Description

Discover the ultimate grilled potato salad, a smoky, tangy side dish that brings together tender baby potatoes, fresh herbs, and a zesty mayo dressing. Perfect for summer barbecues and picnics, this recipe is easy to make and bursting with flavor.

Ingredients

Scale

2 lb baby potatoes
3 tablespoons extra virgin olive oil (more for brushing, see note 1)
¼ cup mayonnaise (vegan if needed)
2 to 3 tablespoons lemon juice, divided
2 tablespoons fresh thyme leaves, divided
1 tablespoon whole grain mustard
¾ teaspoon fine sea salt
¼ teaspoon black pepper
2 green onions, thinly sliced
1 to 2 tablespoons chopped fresh dill
1 tablespoon chopped capers

Instructions

Preheat the grill to medium‑high heat and brush the potato halves with olive oil.
Grill the potatoes until tender and lightly charred, about 8‑10 minutes, turning once.
In a large bowl whisk together mayonnaise, lemon juice, mustard, thyme, salt, and pepper.
Add the warm grilled potatoes to the dressing and toss to coat, then fold in green onions, dill, and capers.
Transfer to a serving platter, drizzle with any remaining dressing, and garnish with extra herbs.
Serve warm or at room temperature with your favorite grilled mains.

Notes

Tip: For a vegan version, use vegan mayo and ensure the capers are additive‑free. Leftovers store in an airtight container in the fridge for up to 3 days; reheat gently or serve cold.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: B
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 2g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 5g
Cholesterol: 5mg

Keywords: potato salad, grilled, side dish, summer, easy