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Grilled Potato Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 people
Cost 10


  • charcoal grill


  • 8 Russet potatoes
  • 3 tbsp olive oil
  • 1 cup mayonnaise
  • 1 1/2 cups plain yogurt
  • 1 tbsp dijon mustard
  • 2 tsp onion powder
  • 1/2 cup bacon pieces store bought is fine
  • 1 tbsp fresh chopped chives and/or parsley


  • Preheat grill to 400 degrees.
  • Clean potatoes under cold water. Cut each potato into 1/2 inch slices
  • Brush both sides of the potatoes with olive oil and sprinkle with salt and pepper
  • Place potato slices on grill and cook on first side for 3-5 minutes, until golden.
  • Using tongs, once the potatoes are golden on one side, turn over and grill the slices on the other side.
  • Cook on second side for 2-3 minutes, being carful not to char the potatoes.
  • Once golden brown, take potato slices off the grill, and cool. Once cooled, cut potato slices into 1/2 inch cubes.
  • In the meantime, in a small bowl mix together the mayonnaise, plain yogurt, dijon mustard, onion powder. Set aside.
  • Pour cut potato pieces into a large bowl. Add bacon pieces and then add the dressing. Stir the salad until all of the dressing has been incorporated in the potatoes and bacon pieces.
  • Serve immediately. Can be refrigerated for up to 4 days.