Can you make grilled potato salad ahead of time?

This recipe is best served the same day. The grilling only takes 10 minutes and freshly grilled lemons in the dressing make a difference that bottled lemon juice can't replicate. Leftovers keep well in the fridge for up to 3 days and are still good, but plan to make it day-of when you can.

What potatoes are best for grilled potato salad?

Mini red or yellow potatoes. Mini only, not full-size. Mini potatoes mean less knife work, no peeling, and the small size means maximum crispy grilled skin on every piece. That skin-to-flesh ratio is where the flavor lives. Yellow are slightly more buttery. Red hold their shape a bit better. Both work.

Do you have to boil potatoes before grilling them?

Yes. A raw potato takes too long to cook through on a grill and the outside burns before the center is done. Boiling first cooks them through in 15 to 20 minutes. The grill is for char and texture, not for cooking the potato fully. Let them cool completely to room temperature before they go on the grate.

Why do my potatoes stick to the grill?

Two reasons. Either the grates weren't hot enough, or the potatoes went on too soon after boiling while they were still soft and hot. Preheat the grill fully, scrub the grates clean right before cooking, and make sure the potatoes are cooled to room temperature. A metal spatula slides under them better than tongs.

Grilled Potato Salad with Charred Lemon

Ingredients

Scale

Potatoes:

2 lbs mini red or yellow potatoes
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt

Dressing:

1/4 cup mayonnaise
Juice of 1 grilled lemon
Zest of 1 lemon
1 tablespoon Dijon or stone ground mustard
1/2 teaspoon garlic powder
Salt to taste

Grill:

2 lemons, halved
4 stalks celery
1/2 red onion

Toppings:

At least 3 tablespoons fresh chives, chopped
Crushed chiltepin or chile flakes (optional)
4 strips bacon, cooked and crumbled (optional)

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Instructions

Add mini potatoes to a pot and cover with cold water. Season generously with salt. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until fork tender, about 12 to 15 minutes. Drain and spread on a baking sheet. Cool to room temperature before proceeding.
Once cooled, halve each potato lengthwise. Add to a large bowl with olive oil, paprika, black pepper, and 1/2 teaspoon kosher salt. Toss hard until the cut surfaces are roughed up and coated in a thin starchy paste.
Preheat grill to medium-high. Make sure the grates are hot and clean before anything goes on. Place potatoes cut-side down directly on the grates. Grill for 2 to 3 minutes without moving them. Use a metal spatula to scoop and flip. Grill another 2 to 3 minutes on the second side.
Add the celery stalks, red onion half cut-side down, and all 4 lemon halves cut-side down to the grill. Grill for a few minutes until the vegetables have char. The lemons will be done first, about 2 to 3 minutes.
Pull everything off the grill. Squeeze 1/2 grilled lemon over the warm potatoes immediately and toss. Let sit 2 minutes.
Make the dressing: squeeze the juice of 1 full grilled lemon into a small bowl. Add mayo, lemon zest, mustard, garlic powder, and salt. Whisk until smooth. Reserve the remaining 1/2 lemon for serving.
Rough chop the grilled celery into 1/2-inch pieces. Chop the grilled onion. Add both to the bowl with the potatoes.
Pour the dressing over and fold gently to coat without breaking the potatoes apart. Taste and adjust salt and lemon.
Transfer to a serving bowl. Top with chives, crushed chiltepin or chile flakes if using, and bacon crumbles if using. Squeeze the reserved grilled lemon half over the top before serving.

Notes

Cool potatoes completely to room temperature before halving. Hot potatoes stick to the grill.
Hot grates and clean grates prevent sticking. Use a metal spatula to flip, not tongs.
Grill the lemons cut-side down with no oil. You’ll use 2 lemons total across the cook.
Best served the same day. Leftovers keep in the fridge for up to 3 days.

Author: Brad Prose
Prep Time: 15 min
Cook Time: 30 min
Category: Side Dish
Method: Grilling
Cuisine: American, American BBQ
Diet: Gluten-Free

Nutrition

Serving Size:
Calories: 245
Sugar: 5.3 g
Sodium: 224.6 mg
Fat: 12.4 g
Carbohydrates: 32.8 g
Protein: 4 g
Cholesterol: 3.9 mg