Grilled Potato Salad
Looking for a fun twist to a classic summer dish? Try this Grilled Potato Salad!
Servings: 12 servings
Calories: 206kcal
Ingredients
- 4 pounds medium red potatoes
- 3 Tbsp vegetable or canola oil
- 4 hard-boiled eggs coarsely chopped
- 1 ½ Tbsp brown mustard
- 1 ½ Tbsp cider vinegar
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 2 tsp garlic minced
- ¾ tsp salt
- 1 tsp black pepper
- 1 cup ~2-3 ribs celery, diced
- ½ cup red onion diced
- 2 Tbsp flat-leaf parsley chopped
- 3 Tbsp green onions chopped
Instructions
- Place the potatoes in a large stockpot; add enough water to cover potatoes.
- Bring water to a boil over high heat. Once boiling, turn off heat but leave stockpot on burner. Let potatoes sit in hot water for 6-10 minutes. Test doneness by inserting a fork into a potato. The outer portion should be easily pierced while the inner portion remains firm.
- Transfer potatoes into a bowl of cool water to stop the cooking process. Let cool and then pat dry.
- Preheat grill to medium-high heat.
- Slice potatoes into quarters or eighths (depending on size). Brush potatoes with oil and place cut-side down on grill. Grill for 4-5 minutes, flip and grill other side for 4-5 minutes.
- Remove potatoes from grill and place in large bowl. Add all remaining ingredients and toss until well coated.
- Chill for 2 hours or overnight.
- {Optional} Garnish with additional fresh parsley and green onions before serving.
Nutrition
Calories: 206kcal | Carbohydrates: 26g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 234mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 1mg
