This summer-friendly grilled potato salad doesn’t call for boiling or peeling the potatoes. Additionally, it is mayo-free, giving it a pleasant and light alternative to conventional potato salads.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
Ingredients
- 2 pounds red potatoes
- 2 tablespoons extra-virgin olive oil
- ½ cup extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 clove garlic, chopped
- ½ teaspoon white sugar
- 6 slices cooked bacon, chopped
- 4 green onions, chopped
- 2 tablespoons minced fresh parsley
Instructions
- Preheat grill for medium heat and lightly oil the grate.
- Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
- Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
- Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.
- Please note the differences in ingredient amounts when following the magazine version of this recipe, and the addition of spinach.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 457 mg |
| Sugars | 2 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
It is one of my favorites! I always boil the potatoes for a few minutes if I don’t have 30 minutes to grill. Then I put them on the grill for 10 to 15 minutes and they are super delicious
Followed the recipe, but potatoes were large so I grilled longer and may have overcooked them. I added the dressing to potatoes while warm as recommended then let it sit for about an hour to let the flavors soak in. Everyone liked this dish but felt it could have used a little more zip.
The hubs made this tonight. He followed the recipe exactly. This was delicious. We both asked why we had not tried it sooner. It reminded us of german potato salad a bit, but without the sweetness. Can’t wait to eat it again. I didn’t pay attention to the servings. There was 4 of and we have leftovers.
Everyone thought it was great! I followed others suggestions and only used 1/4 c. olive oil although I think just a bit more would have been okay. I also used balsamic vinegar and a little less salt and pepper and bacon bits. Served at room temperature and it was excellent.
I had to bake this because I ran out of propane before I even got started. I don’t feel the bacon really added anything. Very easy. Will make this again.
Pretty easy to make and tasty.
Made this for a Labor Day BBQ. Followed the recipe as is. Did not get a picture, it was a huge success and was gone before any pictures were taken. a keeper.
The family loved it. Something different and it hit the spot with some bbq.
The family loved it. Something different and it hit the spot with some bbq.
Delicious. I used small potatoes and cook it and the bacon in an air fryer for a quick meal.
Wonderful blend of flavours. I used really crisp bacon and put the dressing on the potatoes while they were still very warm. this allows the potatoes to absorb the olive oil.
My family loves it! Bacon makes everything better.
It has bacon in it!! Both teenage boys couldn’t get enough of it. I took other readers’ advice and doubled the vinegar and added Dijon mustard. I also added corn. This would be great for a potluck.
Nice alternative to regular potato salad.
instead of green onions, i marinated diced red onions in the vinegar while the potatoes cooked. i liked it better. the tanginess of the vinegar eats throughout the dish
My wife and I loved the recipe! It doesn’t say anything about cutting the potatoes, implied with the photo, but I cut them to about a 1 inch thickness then turned them 3-4 times while grilling for about 30 minutes. When plating, I spooned some bacon bits on top for a nicer presentation. I did have a lot of olive oil left over so would also reduce it to 1/3 cup vice 1/2 cup.
This potato salad is amazing. I made it as is but doubled the ingredients. It’s the perfect picnic side dish if someone has an egg allergy. I made it for Memorial Day and everyone loved it. One tip – potatoes are probably done after 30 minutes on the grill even though they’re hard. They’ll soften up after you remove them from the grill. I cooked them longer and they burned. I peeled them and they were fine but I thought I had ruined everything. Next time I’ll cook them 30 minutes and won’t have to peel them.
This recipe was amazing!!! The wife & I thoroughly enjoyed this and as always, make it as is first time then alter if need be next time. No changes and was delicious!
We used baby red potatoes, cut in half and grilled on a grill pan over probably too high a heat, but they came out perfectly awesome! Some were on the crunchy side but it wasn’t a problem. Cooked in about 15 minutes, zhushing them halfway through. We eyeballed the oil for the dressing, 1/2 cup seemed like too much and the reviews confirmed, probably ended up closer to 1/4 cup. Cooked 4 slices of thick cut bacon in the oven on a rack over a sheet pan on 350 for about 15 minutes, then chopped. Used about 3 green onions and followed the rest of the recipe. This is the best non-Mayo potato salad ever!!!! Will continue to make forever!! Thank you!
We smoked the potatoes and the dish turned out delish.
I made this to go with grilled sausages. It was excellent and I had compliments all round. I used thick cut double smoked bacon and white potatoes because I couldn’t get red. I will cut back on the quantity of oil next time. I will be making this again and again and…