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Pioneer Woman Grilled Potato Salad

Pioneer Woman Grilled Potato Salad - recipe card
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This grilled potato salad brings a smoky twist to the classic side dish, with charred baby potatoes tossed in a creamy, tangy dressing. The potatoes are grilled until crispy on the outside and tender inside, then coated with a herbaceous yogurt-based dressing. It’s a perfect barbecue side that’s both comforting and refreshing.

Ingredients

Scale
  • 1 1/2 lb baby potatoes (or new potatoes), halved if large
  • 2 tbsp olive oil, divided
  • 1 tsp kosher salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup plain full-fat Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup fresh chives, finely chopped
  • 1/4 cup fresh dill, finely chopped
  • 1/4 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 tsp smoked paprika
  • Optional: 1/2 tsp garlic powder

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 204°C). If using charcoal, arrange the coals for direct heat and let them ash over. For gas, preheat with the lid closed for 10 minutes.
  2. Wash the baby potatoes thoroughly to remove any dirt. Pat them completely dry with a clean kitchen towel – dry potatoes will sear better on the grill. Halve any potatoes larger than a golf ball so they cook evenly.
  3. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Ensure every surface is coated; this helps the exterior crisp up during grilling.
  4. Place the potatoes cut-side down on the grill grates. Cover and grill for 8-10 minutes per side, or until the cut sides have deep char marks and the potatoes are fork-tender. The internal temperature should read 205°F / 96°C for the creamiest texture.
  5. Use tongs to flip the potatoes carefully – don’t force them if they stick; they’ll release when properly charred. Grill the second side for another 8-10 minutes until browned and crisp. Total grilling time should be 16-20 minutes.
  6. While the potatoes are grilling, prepare the dressing. In a medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, smoked paprika, and garlic powder if using. The dressing should be smooth and creamy with a tangy bite.
  7. Fold in the chopped fresh chives, dill, celery, and red onion into the dressing. Season with a pinch of salt and pepper to taste. This mixture can be refrigerated while the potatoes finish grilling, but bring it to room temperature before dressing the salad.
  8. When the potatoes are done, transfer them to a large mixing bowl. Let them cool for 5 minutes – they should be warm but not steaming hot, so they don’t wilt the herbs in the dressing.
  9. Pour the dressing over the warm potatoes. Use a spatula to gently fold the dressing and potatoes together, ensuring every potato is coated without breaking them apart.
  10. Taste and adjust seasoning with additional salt and pepper if needed. The smoky char from the grill will pair beautifully with the creamy dressing.
  11. Serve immediately for a warm grilled potato salad, or let it sit for 15 minutes to allow the flavors to meld. Garnish with extra chopped chives and a sprinkle of smoked paprika before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the potato salad on a baking sheet and warm in a 350°F (177°C) oven for 8-10 minutes, or microwave individual portions in 30-second bursts. The salad can also be served cold, straight from the fridge. For a make-ahead option, prepare the dressing up to 2 days in advance and store separately. Grilled potatoes can be kept in the fridge for 3 days and tossed with dressing just before serving.

Nutrition

Keywords: grilled potato salad, pioneer woman potato salad, barbecue side dish, smoky potato salad, yogurt dressing, baby potatoes, summer grilling, outdoor cooking, side dish, potato salad recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-grilled-potato-salad-recipe/