Grilled potato salad is an old favorite with a twist. Cooking the potatoes on a grill adds smoky flavor and the creamy dressing takes it to a new level. If you aren’t a fan of classic potato salad, try this no mayo version. You’re going to love it!
Full recipe + amounts can be found in the recipe card below.
- Potatoes. I used a small, waxy variety. Fluffy, floury potatoes are more likely to break apart on the grill. You could cut larger potatoes into wedges too if you preferred.
- Sour cream.
- Fresh dill.
- Lemon juice.
- Garlic powder.
- Salt and pepper.
- Olive oil.
How to make grilled potato salad
- Prepare the potatoes: Slice potatoes in half or wedges if using larger potatoes. Place in a large pot and cover with water. Season with salt then bring to a simmer. Boil for 10 minutes or until the potatoes are just tender. Avoid overcooking as they will finish cooking on the grill. Drain and allow to cool for 10 minutes.
- Make the dressing: While the potatoes cool, whisk together the sour cream, milk, herbs and seasoning. The dressing needs to be a little thicker than heavy/whipping cream. Set aside.
- Grill the potatoes: Preheat a grill on high for 5 minutes. Brush the potatoes with olive oil then place on the grill. Allow to cook for 5-10 minutes, turning every few minutes, until the potatoes are cooked through and caramelized. Remove from the grill and place on a large serving platter.
- Finish the salad: Pour over the dressing and add dill fronds. Serve warm.
How long does potato salad last?
Because there’s no mayonnaise in this recipe, the potato salad will last a little longer than classic potato salad. The salad can be kept covered in the fridge for 2-3 days.
Potato salad recipes
- Easy creamy condensed milk potato salad
- Sour cream potato salad
Grilled potato salad
- 1½ kg (3lbs) new potatoes halved
- 2 tsp salt
- 2 tbsp oil
For the sour cream dressing
- ½ cup sour cream
- 1-2 tbsp milk
- 2 tsp chives finely chopped
- 1 tsp fresh dill finely chopped
- ½ tsp garlic powder
- salt and pepper to taste
Place the potatoes in a large pot and top with water. Season with salt and bring to a boil.
Allow to cook for 10 minutes or until just tender. Drain the potatoes and allow to cool for a few minutes.
Preheat an outdoor grill or griddle pan on high for 5 minutes.
Brush the potatoes with olive oil and season with salt.
Place the potatoes on the grill and allow to cook for 5 minutes a side or until they are cooked through and caramelized. Remove from the grill and place on a large serving platter.
To make the dressing, whisk together all the ingredients. Adjust seasoning if necessary.
Pour the dressing over the potatoes and garnish with extra herbs (optional).