Grilled Potato Salad
Classic potato salad given a big upgrade. Yukon Gold potatoes simmered, sliced, and tossed with bacon, green onions, celery, and a creamy tangy dressing, then finished on the grill until lightly charred and smoky. Serve it warm, at room temperature, or straight from the fridge the next day.
Equipment
- Grill or Oven
- Large Pot
- 9x13 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 9x13 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.