Best 3 Creamy Grilled Potato Salad Recipes

Are you in search of a delectable side dish that exudes both creaminess and a delightful smoky flavor? Creamy grilled potato salad might just be the perfect recipe for you. With its tender potatoes, savory grilled vegetables, and a luscious creamy dressing, this dish is sure to become a crowd-pleaser at your next gathering. Let's dive into the culinary journey of creating this flavorful and satisfying salad, starting with selecting the freshest ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY GRILLED POTATO SALAD

Creamy Grilled Potato Salad image

To avoid turning my oven on in the summer, I grill just about everything-including this creamy potato salad. My friends have dubbed this 'The Best Potato Salad You'll Ever Put in Your Mouth!"-and I love that!" -Gayle Robinson, Carrolton, Georgia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 medium red potatoes (about 2 pounds), cut into 1-in. slices
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup fat-free mayonnaise
2 hard-boiled large eggs, chopped
1 dill pickle spear, chopped
3 tablespoons dill pickle juice
1 tablespoon spicy brown mustard

Steps:

Place the first five ingredients in a large bowl; toss to coat. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill potatoes, covered, over medium heat until tender, 25-30 minutes, turning once. Cool. Cut into quarters and place in a large bowl., In a small bowl, combine remaining ingredients. Pour over potatoes; toss to coat. Serve immediately. Refrigerate leftovers.

Nutrition Facts : Calories 209 calories, Fat 8g fat (1g saturated fat), Cholesterol 75mg cholesterol, Sodium 651mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CREAMY HERB GRILLED POTATO SALAD

Creamy Herb Grilled Potato Salad image

This salad has a bright herbaceous flavour, which is a nice change from traditional mayonnaise-based potato salads.

Provided by Gay Lea Foods Co-operative(R)

Categories Trusted Brands: Recipes and Tips Gay Lea Foods Co-operative®

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup Gay Lea Gold 18% Sour Cream
¼ cup mixed chopped fresh herbs such as parsley, chives, tarragon and/or dill
3 tablespoons white wine vinegar
1 tablespoon honey or maple syrup
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
1 ½ pounds baby potatoes, halved
2 tablespoons Gay Lea Spreadables Butter, Original, melted
½ cup chopped celery
½ cup fresh (or frozen thawed) baby peas
4 large radishes, halved and sliced

Steps:

Whisk sour cream with mixed herbs, vinegar, honey, mustard, salt and pepper until combined; set aside.
Bring a large pot of salted water to the boil; add potatoes and cook for 12 minutes. Drain and rinse under cold running water.
Preheat grill to medium; grease well. Toss potatoes with melted Spreadables butter. Spread out evenly on the grill and cook, turning often, for 15 minutes or until well marked and fork tender.
Transfer potatoes to a bowl and toss with dressing, celery, peas and radishes. Salad can be served warm or reserved for up to 24 hours in the refrigerator.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 28.5 g, Cholesterol 20.8 mg, Fat 7.6 g, Fiber 4.5 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 309.7 mg, Sugar 5.4 g

CREAMY CUCUMBER AND GRILLED POTATO SALAD

CREAMY CUCUMBER AND GRILLED POTATO SALAD image

Categories Salad Potato Side

Yield 8

Number Of Ingredients 13

Ingredients

2 lbs Red Bliss potatoes (12-15).
1/3 cup sour cream or crème fraiche,
2 TBS white balsamic vinegar or red wine vinegar,
2 TBS sugar,
1 tsp Dijon mustard,
1 tsp celery seeds,
1 garlic clove or chopped jarred garlic,
1/4 cup olive oil, pinch of crushed red pepper,
1 tsp fresh, chopped oregano,
1 tsp parley,
1 English cucumber thinly sliced,
1/3 cup thinly sliced red onion,
4-5 yellow cherry heirloom tomatoes, cut in quarters

Steps:

1) in large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Let cool completely and then cut in half lengthwise and then into bite-sized chunks. 2) Meanwhile, in a large bowl, whisk the creme fraiche, vinegar, sugar, mustard, celery sees and garlic. Gradually whist in the 1/3 cup oil, crushed red pepper, oregano and 1 tsp of parsley and season with salt and pepper. 3) Cover potatoes with olive oil and grill cut side down for about 4 minutes, turning until slightly charred. 4) Mix potatoes with dressing and add cucumber and onion and more parsley for garnish. Can be eaten cold or at room temperature.

Tips:

For the best flavor, use freshly dug potatoes. If you can't find new potatoes, use small red potatoes or Yukon Gold potatoes.
To prevent the potatoes from sticking to the grill, brush them with olive oil or cooking spray.
Don't overcrowd the grill. Cook the potatoes in batches if necessary.
Cook the potatoes until they are tender but still slightly firm. You don't want them to be mushy.
While the potatoes are grilling, make the dressing. This will give the flavors time to meld.
Once the potatoes are cooked, toss them with the dressing and any other desired toppings.
Serve the potato salad warm or at room temperature.

Conclusion:

Creamy Grilled Potato Salad is a delicious and easy-to-make dish that is perfect for summer gatherings. The smoky flavor of the grilled potatoes pairs perfectly with the creamy dressing, and the addition of bacon, cheese, and chives takes this salad to the next level. Whether you're serving it at a backyard barbecue or potluck, this potato salad is sure to be a hit.