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This hearty grilled potato salad is coated in a lemon parsley vinaigrette you will love! It’s the perfect side dish or starter for summer cookouts.
If you love the smoky flavor you get from grilling, you are going to love this easy grilled vegetable salad! Potatoes, red onion, and bell peppers are seasoned and grilled until perfectly tender. Peppery arugula is the perfect complement along with salty feta and herby lemon parsley vinaigrette.
Want more salads? Try this Steak Salad, easy Cucumber Avocado Salad, or some Esquites (Mexican Street Corn Salad).
Ingredients
Here is an overview of what you will need for this summer salad. Scroll to the printable recipe card for exact measurements.
- Olive oil, Sea salt, Garlic cloves, and Black pepper – This combination will coat the vegetables before grilling. You can swap the extra virgin olive oil for avocado oil or your preferred cooking oil.
- Potatoes, Red onion and Bell peppers – New potatoes, white potatoes, yellow potatoes, or any baby potatoes will work for this recipe. Potatoes will be boiled whole, then cut before grilling. Onion and peppers should be sliced into rings (makes them easier to grill).
- Arugula – This peppery green is the base of our salad. You could replace this with spinach, kale, or your favorite salad greens if you prefer.
- Feta cheese, Chives, and Parsley – These flavorful ingredients are sprinkled over the salad for amazing taste. Other crumbly cheese (goat cheese, cotija, gorgonzola, etc.) could also be used.
- Lemon Parsley Vinaigrette – Olive oil, White wine vinegar, Honey, Lemon juice, Dijon mustard, Water, Salt, and Parsley. To make this recipe vegan, use maple syrup instead of honey.
How to make grilled potato salad
For this summer recipe, you will need a large pot, mixing bowls, a blender, and a grill.
Boil potatoes
Add potatoes to a large pot, cover with water, and bring to a boil. Cook for 12-15 minutes, or until a fork can easily go into the potatoes (but not overly soft). Drain potatoes and set aside.
Season and grill vegetables
Heat grill to medium high heat. While grill is heating, cut the potatoes in half (for baby potatoes), or in 1 inch cubes (for larger potatoes). Toss in a large bowl with 2 tablespoons of olive oil, 1 tablespoon of sea salt, garlic and black pepper. In a separate large bowl, combine the onion slices and bell peppers with 1 tablespoon of olive oil, and salt and pepper to taste.
Place the potatoes (cut side down) over direct heat on the barbecue, and arrange the onion slices and bell peppers over indirect heat. Cover and cook for 5 minutes.
Check the potatoes and turn if necessary. Check the bell peppers and onions frequently after this. Peppers and onions will need only 3 or so more minutes on the grill (8 min total). Continue checking the potatoes every 2 or so minutes, turning frequently until golden and slightly charred. Mine took a total of 8-15 minutes.
Mix with vinaigrette dressing
Blend together all vinaigrette ingredients, and then toss with remaining salad ingredients. Assemble salad, toss with vinaigrette, and serve immediately.
What to serve with Grilled Potato Salad
For an easy party, serve this salad with Cheesy Pesto Chicken Sliders. You could add a simple protein (like salmon, chicken tenderloins, steak, pork chops, or burgers) for a super easy meal. If you want starters to stretch the meal further, serve Bacon Wrapped Shrimp or Jalapeno Poppers!
Storage
This recipe does not hold up well over time. The greens wilt, the vegetables soften, and everything becomes a bit soggy. I recommend serving this fresh, not storing leftovers.
If you want to prep this to make it quicker, you can! You can boil the potatoes up to 4 days ahead of time, storing them in an airtight container in the fridge. The vinaigrette dressing can also be made ahead of time, simply store in a jar in the refrigerator up to one day in advance.
Which potatoes can you grill?
You can grill any potato, you just get different textures based on which kind you choose. I prefer waxy potatoes with thin skins — They come out beautifully creamy with a buttery texture. Yukon golds, red potatoes, and new potatoes are perfect. If you prefer fluffier insides and crispier skin, you could use russet potatoes instead.
More grill recipes for summer
Grilled Potato Salad
Ingredients
- 2.5 lbs potatoes, cut into 1 inch pieces; see note 1
- 2 tablespoons olive oil
- 1 tablespoon coarse sea salt
- 2 cloves garlic , minced
- freshly ground black pepper, to taste
- 1 red onion , sliced into ¼ inch rings; see note 2
- 2 bell peppers , sliced into ¼ inch rings
- ½ cup feta cheese
- 4 cups arugula
- 2 tablespoons parsley , chopped
- 2 tablespoons chives , chopped
Lemon Parsley Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice , ½ a small lemon
- ¼ teaspoon dijon
- 2 tablespoons water
- ¼ teaspoon salt
- ¾ cup parsley , loosely packed
Instructions
- Add potatoes to a large pot, cover with water and bring to a boil.
- Cook for 12-15 minutes, or until a fork can easily go into the potatoes (but not overly soft).
- Drain potatoes and set aside.
- Heat grill to medium high heat. While grill is heating, cut the potatoes in half (for baby potatoes), or in 1 inch cubes (for larger potatoes). Toss in a large bowl with 2 tablespoons of olive oil, 1 tablespoon of sea salt, garlic and black pepper.
- In a separate large bowl, combine the onion slices and bell peppers with 1 tablespoon of olive oil, and salt and pepper to taste.
- Place the potatoes (cut side down) over direct heat on the barbecue, and arrange the onion slices and bell peppers over indirect heat.
- Cover and cook for 5 minutes. Check the potatoes and turn if necessary. Check the bell peppers and onions frequently after this. Peppers and onions will need only 3 or so more minutes on the grill (8 min total).
- Continue checking the potatoes every 2 or so minutes, turning frequently until golden and slightly charred. Mine took a total of 8-15 minutes.
- Blend together all vinaigrette ingredients using an immersion blender, and toss with remaining salad ingredients.
- Assemble salad, toss with vinaigrette, and serve immediately.
Notes
- You may use new potatoes, white or yellow potatoes, or any type of baby potatoes.
- To prevent bell peppers from sliding through the grates, I found it easier to slice them as rings rather than strips.
- All grills are different, so cook times may vary.
- boil potatoes up to 4 days ahead
- prepare vinaigrette up to 24 hours ahead
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
