Grilled potato salad with sour cream dressing

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! 

Ingredients

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. 
• Milk.
• Fresh dill. 
• Chives. 
• Lemon juice. 
• Garlic powder. 
• Salt and pepper. 
• Olive oil.

How to make grilled potato salad

1. 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.
2. 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.
3. 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.
4. 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

1. Easy creamy condensed milk potato salad
2. Sour cream potato salad

Grilled potato salad

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.

4.75 from 4 votes

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Course: Side Dish

Cuisine: American

Keyword: Grilled potato salad, potato salad, Potato salad recipes

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 197kcal

Author: Alida Ryder

Ingredients

• 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

Instructions

• 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).
• Serve warm.

Nutrition

Calories: 197kcal | Carbohydrates: 34g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 604mg | Potassium: 820mg | Fiber: 4g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 37mg | Calcium: 45mg | Iron: 1mg