If you’re looking for a potato salad that’s anything but ordinary, this Creamy Grilled Potato Salad is for you! Made with baby red potatoes, dill, mascarpone, and lemon, it’s bursting with flavor. The potatoes are grilled to perfection, giving them a smoky flavor that pairs perfectly with the creamy herb dressing.
Potato Salad On Another Level
This grilled potato salad is the “rich-auntie” of potato salads including ingredients like petite red potatoes, dill, scallions, chives, mascarpone, and fresh lemon juice. It has crispy, crunchy, creamy, smoky flavors all in one and is perfectly smothered in a rich herb-alicious dressing. While I am not typically one to promote veering away from the classics, this potato salad is ridiculously good and worth taking a and sure to be a hit at your next cookout!
This one goes right up there in the cookout hall of fame with favorites like Kansas City BBQ Wings and Grilled Hot Links & Chow Chow. And I would even go as far as to say is as tasty but unique enough to sit right next to a Southern Potato Salad on the table.
Ingredients You’ll Need For This Recipe
With just a few basic ingredients and a lot of flexibility, this grilled potato salad is simple to customize to your own tastes.
- Baby Red or Gold Potatoes – baby or petite potatoes are often classified as waxy, which means they tend to have a firm, dense, creamy texture, and hold their shape well when cooked, making them ideal for salads.
- Hard Boiled Eggs – I like to finely grate the eggs for this dish because you get a perfectly light, airy blend of white and yolk with every bite. But you chop the egg to your desired size.
- White Wine Vinegar – Adds a great tang to the dressing with a lightly fruity flavor.
- Mascarpone & Mayo – these two tag team to serve s a binder for this salad. While both are mild in flavor the mascarpone cheese is mildly sweet and almost nutty flavor adding a fresh buttery character.
- Fresh Herbs – I’m using a combination of dill, basil, chives, and green onion but you can substitute with your favorite fresh herbs.
- Garlic – I love garlic so I load it up in this recipe. If you aren’t a fan of garlic you substitute in garlic powder or exclude it all together.
How To Make Creamy Grilled Potato Salad
It’s quite simple to make grilled potato salad. All you have to do is follow the directions below, and you’ll be eating some delicious potato salad in no time!
- Boil The Potatoes – Cut potatoes in half and boil for 10-15 minutes and cool.
- Make The Dressing – In a medium bowl, whisk together the ingredients for the dressing.
- Light Up The Grill – Preheat grill to medium-high heat 350-400°F. Spray potatoes with cooking spray and place the grill cut side down for 5 minutes lid closed.
- Toss Everything Together – To make extra creamy, mash 1/3 of the potatoes then add hard boiled eggs, pour over the dressing and toss to coat and combine.
Frequently Asked Questions
What Are The Best Potatoes To Grill?
The best potatoes to grill are waxy potatoes such as red or gold potatoes. They hold their shape well when cooked and have a firm, dense, creamy texture that is perfect for salads.
Does the grilled potato salad have to be chilled?
No, the potato salad does not have to be chilled. I personally love it served with the potatoes warm and fresh off the grill. But chilling does give time to allow the flavors to marry and meld together.
Can Potato Salad be Made Ahead of Time?
Yes, potato salad can be made ahead of time. In fact, it’s even better when made ahead as the flavors have a chance to meld together.
Just make sure to store it in an airtight container in the fridge.
When ready to serve, let it come to room temperature or warm slightly in the microwave.
How Long Does Potato Salad Last?
Potato salad will last in the fridge for up to 3 days. After that, the potatoes will start to get mushy
More Delicious Grilled Recipes
If you loved this grilled salad recipe, here are more tasty grilled summer salads you are going to love:
- Southern Potato Salad
- Best Grilled Caesar Salad
- Grilled Elote Salad (Mexican Street Corn)
- Grilled Avocado & Carne Asada Salad
- Grilled Peach Salad with Goat Cheese
Now it’s your turn!
This grilled potato salad is absolutely delicious! The potatoes are grilled to perfection, and the flavors of the dressing really shine through. I would highly recommend giving it five stars if you make it. Be sure to take a photo and tag @meikoandthedish on Instagram too! Enjoy!
Ingredients
Potato Salad
- 3 lb baby red or gold potatoes washed & halved
- 2 tablespoons kosher salt
- 5 hard boiled eggs peeled & grated
- Water to boil
- Cooking Spray
- 2 tablespoons fresh basil leaves thinly sliced
- 2 tablespoon chives finely chopped plus more for garnish
Garlic & Herb Dressing
- 1 cup (8 oz) mascarpone cheese
- 3/4 cup mayonnaise
- 3 tablespoons white wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons honey or to taste
- 5 cloves garlic minced
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 tablespoon ranch seasoning (or ranch dip powder)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 medium green onions thinly sliced
Instructions
Boil & Cut The Potatoes & Eggs
- In a large pot, cover potatoes with cool water. Add salt and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
- Carefully drain hot water off the potatoes. Add cold water and ice to cover the potatoes and stir for 2-3 minutes to cool them down to touch. Drain off the could water and cut each potato in half.
- After about 5 minutes of boiling you can add the eggs if they aren't already boiled and let them cook for 10 minutes.
- After 10 minutes remove the eggs from the boiling water and place them in an ice bath until you can remove the shell.
- Set down a large piece of parchment paper and grate the eggs in a cheese grater. Set them aside until ready to use.
Grill The Potatoes
- Clean and oil cooking grate. Prepare a charcoal or gas grill fire for direct grilling over medium-high heat (350-400°F). Spray and coat potatoes in cooking spray or lightly toss with oil. Place potatoes on hot grill, cut side down over direct heat until lightly charred. Close the lid and let them cook, undisturbed for 5 minutes. Remove from the grill.
Prepare The Mascarpone Dressing
- To a medium bowl add the mascarpone, mayonnaise, vinegar, honey, garlic, onion powder, garlic powder, ranch seasoning, salt, and pepper and whisk until smooth (you can also blend it together in blender). Set aside until ready to use.
Assemble Potato Salad
- To a large bowl add approximately 1/3 of the potatoes and lightly mash with a potato masher or wooden spoon to create a creamy consistency. Add approximately 1/3 of the grated eggs, and 1/3 of the mascarpone dressing and stir until mashed potatoes are coated.
- Add the remaining potatoes, eggs, and mascarpone dressing along with the chopped basil and chives and toss until everything is blended and fully coated. Garnish with extra chopped chives. Can be served warmed or chilled.
Notes
- Bring a pot of water to a boil. Carefully add the eggs and boil for 10 minutes. Run eggs through the coarse side of a cheese grater.
- Alternatively, you can just finely chop the egg.
- Light 3/4 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Cutting potatoes in half makes it easy to transfer, but if you have a grill sheet, I recommend quartering the potatoes so that the smoky flavor hits more surface area. Grill sheets make it easier to put small chopped items on the grill and transfer them off the grill.
- Another tip is to skewer the potatoes onto metal skewers and place directly on grill grate.
Nutrition
Equipment
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.
