Recipes // Salads // Grilled Potato Salad

Grilled Potato Salad


By Allen Dikker


  • 6 medium potatoes (skin on), baked, cooled, sliced in half and grilled
  • 4 tablespoons drained capers
  • 4 ribs celery, thinly sliced
  • 3 green onions, thinly sliced
  • 2 tablespoons fresh dill, minced


  • 1/4 cup olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon crushed garlic
  • Grinding of fresh pepper


  1. When potatoes are cool after being grilled, slice each half horizontally in 3 strips, and then chop into chunks. Add chopped potatoes to a large mixing bowl. Add capers, celery, onion and dill and mix well.
  2. In a separate small bowl, whisk oil, vinegar, mustard and garlic until well mixed and slightly thick (the mustard will emulsify the dressing). Pour over potato salad and mix well, Grind some fresh pepper over top, mix again and taste. Adjust seasoning by adding more vinegar, oil, salt or whatever you think it needs (a squeeze of fresh lemon juice?), to your taste.
  3. Place in a nice serving bowl.
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