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grilled potato salad in a bowl with a
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5 from 2 votes

Grilled Potato Salad

Grilled Potato Salad adds a delicious grilled element to the classic, homemade bowl of potato salad. By grilling the potatoes, you add a crispy crunch to the creamy potatoes for a well-rounded side dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: Grilled Potato Salad
Servings: 8 people
Author: Susie Bulloch (heygrillhey.com)


  • 6 hard boiled eggs roughly chopped
  • 2 pounds baby red potatoes
  • 1 pound cooked bacon roughly chopped
  • 1 Tablespoon salt
  • 1 Tablespoon olive oil

Grilled Potato Salad Dressing

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ¼ cup whole grain mustard
  • 2 Tablespoons flat leaf Italian parsley minced
  • 2 Tablespoons fresh dill minced
  • 1 bunch green onions chopped
  • zest and juice of 1 lemon
  • salt and pepper to taste


  • Bring a large pot of water to a boil. Add in 1 Tablespoon salt and whole baby red potatoes. Cook for 5-7 minutes.
  • Remove potatoes from the water and carefully cut in half. Drizzle with olive oil and season on both sides with salt and pepper.
  • Preheat your grill to 450 degrees F for direct heat grilling.
  • Place potatoes cut side down on the grill grates and grill for 3-5 minutes. Flip and grill for an additional 3-5 minutes.
  • Remove the potatoes from the grill and allow them to cool. Transfer them to a large bowl and chill completely in the refrigerator.
  • In a medium bowl combine all ingredients for the dressing.
  • Add the cooked bacon and hard boiled eggs to the large bowl with the potatoes. Pour the dressing over the potatoes and stir gently to combine. Serve chilled.


Calories: 735kcal | Carbohydrates: 24g | Protein: 31g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 247mg | Sodium: 1473mg | Potassium: 1024mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg