Best 9 Grilled Italian Potato Salad Recipes

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Grilled Italian potato salad is a delectable summertime dish that combines the flavors of grilled potatoes, fresh herbs, and a tangy dressing. It's a perfect side dish for grilled meats, fish, or vegetables and can also be served as a main course. With its vibrant colors and smoky flavor and robust flavors, this salad is sure to impress your family and friends.

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

ITALIAN POTATO SALAD



Italian Potato Salad image

My Nonnie used to make this potato salad for me whenever I was home for the holidays. It's a great alternative to mayo-based potato salads. Red wine vinegar works well, too.

Provided by Maria

Categories     Salad     Potato Salad Recipes     No Mayo

Time 13h45m

Yield 8

Number Of Ingredients 5

5 large potatoes, peeled and chopped
2 cloves garlic, minced
⅔ cup extra virgin olive oil
½ cup white wine vinegar
⅓ cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  • In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  • Cover and refrigerate overnight.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 40.7 g, Fat 18.9 g, Fiber 5.2 g, Protein 4.8 g, SaturatedFat 2.7 g, Sodium 17 mg, Sugar 1.8 g

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, sliced into 1/4-inch rounds
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice, from one medium lemon
1 teaspoon lemon zest
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan, plus shaved for garnish
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
  • For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

GRILLED POTATO SALAD



Grilled Potato Salad image

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Provided by Aunt-Nay

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4 green onions, chopped
2 tablespoons minced fresh parsley

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
  • Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
  • Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Nutrition Facts : Calories 290 calories, Carbohydrate 19.4 g, Cholesterol 9.9 mg, Fat 21.3 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.7 g, Sodium 456.7 mg, Sugar 1.6 g

EASY ITALIAN POTATO SALAD



Easy Italian Potato Salad image

You'll want to take this simple-to-assemble potato salad to all your picnics and outings. It's always on the menu when my tomato plants yield a bumper crop. Feel free to improvise by adding other fresh vegetables.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

5 to 6 medium red potatoes, cooked and cut into 1-inch pieces
2 garlic cloves, minced
1/2 cup chopped red onion
3 to 4 plum tomatoes, quartered
1/3 cup olive oil
3 to 4 fresh basil leaves, chopped
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and halved
1 teaspoon dried oregano
1-1/2 teaspoons salt
1/4 teaspoon pepper
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the first 10 ingredients; toss to coat. Cover and refrigerate until serving. Serve salad in a lettuce-lined bowl if desired.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 528mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

GRILLED ITALIAN POTATO SALAD



Grilled Italian Potato Salad image

Living in California, we grill year-round and tend to get tired of the same old thing. My family loves this version of potato salad. I usually make this with Italian flavors, but you can use anything you want. -Courtney Wilson, Fresno, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 13

3 pounds fingerling potatoes
1 large red onion, cut into 3/4-inch slices
1 medium sweet red pepper, halved and seeded
1/4 cup olive oil
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound hard salami, cubed
8 ounces smoked mozzarella cheese, cut into 1/2-inch cubes
2 cups grape tomatoes, halved
1 can (14 ounces) water-packed artichoke hearts, well drained and chopped
2/3 cup fresh basil leaves, torn
1/2 cup Italian salad dressing
1/4 cup Greek olives, chopped

Steps:

  • Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain., In a large bowl, toss potatoes, onion and sweet pepper with oil, salt and pepper. Transfer vegetables to a grill wok or basket; place on grill rack. Grill, covered, over medium heat or boil 4 in. from heat 15-20 minutes or until tender, stirring occasionally., Cut potatoes in half lengthwise; transfer to a large bowl. Coarsely chop onion and sweet pepper; add to potato mixture. Add remaining ingredients; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 236 calories, Fat 14g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 731mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

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.

MEDITERRANEAN GRILLED POTATO SALAD



Mediterranean Grilled Potato Salad image

Move over, grilled meat, and make way for a light and delicious potato salad from the grill.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup olive or vegetable oil
2 tablespoons chopped fresh basil leaves
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 1/2 pounds small red potatoes
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
1 small red bell pepper, chopped (1/2 cup)
1/2 cup pitted ripe olives

Steps:

  • In tightly covered container, shake all vinaigrette ingredients.
  • In 2-quart saucepan, place potatoes; add enough water just to cover potatoes. Add 1/2 teaspoon salt. Cover and heat to boiling; reduce heat to low. Cook covered about 15 minutes or until potatoes are just tender; drain. Cool slightly; cut potatoes in half. Toss with 2 tablespoons oil.
  • Heat coals or gas grill for direct heat. Cover and grill potatoes over medium heat 5 to 10 minutes, turning occasionally, until golden brown and tender.
  • In large bowl, toss potatoes, bell pepper, olives and vinaigrette.

Nutrition Facts : Calories 260, Carbohydrate 22 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 3 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g

ITALIAN POTATO SALAD



Italian Potato Salad image

Make and share this Italian Potato Salad recipe from Food.com.

Provided by Semra22

Categories     Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs red potatoes, peeled, cooked and cubed
1/4 cup sliced good quality black olives
3 -4 slices cooked and crumbled bacon
1 cup sliced mushrooms
1 -2 garlic clove, minced
1/2 cup chopped red onions or 1/4 cup chopped green onion
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried leaf thyme
1/2 teaspoon dried oregano leaves

Steps:

  • Combine the dressing ingredients and toss with the potatoes, bacon, parsley and vegetables. Cover and chill 2 hours. Tastes even better the next day.

Nutrition Facts : Calories 400.1, Fat 27.2, SaturatedFat 5.3, Cholesterol 11.6, Sodium 270.3, Carbohydrate 34.7, Fiber 5.6, Sugar 3.1, Protein 6.9

CREAMY ITALIAN POTATO SALAD



Creamy Italian Potato Salad image

Grill some Creamy Italian Potato Salad at your next barbecue. Our Creamy Italian Potato Salad is a warm side dish and a family favorite.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 8 servings, 1 cup each

Number Of Ingredients 7

2 lb. unpeeled small red potatoes, halved (about 6 cups)
1/3 cup water
2 cloves garlic, minced
1/4 cup KRAFT Zesty Italian Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
4 slices OSCAR MAYER Bacon, cooked, crumbled
4 green onions, thinly sliced

Steps:

  • Heat grill to medium-high heat.
  • Microwave potatoes and water in 2-qt. covered microwaveable dish on HIGH 8 min.; drain. Add garlic and 2 Tbsp. dressing; toss to coat.
  • Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with cooking spray; fold to make packet.
  • Grill 20 min. or until potatoes are tender, turning packet over after 10 min. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon and onions; toss lightly. Serve warm.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 1 g, Protein 4 g

Tips:

  • Choose the Right Potatoes: Yukon Gold or red potatoes are best for grilling as they hold their shape well.
  • Grill the Potatoes Properly: Grill the potatoes over medium-high heat until tender, but not mushy. You want them to have a slightly charred exterior and a creamy interior.
  • Cool the Potatoes Before Dressing: Allow the potatoes to cool slightly before dressing them. This will help prevent the dressing from becoming watery.
  • Use a Good Quality Olive Oil: Extra virgin olive oil is the best choice for dressing grilled potatoes. It has a rich flavor that will complement the potatoes well.
  • Add Fresh Herbs: Fresh herbs, such as basil, oregano, and thyme, will brighten up the flavor of the potato salad.
  • Season to Taste: Be sure to season the potato salad to taste with salt and pepper.

Conclusion:

Grilled Italian potato salad is a delicious and versatile side dish that can be served at picnics, potlucks, and barbecues. It is also a great way to use up leftover grilled potatoes. With its smoky flavor and creamy texture, this potato salad is sure to be a hit with everyone who tries it. It is a perfect dish for summer gatherings, as it can be made ahead of time and served cold or at room temperature.

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