Grilled Potato Salad

Don’t ask me why, but one day this week I was craving potato salad. And, being on the grilling kick I’m in (see: grilled corn and grilled pizza/salad), I decided to make grilled potato salad! It’s pretty easy, so don’t let the steps below overwhelm you. Plus, I took lots of pictures to help. This recipe makes enough for about 2 servings of potato salad as a side. I served it with baked chicken tenders.


4-6 small-medium sized red potatoes
5 1/2 tablespoons of low-fat mayo
2 tablespoons of dijon mustard
2 shallots
1 tablespoon of chives, chopped
1/2 red bell pepper
Salt, Pepper
Olive Oil and/or Butter


Cut the potatoes into 1/4 or 1/6 (don’t go too small that they will fall through the grate on the grill). Boil potatoes for 7 minutes.


Meanwhile, cut the red pepper in half and remove the seeds and steam. Coat with a little olive oil, salt and pepper. Place that on med-high grill skin side down. Take two shallots and chop them. Place shallots in tin foil with salt and pepper and a little bit of butter. Wrap the tinfoil into a nice “pocket” and place on the grill, too.



This should bring you to the point where you will drain the potatoes, place them in a bowl and toss them with a little salt, pepper and oil (or butter). Carefully place potatoes onto the grill so that they won’t fall through. Cook these for about 15 minutes (turn them half way). Remove everything when the potatoes are done.


Put the red pepper in a bowl and cover with saran wrap (for about 5 minutes) so it will steam it more and make it easier for you to remove the charred skin. After you remove the skin, chop into bite size bits.

Time to put everything together! In a bowl add the potatoes, chives, shallots, skinless chopped roasted red pepper, mayo and dijon mustard. Stir them together with a fork, slightly mashing on the potatoes. This is great served warm or cold!






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