Grilled Potato Salad

Lately I have been using my indoor grill a lot lately, for all kinds of things. The big outside grill is Larry’s preferred method of cooking, but I like my inside grill that I can just place on top of my stove burners. It is both a grill and a griddle, and sometimes smaller things are just easier to cook and to control with my inside grill. There is also less loss because nothing can fall between the lines.

When I grill potatoes, they are much easier to grill on my inside grill. I have done a couple of batches of grilled potatoes just this week alone.

Grilled Potato Salad

Grilled potato salad merges the rich history of traditional European potato salads with the modern, outdoor cooking culture of American barbecues. The rise of grilled potato salad is a relatively recent innovation driven by backyard chefs looking to elevate the classic summer side dish. For generations, the traditional method for making potato salad involved boiling or steaming the potatoes. However, in the late 20th and early 21st centuries, as grilling transformed from a simple necessity into a celebrated culinary art, cooks began experimenting with cooking potatoes directly over open flames. The grilling technique provided several benefits over boiling:

Enhanced Flavor: Cooking potatoes directly over wood or charcoal imparts a distinct smoky, charred flavor that complements the earthiness of the tubers.

Better Texture: Grilling crisps the edges of the potatoes while keeping the interior tender, preventing them from turning to mush when mixed with dressings.

Warm Serving Style: Grilled potato salad is typically served warm or at room temperature, a direct nod to original European-style warm potato salads. Ingredients often include crispy bacon, fresh herbs, scallions, mustard, or a splash of citrus to balance the smokiness.

Potato salad itself traces its roots back to 19th-century European immigrants, primarily from Germany. Early European versions—which were often served warm—were dressed simply with oil, vinegar, and herbs. When brought to the United States in the mid-1800s, the dish evolved dramatically. As commercial mayonnaise (like Hellmann’s and Miracle Whip) became mass-produced in the 1920s and 1930s, the creamy, mayo-heavy version of potato salad became a staple at American picnics and cookouts.

Once my potatoes were cooked, I added everything else and tossed them together to make my potato salad. The possibilities are endless, but for this particular version, I used my left over peachy mustard sauce that I used for my last round of pork loin chops. Pork with Peachy Mustard Sauce

1 1/2 – 2 lbs grilled new potatoes, quartered

3 -4 strips of bacon,cooked and crumbled

1/2 red bell pepper, diced

2-3 hard boiled eggs, chopped

1/4 cup green onions, sliced

fresh ground black pepper to taste

salt to taste – I used my smoky bacon infused salt

1/2 cup peachy mustard sauce, or more as needed without drowning the potatoes

Mix everything together well and serve warm or at room temperature.

Life is short. Live life to the fullest and enjoy the ride. Stay cool on these dog days of summer and enjoy the ride. Have a great day and make everyday great. ‘Til next time.