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Grilled Potato Salad

August 17, 2015 by Peter Block 11 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

There is still plenty of time left in this summer.  Are you looking for different types of potato salads for your barbeques.  The problem with potato salads is that it is very easy to overcook the potatoes and end up with a mushy result.  Potato salads need to have to texture to be good.  The simple solution is to grill or bake the potatoes.

Grilled Potato Salad

Grilled Potato Salad

Grilled Potato Salad

Simple but genius.  Grilling the potatoes makes the potatoes very sturdy.  They can then stand up to whatever dressing you create.  I love the texture and the char created through this cooking method.  For this Grilled Potato Salad, I actually oven baked the potatoes.  I placed the potatoes directly on a baking tray and I used small fingerling type potatoes.  Before the baking, I cut them into thirds and fourths.  I wanted to make sure that the potatoes had plenty of surface area on the baking tray to create as much char as possible while baking.

Grilled Potato Salad

Grilled Potato Salad

The end result for the potatoes was perfect.  I paired the potatoes with spiralized cucumbers and long slices of red onion.  I love my spiralizer.  Do you have one?  It is such a great tool.  It is not expensive at all.  I have used it in a number of different ways.  I think most people think of a spiralizer for substituting zucchini or squash for their pasta.  I really like that when I want to eat low carb.  But I like it most when I want to make salads and the like prettier.  The long spirals that come out give a great look to your dishes. 

Grilled Potato Salad

Grilled Potato Salad

Grilled Potato Salad
2015-08-13 01:26:48
Serves 8
Grill your potatoes before creating your potato salad. Add onions and cucumbers and top with a mustard dressing.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 2 pounds fingerling potatoes, cut in thirds
  2. Kosher salt
  3. 2 tablespoons red wine vinegar
  4. 2 teaspoons sugar
  5. 1 teaspoon Dijon mustard
  6. 1 teaspoon celery salt
  7. 1 small garlic clove, minced
  8. 1/4 cup olive oil, divided in half
  9. 1 teaspoon finely chopped fresh oregano
  10. 1/2 cup chopped parsley plus 1 teaspoon minced parsley
  11. Freshly ground pepper
  12. 1 English cucumber, spiralized
  13. 1/3 cup thinly sliced red onion
Instructions
  1. Pre-heat your oven to 375 degrees.
  2. In a bowl, cover the potatoes with with oil and salt and mix well.
  3. Place in the oven and cook for 25 minutes or so. You want a good crisp on the potatoes. Set aside and let cool.
  4. Meanwhile, in a large bowl, whisk the vinegar, sugar, mustard, celery salt and garlic.
  5. Gradually whisk in the 1/8 cup of oil. Stir in the oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
  6. Toss the potatoes with the dressing and season them with salt and pepper.
  7. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.
Feed Your Soul Too http://www.feedyoursoul2.com/
The grilled potatoes.

Marinated Potatoes Pre-Grill

Marinated Potatoes Pre-Grill

The final dish mixed with the mustard dressing.   

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Filed Under: Sides Tagged With: celery salt, cucumber, mustard, olive oil, orgeano, parsley, sugar

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Comments

  1. Meg @ NomingthruLife

    August 19, 2015 at 10:37 pm

    Oh my goodness! You are speaking right to my potato loving heart. I’m not sure I can handle this 😉

    Reply
    • Peter Block

      August 20, 2015 at 7:46 am

      Thanks for the laugh Meg. Glad you liked.

      Reply
  2. Janette@culinaryginger

    August 17, 2015 at 1:17 pm

    I love the crisp on the potatoes, I’m sure that really makes a difference. Great recipe.

    Reply
    • Peter Block

      August 17, 2015 at 7:06 pm

      It really did Janette. I definitely want to play with grilled potatoes as the base of a potato salad again.

      Reply
  3. Patricia @ Grab a Plate

    August 17, 2015 at 11:20 am

    Great take on potato salad! Love this “sturdier” version!

    Reply
  4. christine

    August 17, 2015 at 9:25 am

    Now this is my kind of potato salad. I’m not a fan of the heavy mayo salads. This is one I’d actually enjoy! Bravo!

    Reply
  5. Florian @Contentednesscooking.com

    August 17, 2015 at 9:24 am

    Looks so good love the flavors!

    Reply
    • Peter Block

      August 17, 2015 at 10:02 am

      Thx Florian.

      Reply
  6. Patty Haxton Anderson

    August 17, 2015 at 9:00 am

    I like texture in my foods also.

    Reply
    • Peter Block

      August 17, 2015 at 9:17 am

      That’s the word I should have used – Texture.

      Reply
  7. Corina

    August 17, 2015 at 8:07 am

    I love the sound of this – It looks really tasty.

    Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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