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Grilled Potato Salad

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ByDenay DeGuzman

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This easy grilled potato salad features small potatoes drizzled with a rich, tangy sour cream dressing. It’s an elegant dish that’s surprisingly simple to make in 35 minutes. Serve it potluck style or restaurant style.

📌 PIN GRILLED POTATO SALAD

Potato Salad

This recipe is very versatile. You can make this delicious grilled potato salad with almost any type of small potatoes, like fingerlings, red potatoes, new potatoes or Yukon gold baby potatoes.

This flavorful dish can be served 2 ways. The first is “Potluck Style” where we cut up the grilled potatoes, and fold in the dressing. We serve this version family style – in a serving bowl with spoon.

For “Restaurant Style” grilled potato salad, we arrange the small potatoes in a wide dish so the grill marks are prominent. We sprinkling the layers with seasoning and herbs, then drizzle sour cream dressing over the top.

Potato Salad Recipe

🛒Ingredients

For Sour Cream Dressing

  • Sour Cream: It’s thick, rich, creamy and tangy. I prefer Daisy brand.
  • Mayonnaise: Pairs well with sour cream and slightly thins it out. I prefer Best Foods or Duke’s Mayo.
  • Dijon Mustard: Provides more tangy delicious flavor.
  • Lemon Juice: Adds freshness while brightening the flavor of the sour cream dressing.
  • Kosher Salt: Enhances the flavor of the other ingredients.
  • Freshly-cracked Black Pepper: Adds a rustic taste with a hint of heat.

For the Potatoes

  • Small Potatoes: I prefer fingerling potatoes for their lovely color and shape. They have a buttery taste and firm flesh. Their skins are thin, so they don’t need to be peeled. But feel free to use any small potatoes.
  • Apple Cider Vinegar: Provides delicious flavor and tang.
  • Extra-virgin Olive Oil: Helps the potatoes to achieve a slightly-crisp texture while grilling.
  • Kosher Salt: Enhances and brightens the flavor of the potatoes so they don’t taste bland.
  • Freshly-cracked Black Pepper: Adds rustic goodness with a bit of texture and heat.
  • Dill Pickles (optional): For tang and a crunchy texture.

Garnishes

  • Fresh Dill: Adds a fresh grassy flavor.
  • Flaky Salt: A delicious finishing salt. I use Maldon flaky salt.
  • Freshly-cracked Black Pepper: Add to taste.
Grilled Potato Salad

📖 RECIPE STEPS

Prep Sour Cream Dressing & Grilled Potatoes

  • STEP 1: Make the sour cream dressing. Add all ingredients to a medium mixing bowl and whisk to combine. Refrigerate until needed.
  • STEP 2: In a large pot of heavily-salted water, add 2 tablespoons apple cider vinegar and potatoes. Bring water to a boil, then reduce heat to a simmer and cook until potatoes are fork tender. Drain well.
  • STEP 3: Immediately toss the potatoes with apple cider vinegar so it has a chance to soak in while the potatoes are still hot. This gives them delicious flavor so they don’t have to be heavily coated in dressing.
  • STEP 4: On a cutting board, slice the potatoes in half length-wise. Transfer to a tray or wide dish. Brush the slices with olive oil, and sprinkle with salt and pepper. Set the tray aside.
  • STEP 5: Preheat a cast-iron grill on stovetop over high heat. Grill the potatoes flat side down until light char-marks are visible on the flesh. Transfer the potatoes to a large tray.
  • NEXT STEP: We’ll be assembling the potato salad either “potluck style” with the potatoes chopped up, or “restaurant style” with the potatoes served in halves with grill marks showing for a beautiful presentation. See below for how to assemble each of these styles.
Best Potato Salad

🥣 Potluck Style

  • STEP 1: Gently chop up the potatoes and transfer them to a salad bowl. Sprinkle with chopped dill.
  • STEP 2: Pour the sour cream dressing on top and gently fold it it until the potatoes are well coated. If desired, fold in some chopped pickles to punch up the taste.
  • STEP 3: Allow 30 minutes for the flavors to meld together and soak in. Just before serving, garnish with fresh dill and more salt and pepper. Serve at room temperature.

🍽 Restaurant Style

  • STEP 1: Neatly stack the potatoes in layers (grilled side up) on a serving platter, sprinkling each layer with salt, pepper and chopped dill.
  • STEP 2: Lightly drizzle the top of the salad with sour cream dressing.
  • STEP 3: Generously garnish the top of the salad with sprigs of fresh dill. Grind more black pepper over the top, and sprinkle with flaky salt.
Bowl of Potato Salad

🧑🏼‍🍳 RECIPE FAQ

These are the most commonly-asked questions for making the BEST grilled potato salad, and the most helpful answers for recipe success.

What potatoes for grilled potato salad?

Small potatoes like fingerling potatoes, red potatoes, new potatoes, or Yukon gold baby potatoes.

How to give grilled potato salad more flavor and texture?

For infused flavor, toss hot potatoes in apple cider vinegar. Add 1 clove finely-grated garlic to the sour cream dressing. Sprinkle the salad with (cooked) crispy bacon crumbles and chopped red onion or shallot.

Recipe variation?

For a thicker, richer flavor for the sour cream dressing, use crème fraîche instead of sour cream. Substitute ratio: 1:1.

Make-ahead and storage instructions for grilled potato salad?

Transfer the potato salad to an airtight container and refrigerate for up to 4 days. Let the salad come to room temperature before serving.

Grilled Potato Salad with Cream Fraiche

🥔 MORE DELICIOUS POTATO RECIPES

RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️

Flavor testers rated this the Best grilled potato salad recipe. They loved the rich tangy flavor of the sour cream dressing, and the tender texture of the grilled potatoes. They also loved that this dish can be served 2 ways.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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Potato Salad

Grilled Potato Salad

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Description

This easy grilled potato salad features small potatoes drizzled with a rich and tangy sour cream dressing. This elegant dish is very simple to make. Serve it potluck style or restaurant style.

Ingredients

Units Scale

For Sour Cream Dressing

  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tablespoon dijon mustard, or to taste
  • 2 teaspoons lemon zest, finely grated
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons kosher salt, or to taste
  • 1 1/2 teaspoons freshly-cracked black pepper, or to taste

For the Potatoes

  • 3 pounds small potatoes, rinsed and lightly scrubbed
  • 4 tablespoons apple cider vinegar, divided
  • 2–1/2 tablespoons extra-virgin olive oils
  • Kosher salt
  • Freshly-cracked black pepper
  • Optional: 2-3 dill pickles, minced

Garnishes

  • Fresh dill, lightly chopped
  • Flaky Salt
  • Black pepper

Instructions

Grilled Potato Salad

  1. Make the sour cream dressing: Make the dressing. Add all ingredients to a medium mixing bowl and whisk or stir to combine. Refrigerate until needed.
  2. In a large pot of heavily-salted water, add 2 tablespoons apple cider vinegar and potatoes. Bring water to a boil, then reduce heat to a simmer and cook until potatoes are fork tender. Drain well. Immediately toss potatoes with apple cider vinegar so it has a chance to soak in while the potatoes are still hot. This will give the potatoes a delicious flavor so they don’t have to be heavily coated in dressing.
  3. On a cutting board, slice the potatoes in half length-wise. Transfer to a tray or wide dish. Brush the slices with olive oil, and sprinkle with salt and pepper. Set the tray aside.
  4. Preheat a cast-iron grill on stovetop over high heat. Grill the potatoes flat side down until light char-marks are visible on the flesh. Transfer the potatoes to a large tray and put it aside.
  5. Assemble the potato salad “potluck style” with the potatoes chopped up, or “restaurant style” with the potatoes served long for a beautiful presentation.

Potluck Style

  1. Gently cut up the grilled potatoes and transfer them to a salad bowl. Sprinkle with chopped dill.
  2. Pour the sour cream dressing on top, then fold it it until the potatoes are well coated. If desired, fold in some chopped pickles to punch up the taste.
  3. Allow 30 minutes for the flavors to meld together and soak in. Just before serving, garnish with fresh dill and more salt and pepper. Serve at room temperature.

Restaurant Style

  1. Neatly stack the potatoes in layers (grilled side) up on a serving platter, sprinkling each layer with salt, pepper and chopped dill.
  2. Lightly drizzle the top of the salad with sour cream dressing.
  3. Generously garnish the top of the salad with sprigs of dill. Grind more black pepper over the top, and sprinkle with flaky salt.

Equipment

Notes

Best potatoes to use for grilled potato salad: Small potatoes like fingerling potatoes, red potatoes, new potatoes, or Yukon gold baby potatoes.

For more flavor and texture: Sprinkle the salad with (cooked) crispy bacon crumbles and chopped red onion or shallot.

Make-ahead and storage instructions: Transfer the potato salad to an airtight container and refrigerate for up to 4 days. Let the salad come to room temperature before serving.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

GRILLED POTATO SALAD > JOIN THE CONVERSATION!

Are you excited to make this tasty grilled potato salad? Will you be making it for a BBQ, potluck or Sunday dinner? Share your thoughts on this recipe in the comments below. I’d love to hear from you.

Grilled Potato Salad with Cream Fraiche Dressing

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27 Comments

  2. wait, what!? Those were my exact thoughts when I first stumbled across this recipe. The colors are so beautiful, so very beautiful! And, you are right, it looks fancy pants for sure. I had to try this out for the guys. I was even able to pretend that spent hours in the kitchen AND they loved it, woot!!



    Reply

  3. Ooo, this is a fun potato salad! I love using the different colors of potatoes and grilling them! SO fun and original! I can’t wait to take this to a party!



    Reply

  4. This potato salad is beautiful and a welcome, out-of-the-ordinary dish. Love that you grilled the potatoes (and love the dressing)!

    Reply

  7. This looks so delicious! I love the addition in texture and flavor by grilling it. And the added flavors that are different from a traditional potato salad.

    Reply

  9. Potato salad is one of my favorites. I could on well imagine how good that salad tastes with that delicious cream fraiche dressing poured unto it. I am also a lover of creamy salad dressings , and although repeatedly warned by my husband about the caloric value, I still love creamy dressings. Maybe I would try this one.

    Reply