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. 


Credit: Victor Protasio; Food Styling: Kellie Kelley; Prop Styling: Kay E. Clarke

Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Toss together the cucumber, sweet onion, potatoes, and 1 cup of the dressing. Serve with remaining dressing.