Best 9 Creamy Herb Grilled Potato Salad Recipes

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In this age of fast-paced living, it has become increasingly difficult to find the time to prepare healthy and delicious meals. One dish that offers a perfect balance of convenience and taste is creamy herb grilled potato salad. This delectable dish can be easily prepared using simple ingredients, and it is sure to be a hit at your next gathering. Whether you are a seasoned cook or a novice in the kitchen, this article will provide you with a step-by-step guide to creating a creamy herb grilled potato salad that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, prepare your grill, and let's embark on a culinary journey that will satisfy your taste buds and nourish your soul.

Let's cook with our recipes!

GRILLED FINGERLING POTATO SALAD WITH CREAMY HERB DRESSING



Grilled Fingerling Potato Salad with Creamy Herb Dressing image

Shake up plain potato salad by grilling the potatoes and tossing them in a cream cheese-based, herb-packed dressing.

Provided by Samantha Seneviratne

Categories     Side dishes

Yield 6

Number Of Ingredients 11

3 oz. cream cheese, softened
1/2 cup packed chopped mixed fresh herbs, such as dill, parsley, chives, mint, or basil (use at least 3)
1/4 cup whole milk
2 Tbs. mayonnaise
4 tsp. white wine vinegar
1 Tbs. grainy Dijon mustard
1/2 tsp. finely grated lemon zest
Kosher salt and freshly ground black pepper
3 lb. fingerling potatoes, halved lengthwise
8 large shallots, peeled and halved
3 Tbs. olive oil

Steps:

  • In a large bowl, combine the cream cheese, herbs, milk, mayonnaise, vinegar, mustard, lemon zest, and 3/4 tsp. each salt and pepper. Blend with an electric hand mixer on medium speed until smooth; set aside. Prepare a gas or charcoalgrill for indirect cooking over medium-high heat: On a gas grill, heat all burners on medium high and then turn off all but one burner just before cooking the potatoes; on a charcoal grill, bank the coals to one side of the grill. In another large bowl, toss the potatoes and shallots with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the potatoes and shallots on the cooler side of the grill (if the bars on your grill grates are far apart, lay a piece of foil down and put the potatoes and shallots on it), cover, and cook until tender and golden-brown, flipping once, 10 to 15 minutes. Transfer the potatoes to the bowl of dressing. Transfer the shallots to a cutting board, coarsely chop, and then add them to the potatoes. Stir gently to combine. Season to taste with salt and pepper. Serve warm.

Nutrition Facts : ServingSize 6, Calories 340 kcal, Fat 140 kcal, SaturatedFat 4.5 g, TransFat 16 g, Carbohydrate 44 g, Fiber 4 g, Protein 6 g, Cholesterol 20 mg, Sodium 300 mg, UnsaturatedFat 10 g

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, slice into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish

Steps:

  • Add the potatoes to a large pot and cover with water. Season generously with salt. Place over medium-high heat and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and set aside to cool, 5 to 7 minutes.
  • Preheat a grill pan over medium-high heat. Toss the cooled potatoes with the olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
  • Make the dressing by adding the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce and some salt and pepper to a mason jar. Secure the lid and shake until well combined.
  • Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle over the scallions and serve.

HERB POTATO SALAD



Herb Potato Salad image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 pounds small white boiling potatoes
Kosher salt
2 tablespoons good dry white wine
2 tablespoons chicken stock
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon Dijon mustard
Freshly ground black pepper
2/3 cup good olive oil
1/4 cup red onion, finely diced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm.
  • Meanwhile, in a small bowl, whisk together the wine, chicken stock, lemon juice, garlic, mustard, 2 teaspoons salt and 3/4 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
  • When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the onion, tarragon and parsley, and salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

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.

Categories     Appetizers

Yield 4 as an entree, 8 as a starter

Number Of Ingredients 10

1/2 cup (125 mL) GAY LEA - Gold Premium Sour Cream
1/4 cup (50 mL) parsley, chopped
3 tbsp (45 mL) white wine vinegar
1 tbsp (15 mL) honey
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt and freshly ground pepper, each
1 1/2 lb (750 g) potatoes, mini and halved
2 tbsp (30 mL) GAY LEA - Spreadables Regular
1/2 cup (125 mL) celery, chopped, or peas
1/2 cup (125 mL) radishes, chopped

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 a 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.

CREAMY POTATO SALAD WITH HERBS



Creamy Potato Salad With Herbs image

Make and share this Creamy Potato Salad With Herbs recipe from Food.com.

Provided by Lavender Lynn

Categories     Potato

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

6 lbs desiree potatoes (red potatoes)
1 cup sour cream
1 cup mayonnaise, good-quality whole-egg
1/4 cup dill, coarsely chopped fresh
1/4 cup parsley, coarsely chopped fresh continental
1 garlic clove, crushed
2 tablespoons mint, finely chopped fresh
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
4 green shallots, ends trimmed, thinly sliced

Steps:

  • Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters.
  • Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper.
  • Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately.
  • Notes.
  • You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.

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     Gay Lea Foods Co-operative®

Time 45m

Yield 6

Number Of Ingredients 12

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 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

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 GARLIC RED POTATO SALAD



Creamy Garlic Red Potato Salad image

This is a great tasty potato salad for a summer day. Great with grilled steak, chicken, or fish. It is best if made early in the day if you are serving it for dinner! Prep time includes minimum refrigeration time.

Provided by TishT

Categories     Potato

Time 3h5m

Yield 8 serving(s)

Number Of Ingredients 10

8 medium red potatoes
5 cloves garlic
1 1/2 teaspoons salt
1 teaspoon black pepper, freshly ground
1/2 cup red onion, chopped
3 stalks celery, chopped
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1/4 cup Italian parsley, chopped
1 envelope lipton savory herb with garlic soup mix

Steps:

  • Place the potatoes and garlic in a saucepan with water to cover.
  • Bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
  • Drain the potatoes, saving the garlic cloves When the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
  • Season them with the salt and pepper, add the onion and celery, and toss to combine.
  • In a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
  • Pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
  • Cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.

Nutrition Facts : Calories 334.1, Fat 15.2, SaturatedFat 2.3, Cholesterol 11.5, Sodium 844, Carbohydrate 46.9, Fiber 4.3, Sugar 6.3, Protein 5

GRILLED HERB AND GARLIC TRIPLE POTATO SALAD



Grilled Herb and Garlic Triple Potato Salad image

Three kinds of potatoes, grilled in foil packets until tender, are tossed together with a creamy herb and garlic sauce and sliced green onions.

Provided by Allrecipes Member

Time 50m

Yield 8

Number Of Ingredients 5

1 pound Yukon Gold potatoes, cut into 1-inch chunks
1 pound red potatoes, cut in 1-inch chunks
1 pound sweet potatoes, peeled, cut into 1-inch chunks
1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme
4 medium (4-1/8" long)s green onions, thinly sliced

Steps:

  • Heat barbecue to medium heat.
  • Spoon each variety of potato onto separate large sheet of heavy-duty foil. Drizzle with oil; toss potatoes until evenly coated with oil. Fold foil to make 3 packets.
  • Grill Yukon gold and red potato packets 10 min. Add sweet potato packet to barbecue and grill all for another 10 min. Turn all packets over; grill 10 min. more or until potatoes are tender.
  • Empty packets into large bowl. Add Cooking Creme; toss to evenly coat. Stir in onions.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 33.6 g, Cholesterol 15.8 mg, Fat 4.4 g, Fiber 3.5 g, Protein 5.3 g, SaturatedFat 2.7 g, Sodium 280 mg, Sugar 4.5 g

Tips:

  • Choose the right potatoes: For a creamy potato salad, Yukon Gold or red potatoes are the best choices because they hold their shape well and have a creamy texture when cooked.
  • Cook the potatoes properly: To prevent the potatoes from becoming mushy, cook them until they are just tender when pierced with a fork. Overcooked potatoes will fall apart when tossed with the dressing.
  • Use a flavorful dressing: The dressing is what makes potato salad special, so don't skimp on the ingredients. Use a combination of mayonnaise, sour cream, Dijon mustard, fresh herbs, and spices to create a dressing that is both creamy and flavorful.
  • Add mix-ins: To add more flavor and texture to your potato salad, try adding some mix-ins such as bacon, chopped hard-boiled eggs, celery, or red onion.
  • Chill the potato salad before serving: This will allow the flavors to meld and will make the salad more refreshing.

Conclusion:

Creamy herb grilled potato salad is a delicious and versatile side dish that can be enjoyed at any time of year. With its creamy and flavorful dressing, tender potatoes, and mix-ins, this salad is sure to be a hit at your next gathering. So fire up the grill and get cooking!

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