Grilled Potato Salad with Scallion Vinaigrette is a game-changer when it comes to reimagining a classic side dish. Instead of relying on the traditional boiled potatoes and heavy mayonnaise dressing, this version takes simple baby potatoes to the grill, where they develop smoky charred edges and a satisfying crispness.
Tossed in a zesty scallion vinaigrette, the salad balances earthy potatoes with fresh, tangy, and slightly sweet flavors. Perfect for summer cookouts, backyard gatherings, or even a cozy weeknight dinner, this dish proves that potato salad doesn’t have to be ordinary. Whether you enjoy it warm straight off the grill or chilled for a refreshing bite, it’s a versatile recipe that easily adapts to variations like adding bacon, arugula, or creamy mayo for extra richness.
What Makes Grilled Potato Salad with Scallion Vinaigrette Unique
Unlike the classic boiled potato salad, grilling adds a smoky, charred depth that pairs beautifully with the fresh tang of scallion vinaigrette. The vinaigrette—made with scallions, olive oil, mustard, vinegar, and a touch of citrus—brightens the earthy potatoes.
Why Grilled Potato Salad Stands Out
- Smoky charred texture instead of plain boiled potatoes
- Lighter vinaigrette dressing compared to heavy mayo-based salads
- Works as both a warm side dish or a chilled salad
- Pairs well with grilled meats, fish, or vegetarian mains
Easy Grilled Potato Salad with Scallion Vinaigrette: A Step-by-Step Guide
Here’s how to make the perfect easy grilled potato salad with scallion vinaigrette at home.
Ingredients
- 2 pounds baby potatoes (Yukon gold or red work best)
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Scallion Vinaigrette:
- 5 scallions (grilled or charred)
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar or white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prep the potatoes: Boil potatoes for 8–10 minutes until fork-tender. Drain and let cool slightly.
- Grill: Toss potatoes with olive oil, salt, pepper, and paprika. Grill over medium-high heat for 3–4 minutes per side until lightly charred.
- Make vinaigrette: Blend scallions, olive oil, vinegar, mustard, garlic, salt, and pepper until smooth.
- Combine: Toss grilled potatoes with vinaigrette. Garnish with fresh herbs like parsley or dill.
Tip: Serve warm for comfort food vibes or chill for a refreshing summer salad.
Ingredients You Need for the Best Grilled Potato Salad with Scallion Vinaigrette
While the classic recipe is simple, you can add layers of flavor with these ingredients:
- Potatoes: Baby Yukon gold or fingerling potatoes hold their shape best.
- Scallions: Bring a mild onion flavor that balances the charred potatoes.
- Dressing Base: Olive oil, vinegar, mustard, and garlic for brightness.
- Fresh Herbs: Dill, parsley, or basil elevate freshness.
- Add-ins: Bacon, mayo, or arugula for exciting variations.
How to Make Scallion Vinaigrette for Potato Salad
The vinaigrette is the soul of this salad.
Basic Scallion Vinaigrette
- Char scallions until slightly blackened.
- Blend with olive oil, vinegar, mustard, garlic, salt, and pepper.
- Adjust acidity by adding lemon juice if needed.
This zesty, smoky dressing makes the potato salad recipe light yet full of flavor.
Grilled Potato Salad with Mayo: A Creamy Twist
If you prefer a creamier texture, you can add mayo.
Method
- Mix half scallion vinaigrette with ¼ cup mayonnaise.
- Toss with grilled potatoes for a creamy yet tangy flavor.
- Garnish with chives for extra freshness.
This style combines the classic creamy potato salad recipe with the modern grilled version.
Adding Smoky Flavor: Grilled Potato Salad with Bacon
Bacon brings crunch, smokiness, and indulgence.
Steps
- Cook 6–8 strips of bacon until crispy.
- Chop into small bits.
- Mix into grilled potato salad before serving.
The combination of grilled potatoes, scallion vinaigrette, and bacon is perfect for BBQs and potlucks.
Arugula Potato Salad: A Fresh Alternative
Ingredients You’ll Need
- 2 pounds baby potatoes (Yukon gold or red potatoes work best)
- 3 tablespoons olive oil (for grilling/roasting)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3 cups fresh arugula (washed and dried)
- 1 lemon (zest + juice)
- 4 scallions, chopped
- ¼ cup olive oil (for dressing)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey or maple syrup (optional for sweetness)
Step-by-Step Instructions
1. Prepare the Potatoes
- Wash and cut potatoes into halves or quarters (bite-sized).
- Boil for 8–10 minutes until just tender. Drain and let cool slightly.
2. Grill or Roast the Potatoes
- Toss boiled potatoes with olive oil, salt, pepper, and garlic powder.
- To Grill: Place on a medium-high grill, cook 3–4 minutes per side until charred.
- To Roast: Spread on a baking sheet and roast at 425°F (220°C) for 25–30 minutes until golden and crispy.
3. Make the Lemon-Scallion Dressing
- In a small bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, garlic, scallions, salt, and honey (if using).
4. Assemble the Salad
- Place fresh arugula in a large bowl.
- Add warm grilled/roasted potatoes.
- Pour dressing over the top and toss gently to combine.
5. Serve and Enjoy
Serve immediately for a warm salad, or chill for 30 minutes for a refreshing cold version.eat for summer picnics.
Garnish with extra lemon zest or shaved Parmesan (optional).
Creamy Grilled Potato Salad for Summer Gatherings
For those who love richness, create a creamy grilled potato salad by blending:
- Mayo or Greek yogurt
- Scallion vinaigrette
- Chopped herbs like dill and parsley
This gives a smooth, tangy base while keeping the smoky potato flavor.
Classic Potato Salad Recipe vs. Grilled Potato Salad
| Feature | Classic Potato Salad | Grilled Potato Salad |
|---|---|---|
| Cooking Method | Boiled | Grilled + Boiled |
| Dressing | Mayo-heavy | Scallion vinaigrette (light) |
| Flavor | Creamy, mild | Smoky, zesty, bold |
| Texture | Soft | Crispy edges, tender inside |
Potato Arugula Salad Allrecipes Inspiration
On Allrecipes, potato arugula salad often combines boiled potatoes, arugula, and lemon dressing. You can enhance this by grilling potatoes for extra flavor.
Use scallion vinaigrette instead of plain lemon dressing for an upgrade.
Roasted Potato Arugula Salad for a Healthy Upgrade
Not grilling today? You can roast potatoes in the oven instead.
- Roast potatoes at 425°F (220°C) for 25–30 minutes until crispy.
- Toss with arugula and scallion vinaigrette.
This roasted potato arugula salad is a great healthy option when grilling isn’t possible.
Tips for Perfectly Grilled Potatoes Every Time
- Parboil first: Ensures soft centers and prevents burning.
- Oil generously: Prevents sticking on the grill.
- Cut evenly: Uniform slices cook evenly.
- Use skewers: Makes flipping easier.
Best Herbs and Spices to Elevate Grilled Potato Salad
- Dill: Fresh and slightly tangy.
- Rosemary: Earthy and fragrant.
- Paprika: Adds smoky depth.
- Parsley: Bright and refreshing.
How to Store and Reheat Grilled Potato Salad
- Store in an airtight container in the fridge for up to 3 days.
- To reheat: Warm gently in a skillet or serve cold as a chilled salad.
- Avoid microwaving mayo-based versions (they may split).
Variations of Grilled Potato Salad for Every Occasion
- Vegan: Use only vinaigrette and herbs.
- Picnic Style: Chill before serving.
- BBQ Style: Add bacon, mustard, or hot sauce.
- Healthy: Use Greek yogurt instead of mayo.
What to Serve with Grilled Potato Salad with Scallion Vinaigrette
- Grilled chicken or steak
- Burgers and sausages
- Grilled fish (salmon, tilapia)
- Vegetarian mains like grilled portobello mushrooms
Nutritional Benefits of Grilled Potato Salad with Scallion Vinaigrette
| Nutrient | Benefit |
|---|---|
| Potatoes | Rich in potassium and vitamin C |
| Scallions | Provide antioxidants and mild onion flavor |
| Olive Oil | Heart-healthy fats |
| Arugula | Adds vitamin K and fiber |
Common Mistakes to Avoid When Making Potato Salad
- Overcooking potatoes (they turn mushy).
- Not seasoning potatoes while warm (they absorb flavor better).
- Adding too much dressing (overwhelms flavors).
- Serving immediately without letting flavors meld.
Gluten-Free and Vegan Options for Grilled Potato Salad
- Gluten-Free: Naturally gluten-free; just check condiments.
- Vegan: Skip mayo and bacon, stick to vinaigrette and herbs.
Final Thoughts
This dish is more than just a side—it’s a star of summer gatherings. With endless variations like creamy grilled potato salad, lemon arugula potato salad, grilled potato salad with mayo, and even roasted potato arugula salad, you can tailor it to any taste. Light yet satisfying, smoky yet fresh, this recipe is proof that potato salad doesn’t have to be ordinary.
