Grilled Potato Salad with Balsamic Vinaigrette and Bell Peppers
A smoky twist on classic potato salad featuring grilled Yukon gold potatoes, red bell peppers, and sweet onions tossed in a tangy balsamic vinaigrette. The grilling adds depth and char while keeping the potatoes tender. Perfect for summer barbecues, potlucks, or as a hearty side dish that stands apart from traditional mayo-based versions. The combination of fresh herbs and caramelized vegetables creates a vibrant, flavorful salad that works beautifully served warm or at room temperature.
Ingredients
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon garlic, finely minced
- ½ lemon lemon, juiced
- 3 pounds baby Yukon gold potatoes, halved or cut into thirds if largefingerling potatoes1:1vegetable
similar waxy texture
- 1 red bell pepper red bell pepper, cheeks removed
- 1 vidalia onion vidalia onion, sliced into 1/2-inch thick slices
- 1 red onion red onion, sliced into 1/2-inch thick slices
- olive oil spray
- 2 tablespoons parsley, minced
- 4 green onions green onions, thinly sliced (dark and light green parts only)
Instructions
- 1
Combine olive oil, balsamic vinegar, mustard, garlic, and lemon juice in a glass jar and shake well
- 2
Preheat grill to 400°F
- 3
Thread potato halves onto metal skewers and place on rimmed baking pan
- 4
Spray skewered potatoes, bell pepper, and onion slices with olive oil on all sides
- 5
Grill skewers, onions, and pepper for 12-15 minutes, turning halfway through
- 6
Remove when potatoes are easily pierced with fork and let cool 5 minutes
- 7
Chop the grilled onions and red pepper
- 8
Slide potatoes off skewers into mixing bowl
- 9
Add chopped pepper, onions, and minced parsley to potatoes
- 10
Pour dressing over vegetables and season with salt and pepper
- 11
Toss well to combine and transfer to serving dish
- 12
Sprinkle with sliced green onions before serving
Tips
Use metal skewers for even heat distribution and easier handling when grilling the potatoes.
Cut potatoes uniformly to ensure even cooking and prevent some pieces from burning while others remain undercooked.
Make the dressing ahead of time to let the garlic mellow and flavors meld together.
Good to Know
Refrigerate covered for up to 3 days. Bring to room temperature before serving.
Can be made 1 day ahead. Store covered in refrigerator and bring to room temperature before serving.
Serve warm from the grill or at room temperature for best flavor.
Common Mistakes
Cut potatoes uniformly to avoid uneven cooking on the grill.
Don't skip the cooling time before handling hot skewers to avoid burns.
Substitutions
similar waxy texture
FAQ
Can I make this without a grill?
Yes, roast the vegetables in a 425°F oven for 20-25 minutes, turning once halfway through until tender and lightly caramelized.
What if I don't have metal skewers?
Soak wooden skewers in water for 30 minutes before using, or place potato pieces directly on grill grates using a grill basket.
How long will this keep in the refrigerator?
The potato salad will keep covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.