This creamy, dreamy Grilled Potato Salad Recipe is easy to make with just 5 ingredients, with NO MAYO. Skip the oven, say hello to your new BBQ favorite side dish. Oh yeah, healthy potato salad that tastes incredible. I’m so in for this.
This recipe has been updated from the original, which was published on June 11, 2015.
Bring on summer, and BBQ season! I’m ready. Are you? Summer and potato salad go hand in hand. Summer and grilling? Another stellar match. Cuz, who wants to heat up the kitchen by cooking indoors? Not me!
Grilled veggies? I’m in! Grilled potato salad with dijon mustard? Yes, please. If you’re out there on the grill, you’ll also want to make grilled asparagus, the most incrediblegrilled ratatouilleand while you’re at it, let’s do some grilled peaches for dessert!
5 Ingredient Grilled Potato Salad
- Potatoes: Creamer, Yukon Gold, or Red Bliss are all good choices. I like to buy the smallest potatoes I can find. Potatoes are high in vitamin C and potassium. Leave the skins on for added nutrition.
- Scallions: Also called green onions. Scallions are low in calories and high in nutrition. They contain Vitamins K and C plus antioxidants, folate and fiber. You can substitute with diced shallots or purple onions.
- Mustard: A flavor enhancer that also is filed with omega 3s, fiber, iron and calcium.
- Olive Oil: Rich in healthy monounsaturated fats, antioxidants.
- Sea Salt: Good source of trace minerals and helps balance electrolytes.
Grilled Potato Salad: Easy as 1-2-3
- PREP: Wash and cut the potatoes. Slice the scallions. Whisk up the aioli.
- GRILL THE POTATOES
- Mix potatoes with aioli. Sprinkle with scallions and salt and mix.
Prep the potatoes. Save time (and keep on the most nutritious part) by not peeling. Wash well and cut the larger potatoes into halves or thirds. Cover with water until ready to grill. Thinly slice the scallions.
No Mayo Potato Salad Aioli
Vegan Mustard Aioli is so easy to make and a healthier choice than mayo. It’s important to keep whisking until the mustard and oil are emulsified. There should be a consistent, smooth texture with a thickness similar to mayonnaise.
Grill Potatoes
Preheat the grill before you begin. A hot grill helps the potatoes get those nice grill marks.
Drain the potatoes that have been soaking in water and pat dry. Drizzle with olive oil
PRO TIP: Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use ametal grill brushto scrape them off.
Then, spread the potatoes out in a single layer. Close the grill. Potatoes will get crisp on outside and steam on the inside if the grill is closed while cooking. Leave the potatoes undisturbed for about 15 minutes so they brown and get grill marks. Open and use tongs or a spatula to toss and redistribute. Close the grill again and finish cooking for another 5 minutes, or until tender when pierced with a fork.
What if I don’t have a grill?
No grill, no problem!
You can roast the potatoes in a hot oven. Prep the potatoes as directed. Make sure to thoroughly dry before tossing with olive oil. Roast in a preheated 450 degree oven for about 25-35 minutes, depending on size. Continue as directed, mixing with aioli and sprinkling with scallions and sea salt.
Pour the mustard aioli over the grilled potatoes while they’re still warm. A quick sprinkle of scallions and salt, then a thorough mix and THE BEST potato salad you’ve ever had is ready.
Is Potato Salad Healthy?
It CAN be. When you’re making health conscious choices, often, potato salad is the thing at the BBQ you try to skp over. Traditional potato salad is laden with mayo and carbs and calories galore. This modern version of a classic potato salad skips right over the mayo, keeps on the skins (where the bulk of the nutrition is in the potatoes), and loads up on taste instead of calories.
Debra’s Pro Tips
- Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use ametal grill brushto scrape them off.
- Wash, scrub and cut any larger potatoes then soak in water as long as overnight. A great task to get out of the way in advance. The longer they soak, the shorter time they’ll need to cook.
- Don’t skimp on the scallions. That warm mustardy sauce + scallions is the best part.
Grilled potato salad with tangy mustard, delicious scallions and crispy, creamy potatoes. No fuss, no mayo, no guilt. Summer at its finest….great taste with little effort. So you can get back to enjoying the weather.
Bring on summer, and pass the potato salad!!
More healthy summer recipes:
- Nectarine and Avocado Salad
- Fresh Tomato Salsa
- Mango Salad Dressing
- Veggie Burgers
- Vegan Pasta Primavera
- Watermelon Gazpacho
- Zucchini Corn Fritters
- Healthy Fruit Crisp
- Easy Street Corn Recipe
Did you know commenting and rating recipes is one of the best ways to support your favorite food bloggers? If you made this recipe, please consider a five star rating below and leave a comment. Also, please share your photos on instagramby tagging me @dkhealthcoach and using the hashtag #debraklein
📖 Recipe
Grilled Potato Salad
Rate this Recipe
Pin Recipe
Equipment
- Mini whisks
Ingredients
Mustard Aioli
Instructions
- PREP POTATOES: Wash potatoes. No need to peel. Cut larger potatoes iIn halves or thirds, careful they aren’t so small they’ll slip through the grates in the grill. Keep the smaller potatoes whole. Cover prepped potatoes with cool water until ready to grill. The longer they soak, the shorter the cooking time on the grill.
- MUSTARD AIOLI: Make the sauce by whisking the oil with the mustard until emulsified. It’s very important to whisk until mustard is FULLY incorporated into oil and there is a consistent, smooth texture. The thickness will resemble mayonnaise.
- GRILL POTATOES: Preheat grill. Dran potatoes and pat dry. Drizzle with olive oil and place on the preheated grill in a single layer. Close the lid and let them cook, undisturbed for 5 minutes. Use tongs to flip potatoes, close the lid and cook for another 5 minutes. Toss again, so that each side gets grill marks and no sides are burnt. Continue to cook for 5 minutes. They are done when a fork pierces potatoes easily. Remove potatoes from grill and place in a bowl.
- Pour dressing over potatoes while they are still warm. Scatter scallions over potatoes and sprinkle with salt. Mix well. It’s OK if some get mushy.
- Serve warm, or at room temperature.
Notes
POTATOES: I like to use small creamer potatoes, assorted colors. You can also use yukon gold or red bliss. Buy the smallest potatoes you can find.
SCALLIONS: 1 bunch=approximately 3 oz. LARGE: 3-4 per bunch. MEDIUM: 6-8 per bunch. SMALL: 16-18 per bunch.
OPTIONAL: sprinkle on ¼ teaspoon crushed red pepper flakes, or ¼ teaspoon ground white pepper. Mix well.
OVEN METHOD: Preheat oven to 450. Follow all directions, but instead of placing potatoes on grill, place on a rimmed baking sheet in a single layer. Cook for 20 minutes. Mix well. Cook for additional 10-15 minutes, depending on size, until crisp on the outside, tender on the inside. Continue as directed, pour dressing over, and mix in scallions and salt.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.