Grilled Potato Salad Recipe

A potato salad not only made with grilled potatoes but also grilled onions and grilled peppers and seasoned with a southwestern flair. Our Grilled Spareribs and this Grilled Potato Salad make a great combination for any cookout with family and friends.
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  • 1 large red onion - cut into rings
  • 1 red pepper - stemmed, cored, cut into quarters
  • 1 yellow pepper - stemmed, cored, cut into quarters
  • 1/2 cup olive oil - more for drizzling
  • 1 small can corn - drained or 1 fresh ear of corn, cooked and cut off cob
  • 1/2 pound bacon (6-7 slices) - cooked to crisp; drained, crumbled
  • 1/2 cup cilantro
  • 2 teaspoons chilli powder
  • 3 pounds red potatoes - skin on, cut into 1
  • 3 tablespoons cider vinegar
  • Salt and pepper to taste
Container:medium bowl
30 mins
40 mins
1.25 hrs
  • Prepare onions and peppers, put cut portions in bowl, drizzle olive oil over and sprinkle with salt and pepper.
  • Heat grill to medium.
  • Place grill tray on the grill rack, place onions and peppers on the grill rack.
  • Close grill. Cook for about 5 minutes, open grill and turn vegetables over. Should have nice brown grill marks.
  • Continue to cook another 5-10 minutes. Have baking sheet ready on side to place vegetables in as they become done.
  • When vegetables are done, set aside, place prepared potatoes on grill tray.
  • Close grill, cook 10 minutes over medium heat. Open grill and turn potatoes to brown other side. Cook another 10-15 mintues, until nicely browned.
  • Place vegetables in a large serving bowl, add remaining ingredients and allow to rest at room temperature for 30 minutes or up to 2 hours before serving.
  • If you don't want to grill the vegetables, place the potatoes in large pot of boiling water, reduce heat and simmer until tender (about 15 minutes).
  • Drain, let cool, then cut into large chunks and set aside in bowl.
  • Add chopped onions and peppers to the potatoes.
  • Add corn, bacon, cilantro, chili powder, oil and vinegar. Stir to combine.
  • Salt and pepper to taste.
  • Allow to sit for at least 30 minutes and up to 2 hours at room temperature to let flavors combine.
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Grilled Potato Salad Recipe Reviews

grilled potato salad

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jwc User
Rating of 5 out of 5.0 stars
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"Well worth the effort! The grilled veggies add such great flavor and the dressing isn't mayo based, so it works better at picnics and potlucks. I used leftover sweet corn that I had cut off the cob."
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