber 2.5, Sugar 1.9, Protein 2.7

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2020-05-16 Make sure to thoroughly dry before tossing with olive oil. Roast in a preheated 450 degree oven for about 25-35 minutes, depending on size. Continue as directed, mixing with aioli and sprinkling with scallions and sea salt. Pour the mustard aioli over the grilled potatoes while they’re still warm.
From debraklein.com


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