Grilled Potato Salad

As I mentioned in my post “A Man and His Grill”, everything we had for our grilled feast was cooked on the grill, at least to some degree.  A Man and His Grill  This potato salad was one of the side dishes I made that day, and yes, it too, was partially cooked on the grill.  It is a nice fresh and new twist to potato salad.  It is a lighter version, with no mayonnaise.  There are so many good versions of potato salad, and this is yet another good recipe to add to the list.


I did par-boil the potatoes for about 8 minutes and cooked the bacon on the stove as well, but after I had par boiled the potatoes, they went on the grill to finish cooking.  I did not get the grill marks I was hoping for, but then I was not the one on the grill either.  🙂   I cooked the bacon for about 8 minutes as well.  It was a nice, medium crisp; not soft, but not overdone either; just perfect.


While the potatoes are cooking, prepare the rest of your potato salad ingredients and make the mustard vinaigrette.

Grilled Potato Salad


2 lbs red potatoes, cut into small wedges

5 sliced bacon, cooked to a medium crisp, chopped

1/3 cup olive oil

1/4 cup wine vinegar

1 TBSP Dijon mustard

1 TBSP honey

2 tsp fresh thyme, chopped fine

1 red bell pepper, diced small

1 small red onion, sliced very thin

1/4 cup fresh parsley, chopped fine

salt & pepper to taste


For the dressing, mix the olive oil, vinegar, salt & pepper, Dijon mustard, honey and thyme together thoroughly and set aside.  Mix the dry ingredients together as well, in a separate bowl and also set aside.


Grill the potatoes, either directly on the grill or in a basket for about 15-20 minutes, or until they are tender.  You are more likely to get grill marks if you place the potatoes directly on the grill, if that is what you are looking for.  The taste will not be affected though, if you do not.  Once the potatoes are completely cooked, gently toss them with the dry ingredients first, and then toss in as much of the mustard vinaigrette as needed to thoroughly coat the salad ingredients.  This easy-peasy potato salad takes you out of the kitchen a little faster, so you can enjoy more of the summer outdoors.  I used this same dressing to marinate my mushrooms too.  Everything came out delicious.




Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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