Grilled Potato Salad Recipe

25 Minutes
45 Minutes


Serves 4 to 6 (serving size: 1 to 1 3/4 cups)

This riff on classic potato salad is going to be your new go-to grilling side dish. The dressing is the perfect mixture of tangy and creamy. It calls for sour cream, mayonnaise, vinegar, garlic, oregano, chives, parsley, lemon juice, and olive oil. Two cooking processes are needed to create perfectly grilled potatoes. First, boil the potatoes until they’re fork tender. Cut them in half and grill until they’re charred on the outside. Toss them with cucumber, sweet onion, and a cup of the dressing. Pair with burgers, grilled chicken, or steak. When you bring this to your next potluck or get together, expect to field many requests for the recipe. Bookmark this link so you can easily text or email the recipe to friends and family.


  • 2 pounds baby red potatoes
  • 1/4 cup plus 1/2 teaspoon kosher salt, divided
  • 1/2 cup sour cream
  • 1/2 cup cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 garlic clove, minced
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons thinly sliced fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon fresh lemon juice
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1/2 teaspoon black pepper, divided
  • 1 medium cucumber, thinly sliced
  • 1/3 cup thinly sliced Vidalia or other sweet onion

How to Make

  1. Preheat grill to medium (about 400°F). Bring the potatoes, 1/4 cup of the salt, and water to cover to a boil in a large saucepan over high heat. Reduce heat to medium-low, and simmer until tender when pierced with a fork, about 15 minutes. Drain and cool 5 minutes. Cut potatoes in half.
  2. Whisk together sour cream, mayonnaise, vinegar, garlic, oregano, chives, parsley, and lemon juice in a medium bowl. Gradually whisk in 1/4 cup of the olive oil, 1/4 teaspoon of the pepper, and remaining 1/2 teaspoon salt.
  3. Toss potatoes with remaining 2 tablespoons olive oil and 1/4 teaspoon pepper in a large bowl. Grill potatoes, cut side down and covered with grill lid, until lightly charred, about 8 minutes. Turn and grill, covered with grill lid, 2 more minutes. Transfer to a bowl, and cool 5 minutes.
  4. Toss together the cucumber, sweet onion, potatoes, and 1 cup of the dressing. Serve with remaining dressing.