Creamy Grilled Potato Salad
To avoid turning my oven on in the summer, I grill just about everything—including this creamy grilled potato salad. My friends have dubbed this ‘The Best Potato Salad You’ll Ever Put in Your Mouth!—and I love that! —Gayle Robinson, Carrolton, Georgia
Grilled Potato Salad Tips
Do you have to wait for potatoes to cool before tossing with the dressing?
Yes, it's a good potato salad tip to let potatoes cool a smidge—adding dressing while they're piping hot may result in a soggy salad. Cooling first lets the water evaporate from the potatoes and prevents watery potato salad. Cooking and cooling the potatoes prior to your gathering is also a great make-ahead method!How do you store grilled potato salad?
Store your grilled potato salad in an airtight container in the refrigerator for up to 4 days.What can you serve with grilled potato salad?
Grilled meats such as ribs or pulled pork sandwiches are classic main dishes to serve with potato salad—but don't sleep on cold cut sandwiches. They make a great addition, too!—Rashanda Cobbins, Taste of Home Food Editor
Ingredients
- 8 medium red potatoes (about 2 pounds), cut into 1-in. slices
- 2 tablespoons olive oil
- 1/2 teaspoon garlic salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 cup fat-free mayonnaise
- 2 hard-boiled large eggs, chopped
- 1 dill pickle spear, chopped
- 3 tablespoons dill pickle juice
- 1 tablespoon spicy brown mustard
Directions
-
1Place the first five ingredients in a large bowl; toss to coat.
-
2Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl.
-
3In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
