How to Make a Grilled New Potato Salad That’s Packed With Flavor
Create a refreshing, charred side that balances crispy edges with herbaceous tanginess.
A potato salad that delivers true flavor has long been a staple at summer cookouts, picnics, and backyard barbecues. But while the classic creamy version has its place, nothing tastes quite as vivid and memorable as a grilled new potato salad: blistered, smoky potatoes tossed in a tangy vinaigrette and showered with fresh herbs. In this article, we’ll cover every trick and technique for making the best grilled potato salad, from choosing the right potatoes and coaxing out crisp, charred edges to building a bold dressing that soaks up smoky flavor. Say goodbye to bland and gluey salads — this fresh approach redefines the potato salad experience.
Why Grilled New Potatoes Make the Best Potato Salad
Potato salad often conjures visions of overcooked chunks floating in mayonnaise, heavy and one-dimensional. Grilling, however, unleashes the unique qualities of new potatoes, transforming them into a side dish that’s crisp, complex, and full of contrast. Here’s what makes grilling new potatoes a game-changer:
- Texture: Par-cooked potatoes finish on the grill, developing a charred, crispy exterior without losing a moist, creamy interior.
- Flavor: The high heat of the grill caramelizes potato sugars and imparts a subtle smokiness.
- Tang: With creamy mayonnaise out of the way, you can build a punchy vinaigrette base that brightens each bite and soaks into the potatoes.
- Herbaceous freshness: Delicate herbs are stirred in off-heat, preserving their color and aroma.
Selecting the Best Potatoes for Grilling
Not all potatoes are created equal. For a potato salad that holds its shape and texture after boiling and grilling, waxy, thin-skinned types are best. Here’s what you need to know:
- New Potatoes: These are freshly harvested, small potatoes containing less starch and more natural sweetness, perfect for grilling.
- Fingerlings: Their firm waxy flesh and elongated shape make them a delight to grill directly and slice into coins.
- Red Bliss or Yukon Gold: These are suitable substitutes, though newer, smaller potatoes will yield the best result.
Pro tip: Leave the skins on! They add flavor, nutrients, and help the potatoes hold together when tossed in dressing.
Step-by-Step: Prepping Potatoes for the Grill
Grilling raw potatoes rarely works—they burn before the insides cook through. To avoid this, use the double-cook method:
- Boil or Steam: Place whole new potatoes in salted water or a steamer basket. Cook until just tender, about 10–12 minutes. The goal is to par-cook; overcooking makes them mushy.
- Cool and Slice: After draining, let the potatoes cool slightly so they firm up before slicing in half or into thick coins.
- Season and Oil: Toss the potato pieces with a neutral oil, salt, and pepper to promote browning and prevent sticking.
The Right Way to Grill Potatoes
Now that the potatoes are prepped, it’s time to move to the grill. Whether you use charcoal or gas, focus on these two key factors:
| Step | Details |
|---|---|
| Grill Temp | Medium-high heat creates caramelized grill marks without scorching. |
| Grill Placement | Start potatoes cut side down directly over the flames to develop crust. Turn and finish for even color. |
| Timing | 3-5 minutes per side or until golden-brown and lightly blistered. Avoid constant flipping. |
| Finish | Remove when both sides are charred and the flesh is creamy. |
Use a wide grill spatula or tongs, and avoid overcrowding the grill, which can cause steaming instead of charring.
The Secret to an Unforgettable Potato Salad Dressing
Ditch the tradition of heavy mayonnaise in favor of a bold, tangy vinaigrette that highlights—rather than hides—the natural potato flavor. Here’s what to include:
- Acid: Use white wine vinegar or lemon juice for brightness and to cut through the starch.
- Shallots or Red Onion: Finely minced, providing sweet sharpness.
- Dijon Mustard: Essential for creaminess and bite. It acts as an emulsifier, helping the dressing cling to the potatoes.
- Olive Oil: Quality extra-virgin olive oil lends a mellow richness and good mouthfeel.
- Seasoning: Salt and freshly ground black pepper elevate all the flavors.
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Chef’s tip: Toss potatoes in the dressing while they’re still warm to absorb maximum flavor.
Packing in Herbs and Crunch
Herbs transform this salad from rustic to restaurant-worthy. Add in a medley of fresh greens:
- Chives
- Flat-leaf parsley
- Dill
- Tarragon (use sparingly)
For added texture, consider thinly sliced celery, scallions, or radishes. Introduce these just before serving to keep everything crisp and vibrant.
Recipe: Grilled New Potato Salad
Serves: 4–6 | Active time: 30 minutes | Total time: 45 minutes
Ingredients:
- 2 pounds small new potatoes or fingerling potatoes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced shallot (or red onion)
- 1 tablespoon white wine vinegar or freshly squeezed lemon juice
- 1-2 teaspoons Dijon mustard
- 1 teaspoon honey (optional, for balancing acidity)
- 1/4 cup mixed chopped herbs (chives, parsley, dill, tarragon)
- Thinly sliced celery, scallions, or radishes (optional for extra crunch)
Instructions:
- Place whole potatoes in a large pot and add enough salted water to cover. Bring to a boil, then simmer until just tender, about 10–12 minutes. Drain and let cool.
- Cut potatoes in half (or thick coins if using larger potatoes). Drizzle with 2 tablespoons olive oil; season generously with salt and pepper.
- Heat grill to medium-high. Arrange potatoes cut side down on the grill. Cook until potatoes are well marked and blistered, about 3–5 minutes per side. Transfer to a large bowl.
- Meanwhile, whisk together shallot, vinegar (or lemon juice), mustard, 1 tablespoon olive oil, honey (if using), salt, and pepper in a small bowl.
- While potatoes are still warm, toss with dressing. Let stand for 5 minutes to absorb flavors.
- Fold in chopped herbs and any additional crunchy vegetables. Taste and adjust seasoning as necessary. Serve warm or at room temperature.
Make It Your Own: Variations and Add-Ins
One of the joys of this salad is its adaptability. Try these flavorful twists:
- Protein Boost: Add chopped hard-boiled eggs, crispy bacon, grilled shrimp, or smoked salmon for a main-dish salad.
- Vegetable Upgrades: Grilled bell peppers, asparagus, or charred corn kernels add sweetness and new dimensions of smoke.
- Cheese Crumble: A handful of feta, goat cheese, or blue cheese provides creamy, tangy accents.
- Spice it Up: Stir in minced fresh chili, a pinch of smoked paprika, or sliced pickled jalapeños for heat.
Tips for Success: Avoiding Soggy Potato Salad
- Don’t overcook: Potatoes should be just tender; start checking them at the 10-minute mark.
- Grill while warm: Letting potatoes cool completely before grilling results in a drier texture and weak grill marks.
- Dress while hot: Warm potatoes soak up vinaigrette better, intensifying flavor and preventing watery runoff.
- Hold the mayo: A vinaigrette-based salad keeps things light and can stand longer on the buffet table in warm weather.
Serving and Storing Grilled Potato Salad
Serve this salad as a standout side at your next barbecue, with grilled meats, burgers, or as part of a vegetarian spread. It can be made in advance and holds up well at room temperature — ideal for celebrations where guests serve themselves.
Storage: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Add a sprinkle of fresh herbs just before serving to revive color and flavor.
Frequently Asked Questions (FAQs)
Q: Can I make this potato salad ahead of time?
A: Yes! You can boil the potatoes and prepare the dressing a day ahead. Grill and combine just before serving for best texture.
Q: Is this salad good served cold?
A: Grilled potato salad is best eaten warm or at room temperature, but leftovers are delicious straight from the fridge too.
Q: What if I don’t have a grill?
A: Use a stovetop grill pan or even a broiler to char potato surfaces. The results will be close in flavor and appearance.
Q: Can I substitute other potatoes?
A: Yes, but smooth, waxy potatoes like Yukon Gold or small red potatoes work better than starchy russets.
Q: How do I avoid the salad becoming watery?
A: Avoid overcooking, grill while still warm, and dress immediately to let potatoes absorb flavor before serving.
Conclusion: The Ultimate Summer Side Dish
Grilled new potato salad infuses timeless comfort with vibrant, modern energy. The method outlined here delivers smoky, crisped potato bites bathed in a lively vinaigrette, enriched by fresh herbs and an optional parade of seasonal add-ins. Whether you’re feeding a crowd at an outdoor bash or looking to elevate simple weeknight grilling, this dish promises flavor, freshness, and that rarest quality in a potato salad: true excitement. Try it once—and watch it become a summer tradition.
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