Easy & Healthy Grilled Potato Salad Recipe (No Mayo!) – Your New BBQ Favorite
Get ready to elevate your summer BBQ game with this incredibly easy and unbelievably delicious Grilled Potato Salad Recipe! Forget the heavy, mayo-laden versions; our healthy potato salad is made with just 5 simple ingredients and boasts a creamy, dreamy texture thanks to our homemade vegan mustard aioli. Say goodbye to heating up your kitchen and hello to a vibrant, flavorful side dish that will quickly become your new favorite. It’s so good, you’ll be making it all season long!
This recipe has been updated from the original, which was published on June 11, 2015, to bring you even more deliciousness and helpful tips.
Summer is here, and with it comes the glorious BBQ season! Are you ready to fire up the grill and enjoy some amazing food al fresco? When it comes to classic summer sides, potato salad is often a staple. But who wants to be stuck inside boiling potatoes and heating up the kitchen when the sun is shining? Not us! That’s why this grilled potato salad is an absolute game-changer. It combines the best of summer: grilling outdoors with a fresh, healthy twist on a beloved comfort food.
And why stop at just potatoes? While you’re out there, consider making a full grilled feast! Our Mediterranean Grilled Veggie Kabobs are fantastic. Don’t forget the most incredible Grilled Asparagus with Mustard Drizzle or the flavorful Grilled Ratatouille. And for a truly sensational finish, try some Grilled Peaches for dessert! But first, let’s dive into the star of the show: our healthy grilled potato salad with its irresistible dijon mustard aioli. Yes, please!
5-Ingredient Grilled Potato Salad: A Simple & Healthy Side
One of the beauties of this recipe is its simplicity. You only need five core ingredients to create a truly spectacular potato salad that’s both healthy and bursting with flavor. Let’s take a closer look at what makes this dish so special:
- Potatoes: The foundation of any great potato salad! For grilling, we recommend small varieties like Creamer, Yukon Gold, or Red Bliss. These hold their shape well and develop a fantastic crispy exterior. Look for the smallest potatoes you can find, as they cook more evenly and offer more surface area for those coveted grill marks. Leaving the skins on not only adds texture and flavor but also significantly boosts the nutritional content, as potato skins are rich in fiber, vitamins, and minerals like Vitamin C and potassium.
- Scallions: Also known as green onions, these provide a fresh, mild oniony bite that complements the potatoes beautifully. Scallions are incredibly low in calories but high in nutrients, offering essential Vitamins K and C, along with powerful antioxidants, folate, and dietary fiber. For a slight variation, you can substitute with finely diced shallots or thinly sliced purple onions.
- Mustard: More than just a flavor enhancer, the right mustard (especially Dijon) brings a tangy, complex note to our aioli. It also contributes healthy omega-3 fatty acids, fiber, iron, and calcium, making it a surprisingly nutritious addition.
- Olive Oil: The base for our healthy aioli and a crucial ingredient for grilling the potatoes. Extra virgin olive oil is renowned for its heart-healthy monounsaturated fats and powerful antioxidants, making it a much better choice than traditional mayonnaise.
- Sea Salt: Essential for seasoning, sea salt not only enhances all the other flavors but also provides trace minerals and helps maintain electrolyte balance, especially important during hot summer days.
Grilled Potato Salad: Easy as 1-2-3 (Simple Steps for Success)
You’ll be amazed at how quickly this incredible side dish comes together. Here’s the straightforward process:
- PREP: Wash and cut your potatoes. Thinly slice the fresh scallions. Whisk up your creamy mustard aioli.
- GRILL THE POTATOES: Cook your prepped potatoes on a hot grill until tender with beautiful grill marks.
- MIX & SERVE: Combine the warm grilled potatoes with the aioli, sprinkle generously with scallions and sea salt, then mix well. Enjoy immediately!
Let’s get into the details of each step to ensure your grilled potato salad is absolutely perfect. For potato prep, save yourself time and maximize nutrition by leaving the skins on. Just give them a good wash and scrub. For larger potatoes, cut them into halves or thirds, ensuring all pieces are roughly similar in size for even cooking. Small potatoes can be left whole. Cover the prepped potatoes with cool water until you’re ready to grill; this helps prevent discoloration and can even slightly reduce cooking time. Don’t forget to thinly slice those scallions, setting some aside for garnish.
No-Mayo Potato Salad Aioli: The Secret to Creamy Healthiness
The star of our healthy potato salad is undoubtedly the vegan mustard aioli. It’s incredibly easy to make and provides a light, tangy creaminess that’s far healthier than traditional mayonnaise, which can be loaded with unhealthy fats and calories. This simple dressing allows the natural flavors of the grilled potatoes and fresh scallions to shine.
To make the aioli, simply combine the olive oil and Dijon mustard in a bowl. The key here is to **whisk vigorously and continuously** until the mustard and oil are fully emulsified. What does “emulsified” mean? It means they have combined into a stable, consistent, and smooth texture. It will transform from separated liquids into a thick, uniform sauce, similar in consistency to mayonnaise. This process doesn’t take long but requires a bit of elbow grease or a small whisk (mini whisks are great for this!). The result is a vibrant, tangy, and naturally creamy dressing that truly makes this grilled potato salad special.
Grill Potatoes to Perfection: For the Best Texture and Flavor
Grilling potatoes gives them an irresistible smoky flavor and a wonderfully crisp exterior, while keeping the inside tender and fluffy. It’s a game-changer for potato salad!
First, make sure to preheat your grill thoroughly before you begin. A hot grill is essential for achieving those beautiful, distinct grill marks and preventing the potatoes from sticking. Drain your prepped potatoes from the water and pat them thoroughly dry with a clean kitchen towel or paper towels. This step is crucial, as excess moisture will steam the potatoes instead of allowing them to brown and crisp up. Drizzle the dry potatoes generously with a tablespoon of olive oil and toss to coat evenly.
PRO TIP: Before you place any food on the grill, make sure your grates are sparkling clean. Those tiny bits of charred food left over from previous cooks can contain carcinogens. Heat your grill to high, let any residue turn into ashy-gray dust, then use a sturdy metal grill brush to scrape them off. This ensures a clean cooking surface and cleaner food.
Once your grill is clean and hot, spread the olive-oil-coated potatoes in a single layer directly on the grates. Avoid overcrowding the grill, as this can lower the temperature and lead to steaming rather than grilling. Close the grill lid. This helps to create an oven-like environment, allowing the potatoes to get wonderfully crisp on the outside while steaming perfectly tender on the inside. Leave the potatoes undisturbed for about 15 minutes to allow them to properly brown and develop those coveted grill marks. Resist the urge to peek or move them too soon!
After 15 minutes, open the grill and use long-handled tongs or a spatula to toss and redistribute the potatoes, ensuring all sides get a chance to brown. Close the grill again and continue cooking for another 5-10 minutes, or until the potatoes are tender when pierced with a fork. The total grilling time will vary based on the size of your potato pieces and the heat of your grill.
What if I Don’t Have a Grill? Oven-Roasted Potato Salad!
No grill, no problem! You don’t need a fancy outdoor setup to enjoy this amazing potato salad. The potatoes can be roasted in a hot oven to achieve a similarly delicious crispy exterior and tender interior.
To use the oven method, simply prep your potatoes as directed: wash, cut larger pieces, and pat them thoroughly dry. Drying is even more critical for roasting to ensure maximum crispiness. Toss the potatoes with olive oil, then spread them in a single layer on a rimmed baking sheet. Roast in a preheated 450°F (232°C) oven for about 25-35 minutes, or until tender and beautifully browned, flipping them halfway through to ensure even cooking. The exact timing will depend on the size of your potato pieces. Once roasted, continue with the recipe as directed, mixing them with the flavorful mustard aioli and sprinkling with fresh scallions and sea salt. The results will be equally fantastic!
Once your potatoes are perfectly grilled (or roasted!), transfer them to a large mixing bowl. Pour the creamy mustard aioli over the warm potatoes. It’s best to do this while they are still warm, as the potatoes will absorb more of the dressing’s flavor. Add a generous sprinkle of thinly sliced scallions and a dash of sea salt. Give everything a thorough mix until the potatoes are evenly coated. Don’t worry if a few potatoes get a little mushy; that only adds to the creamy texture! And just like that, the best healthy grilled potato salad you’ve ever had is ready to be devoured.
Is Potato Salad Healthy? A Modern Take on a Classic
This is a question many of us ask, especially when trying to make health-conscious choices at a BBQ or potluck. Traditional potato salad, while delicious, is often laden with excessive mayonnaise, making it high in unhealthy fats, carbs, and calories. This can make it one of those dishes you reluctantly skip over despite your cravings.
However, this modern version of classic potato salad is designed to be truly healthy without compromising on taste. By skipping the heavy mayo and opting for our light, tangy mustard aioli made with heart-healthy olive oil, we significantly reduce the fat and calorie count. Furthermore, keeping the potato skins on is a strategic move for added nutrition. The skins are where a significant bulk of the potato’s fiber, vitamins, and minerals reside. So, yes, this grilled potato salad can be healthy, allowing you to indulge in this summer favorite without any guilt!
Pro Tips for the Best Grilled Potato Salad
- Clean Your Grill Thoroughly: As mentioned earlier, this is crucial for both health and flavor. Heat your grill to high, let any leftover bits incinerate to ashy gray, then scrape them off with a metal grill brush. A clean grill prevents sticking and imparts a better taste.
- Pre-Soak Potatoes for Best Results: Wash, scrub, and cut your potatoes, then soak them in cool water for at least 30 minutes, or even overnight. This step helps remove excess starch, can reduce cooking time, and contributes to a better texture. It’s a fantastic task to do in advance!
- Don’t Skimp on Scallions: The fresh, pungent kick from the scallions combined with the warm, tangy mustard aioli is truly one of the best parts of this salad. Be generous with them! You can even add a few extra as a garnish when serving.
- Season Generously: Potatoes love salt! Make sure to season your potatoes with sea salt both before grilling and again after mixing with the aioli. Taste and adjust as needed.
- Serve Warm or at Room Temperature: This potato salad is incredibly versatile. It’s absolutely divine served warm, fresh off the grill, but it also holds up beautifully at room temperature, making it perfect for picnics and potlucks.
Imagine this: perfectly grilled potatoes with a tantalizingly crispy exterior and fluffy interior, generously coated in a tangy, creamy mustard dressing, and brightened by crisp scallions. It’s a no-fuss, no-mayo, no-guilt side dish that embodies summer at its finest. Great taste with minimal effort, allowing you to spend less time in the kitchen and more time enjoying the beautiful weather and good company.
Bring on Summer, and Pass the Potato Salad! Your Go-To Healthy BBQ Side!
Serving Suggestions and Variations
This grilled potato salad is incredibly versatile and pairs well with almost any summer meal. Serve it alongside your favorite grilled proteins like chicken, fish, or plant-based burgers. It’s also a fantastic addition to a picnic spread or a potluck. For those who like a little kick, consider adding a pinch of crushed red pepper flakes to the aioli. Fresh herbs like parsley or dill can also add another layer of flavor if you’re feeling adventurous.
Storage & Make-Ahead Tips
While this grilled potato salad is best enjoyed fresh and warm, leftovers are still delicious! Store any remaining salad in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld even more over time. If you plan to make it ahead, you can prep the potatoes (wash and cut) and soak them overnight. You can also make the mustard aioli in advance and store it in the fridge for up to a week. Grill the potatoes and combine everything just before serving for the freshest taste.
Frequently Asked Questions About Grilled Potato Salad
- Can I use larger potatoes?
- Yes, you can, but you’ll need to cut them into smaller, more uniform pieces (about 1-inch thick) to ensure they cook evenly and fit on the grill grates. Keep an eye on the cooking time, as larger pieces will take longer.
- Is this recipe gluten-free?
- Absolutely! All the ingredients in this grilled potato salad are naturally gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease.
- Can I add other vegetables?
- Certainly! Grilled bell peppers, zucchini, or even corn kernels would be delicious additions. Grill them alongside the potatoes and mix them in with the aioli for added flavor and nutrition.
- What kind of mustard works best?
- Dijon mustard provides the perfect balance of tanginess and depth for the aioli. However, a good quality stone-ground mustard could also work if you prefer a different texture or flavor profile.
- How can I make it spicier?
- For a spicy kick, add a pinch of crushed red pepper flakes to the aioli or sprinkle them over the finished salad. A dash of your favorite hot sauce can also be mixed into the dressing.
More Healthy Summer Recipes to Enjoy:
- Nectarine and Avocado Salad
- Fresh Tomato Salsa
- Mango Salad Dressing
- Flavorful Black Bean Veggie Burgers
- Light & Fresh Vegan Pasta Primavera
- Refreshing Watermelon Gazpacho
- Crispy Zucchini Corn Fritters
- Easy Healthy Fruit Crisp
- Easy Mexican Street Corn Salad
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📖 Recipe
Grilled Potato Salad
Debra Klein
Rate this Recipe
Pin Recipe
5 minutes
15 minutes
20 minutes
Side Dish
American
6
servings
244
kcal
Equipment
-
Mini whisks
Ingredients
-
2
lbs.
potatoes* -
1
Tablespoon
olive oil -
½
teaspoon
coarse sea salt -
1
bunch medium scallions* thinly sliced
Mustard Aioli
-
¼
cup
olive oil -
2
Tablespoons
dijon mustard
Instructions
-
PREP POTATOES: Wash potatoes thoroughly. There’s no need to peel! Cut larger potatoes into halves or thirds, being careful that the pieces aren’t so small they’ll slip through the grill grates. Keep smaller potatoes whole. Cover all prepped potatoes with cool water until you’re ready to grill. The longer they soak (up to overnight), the shorter the cooking time on the grill will be.
-
MUSTARD AIOLI: Prepare the delicious no-mayo sauce by vigorously whisking the olive oil with the Dijon mustard until fully emulsified. This means you should whisk continuously until the mustard and oil combine into a consistent, smooth texture. The thickness should resemble that of mayonnaise, indicating a successful emulsion.
-
GRILL POTATOES: Preheat your grill to a medium-high heat. Drain the prepped potatoes and pat them thoroughly dry to ensure crispiness. Drizzle them with the tablespoon of olive oil and toss to coat. Place the potatoes on the preheated grill in a single layer, avoiding overcrowding. Close the lid and let them cook, undisturbed, for approximately 5-7 minutes to allow them to brown and develop grill marks. Open the grill, use tongs to flip the potatoes, close the lid, and cook for another 5-7 minutes. Toss again to ensure even cooking and browning on all sides. Continue to cook for a final 5-10 minutes, or until the potatoes are tender when easily pierced with a fork. Remove the cooked potatoes from the grill and place them in a large mixing bowl.
-
Pour the prepared mustard aioli over the grilled potatoes while they are still warm. Scatter the thinly sliced scallions over the potatoes and sprinkle with sea salt. Mix everything together thoroughly until all the potatoes are evenly coated. It’s perfectly fine if some of the potatoes get a little mushy; it adds to the creamy texture!
-
Serve your healthy grilled potato salad warm, or allow it to cool and serve at room temperature. Enjoy!
Notes
PRO TIP: Make sure to clean your grill really well before beginning. Those little bits stuck on there from cooking proteins contain carcinogens. Heat your grill to high. Let those bits turn ashy-gray and then use a
metal grill brushto scrape them off.
POTATOES: I like to use small creamer potatoes, assorted colors. You can also use Yukon Gold or Red Bliss. Always buy the smallest potatoes you can find for best grilling results.
SCALLIONS: 1 bunch is approximately 3 oz. Typically, you’ll find different sizes:
LARGE: 3-4 per bunch.
MEDIUM: 6-8 per bunch.
SMALL: 16-18 per bunch.
Adjust accordingly based on your preference for oniony flavor.
OPTIONAL: For a little extra kick, sprinkle on ¼ teaspoon crushed red pepper flakes or ¼ teaspoon ground white pepper. Mix well into the salad. Fresh herbs like chopped parsley or dill also make a wonderful addition.
OVEN METHOD: Preheat oven to 450°F (232°C). Follow all prep directions (wash, cut, and thoroughly dry potatoes). Instead of placing potatoes on the grill, arrange them on a rimmed baking sheet in a single layer. Cook for 20 minutes, then toss well. Continue to cook for an additional 10-15 minutes, depending on size, until they are crisp on the outside and tender on the inside. Continue as directed: pour dressing over, and mix in scallions and salt.
Nutrition
Serving:
1
g
Calories:
244
kcal
Carbohydrates:
32
g
Protein:
4
g
Fat:
12
g
Saturated Fat:
2
g
Polyunsaturated Fat:
10
g
Sodium:
327
mg
Fiber:
4
g
Sugar:
2
g
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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