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Grilled Potato Salad


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  • 2 pounds Yukon gold potatoes (6 medium)
  • 1 tablespoon olive oil
  • 1/3 cup white balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon snipped fresh sage
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 cups fresh baby spinach
  • 4 slices bacon, crisp-cooked, drained, and crumbled
  • 2 hard-cooked eggs, coarsely chopped
  • 1/4 cup finely chopped red onion


Servings 8
Adapted from


Step 1

1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Rub potatoes with the 1 tablespoon oil.

2. For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat above center of grill. Place potatoes on grill rack over center of grill. Cover and grill for 50 to 60 minutes or until potatoes are tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

3. Meanwhile, for vinaigrette, in a screw-top jar combine vinegar, the 1/3 cup oil, the sage, mustard, maple syrup, garlic, salt, and pepper. Cover and shake well. Set aside.

4. Remove potatoes from grill; cool slightly. Coarsely chop potatoes. Transfer potatoes to an extra-large bowl. Stir in spinach, bacon, eggs, and red onion. Drizzle with vinaigrette; toss gently to coat.

Nutrition Facts (Grilled Potato Salad) Servings Per Recipe 8,
cal. (kcal) 221,
Fat, total (g) 14,
chol. (mg) 56,
sat. fat (g) 3,
carb. (g) 19,
Monosaturated fat (g) 9,
Polyunsaturated fat (g) 1,
fiber (g) 2,
sugar (g) 5,
pro. (g) 5,
vit. A (IU) 583,
vit. C (mg) 16,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 32,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 209,
Potassium (mg) 528,
calcium (mg) 30,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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