Grilled Potato Salad

Grilled Potato Salad

Total Time

25 minutes

Serving Size



  • 2 lb gold potatoes (6–8)
  • 1 small red onion
  • 3 ribs celery
  • 3 tablespoons canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 cup chunky blue cheese (or ranch) dressing
  • ⅓ cup cooked bacon pieces
  • Crumbled blue cheese (optional for serving)


  1. Preheat grill (or grill pan) on medium. Cut potatoes into 1/4-inch-thick slices; toss with oil, salt, and pepper. Slice onion and celery thinly.
  2. Grill potatoes over indirect heat 5–6 minutes on each side, turning often, until tender.
  3. Combine potatoes with dressing, onions, celery, and bacon until blended. Serve potato salad warm or cold, topped with crumbled blue cheese, if using.

Other preparation methods

Sauté: Preheat large sauté pan on medium 2–3 minutes. Chop 2 slices bacon into 1-inch pieces and place in pan (wash hands). Cook 6–7 minutes until crispy. Add 2 cups sliced potatoes and 1 cup sliced onions; cook and stir 13–15 minutes until potatoes are tender.

Nutritional information

Amount per ¼ recipe serving: Calories 650, Total Fat 47.00g, Sat Fat 8.00g, Trans Fat 0.00g, Chol 35mg, Sodium 910mg, Total Carb 43g, Fiber 3.00g, Sugars 1g, Protein 12g, Calc 4%, Vit A 2%, Vit C 80%, Iron 10%