With this Grilled Potato Salad, I’m taking a classic potato salad and giving it a little extra magic on the grill. It’s great for Memorial Day, Fourth of July, Labor Day, pitch-ins, game day, and special picnics. No matter where you take it, it disappears quickly.
If you’d rather skip the grill, it’s every bit as good baked in the oven. Either way, the bacon gets a little smokier, the edges of the potatoes pick up a light char, and the whole dish ends up with more depth you wouldn’t get otherwise. It’s still creamy and tangy where it counts, but you get an extra layer of flavor you just can’t get any other way.
Although it’s wonderful to eat warm, it’s just as amazing once it cools down. We love pulling leftovers out of the refrigerator and eating it cold.
There are many versions of potato salad recipes out there, but this one ranks at the top of the list for me and my family. I think you’ll love it as much as we do!
Why You’ll Love This Grilled Potato Salad
The grill adds a touch of char-flavor magic that a cold potato salad never could. A little char on the potato edges, smokier bacon, and a depth of flavor that comes from heat.
No grill? No problem. The oven at 350°F works just as well. Same pan, same timing, same result.
Warm or cold – both are great. Serve it hot from the grill or let it cool and pull it from the fridge the next day. It holds up either way.
It travels well. A 9×13 pan covered in foil is as portable as it gets.
The dressing is simple and exactly right. Creamy mayonnaise, white vinegar, a touch of sugar and dry mustard. Classic flavors that coat every piece without going overboard.
Ingredients
Yukon Gold potatoes: Yukon Golds hold their shape well after boiling and grilling, have a naturally buttery flavor, and slice cleanly into rounds without falling apart. Leave the skins on. They add texture and hold everything together on the grill.
Bacon, cooked and crumbled: Because bacon makes everything so much better!
Green onions: Add a pop of color and a gentle onion flavor.
Celery: One stalk, chopped. Adds a small crunch and a bit of freshness.
Real mayonnaise: Use full-fat real mayonnaise – not light, not Miracle Whip. The creaminess is the whole point.
White vinegar: Gives the dressing its tang and balances the richness of the mayo.
Sugar, salt, dry mustard, and black pepper
How to Make Grilled Potato Salad
Simmer the potatoes low and slow. Boil water, add potatoes, and simmer until almost tender but not fully soft. This is the most important step to get right. Over-boiled potatoes won’t slice cleanly and will fall apart on the grill.
Cool before slicing. Let them cool, then slice into ¼-inch rounds. Don’t rush or they’ll crumble!
Assemble in the pan. Toss the potato rounds with the bacon, green onions, and celery right in the 9×13 grill-safe pan. You can also use a disposable aluminum pan for easy clean up.
Dress gently. Whisk the dressing separately, pour over the potatoes, and toss well but carefully. You want every piece coated without breaking the rounds.
Grill covered, then uncovered. Cover with foil and grill about 25 minutes, then uncover for 5 more minutes to develop that light char on top. For oven cooking, 350°F for the same timing works perfectly. If you want a bit of char on top, hit the broiler for the last 2 to 3 minutes. Just keep your eye on it. It moves fast.
How to Serve Grilled Potato Salad
Warm from the grill alongside burgers, hot dogs, grilled chicken, or ribs.Pretty much goes great with any meats!
At room temperature on a potluck or pitch-in table. It holds well and looks great straight from the pan.
Cold from the fridge the next day. Seriously, it’s that good. The dressing settles in overnight and the flavors are even better.
For a crowd, double the recipe and use two pans. This scales easily and is one of the best dishes to bring when feeding a large group. It goes fast!
Frequently Asked Questions
Can I use a different type of potato?
I don’t recommend it. Yukon Golds texture and flavor are hard to beat in this recipe. Red potatoes could be substituted since they also hold their shape well, but the flavor profile will be a bit different. Avoid russet potatoes though. They’re too starchy and will fall apart when sliced and grilled.
How do I know when the potatoes are done simmering?
Pierce one with a fork or the tip of a knife. It should slide in with just a little resistance. Not rock hard, but not falling apart either. That slight firmness is what you want. They will finish cooking on the grill, so pull them before they are fully tender.
Grilled Potato Salad
Equipment
- Grill or Oven
- Large Pot
- 9×13 pan (grill-safe or aluminum)
- Small mixing bowl
- whisk
- sharp knife
- cutting board
- aluminum foil
Ingredients
- 5 Yukon Gold potatoes (unpeeled)
- 8 slices bacon (cooked and crumbled)
- 2 green onions (chopped)
- 1 celery stalk (finely chopped)
- ½ cup real mayonnaise
- ¼ cup white vinegar
- 2 tsp sugar
- 1 tsp ground dry mustard
- 1 tsp salt
- ¼ tsp fresh ground black pepper
Instructions
- Rinse the potatoes and prick a few holes in each one with a fork.
- Place the potatoes in a pot of water and bring to a boil. Reduce the heat and simmer for about 25 minutes, until almost tender but not fully soft. They will finish cooking on the grill.
- Drain and let the potatoes cool until you can comfortably handle them, then slice into ¼-inch rounds.
- In a 9×13 pan, combine the sliced potatoes with the crumbled bacon, green onions, and celery.
- In a separate bowl, whisk together the mayonnaise, white vinegar, sugar, dry mustard, salt, and black pepper until smooth.
- Pour the dressing over the potato mixture and gently toss. You want everything well coated without breaking up the potato slices.
- Cover the pan tightly with foil and place on the grill over medium heat for approximately 25 minutes. Remove the foil and cook for 5 more minutes until lightly charred on top. Alternatively, bake in the oven at 350°F (175°C) covered for 25 minutes, then uncover for 5 more minutes.
Notes
Make ahead:
- Simmer, slice, and assemble with dressing up to 1 day ahead. Cover and refrigerate.
- Grill or bake when ready to serve. Straight from the fridge to the grill works fine.
- Can also be fully cooked ahead and served warm, room temperature, or cold.
How to store:
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Delicious cold straight from the fridge. No reheating required.
How to reheat:
- Warm in a skillet with a bit of melted butter over medium-low heat, stirring occasionally.
- Microwave in short intervals, stirring between, until warmed through.
- Reheat in the oven covered with foil at 325°F for about 15 minutes.
Freezing:
- Not recommended. The mayonnaise-based dressing breaks down when frozen and thawed. Potatoes also tend to turn watery and grainy after freezing.
- This dish is best made fresh and enjoyed within 3 to 4 days.
Did You Make This Recipe?
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