Flavor Filled Grilled Potato Salad Recipe On The Side

Grilled potato salad is packed with flavor and it makes a great summer side dish. It’s a great way to use up leftover grilled potatoes.

Flavor Filled Grilled Potato Salad Recipe On The Side


Nutrition per serving:

198 Cals, 6.6g Protein, 121.5g Carbs, 9.5g Fat

I love grilled potatoes in the summer.  Especially when you create a foil pack of peeled, diced potatoes and top them off with spices and a little butter or toss them in in a little olive oil, cook them up and YUM!  They make a delicious side all on their own.

When I’m making them for dinner, I create two foil packs; one for dinner and one to turn into a potato salad for another dinner or a picnic share.

Mmmm, this potato salad is full of added flavor.  The seasoned grilled potatoes with cooked onions, cooked bacon, hard boiled eggs, a little mayo and a dash of dijon mustard is just the right mix.  It’s amazing how a little grill flavor changes the potato salad just enough to create a new potato salad serve.

Here is the recipe to cook, cool and stir to perfection…

Equipment Needed



Cutting board

Large Bowl



Measuring spoons

Measuring cups

Shopping List



Vidalia Onion



Onion powder

Sea salt

Garlic powder

Olive oil


Golden mustard

More thoughts on making this Grilled Potato Salad

How to Hard Boil Eggs:

1. Place the eggs into a pan and cover with cold water, approximately one inch above the eggs.
2. Bring the water in the pan to a rolling boil.
3. Place a cover on the pan, set the time and let the eggs cook at the boiling state for approximately 7 minutes.
4. Turn off the burner and let the eggs continue to set in the hot water, covered for an additional 7 minutes.

Cooking the bacon in the oven:

  1. Preheat the oven to 400 degrees.
  2. Cover a baking sheet with foil or parchment paper
  3. Add the bacon strips.
  4. Cook the bacon for approximately 20 minutes; until crisp.

Main Summer Dish Yum: Consider serving this grilled potato salad with my delicious Grilled Onion Burgers for your next gathering.

Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 4 servings. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.

Yield: 8

Grilled Potato Sald

Potato salad in a blue bowl on a picnic table
Prep Time 40 minutes
Total Time 40 minutes


  • 4 white potatoes, medium sized
  • 2 hard-boiled eggs
  • ½ Vidalia onion
  • ¼ cup cooked bacon pieces
  • 1 teaspoon paprika
  • ¾ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • Olive oil
  • ½ cup mayonnaise
  • 1 teaspoon golden mustard


      1. Peel and dice the potatoes into bite size pieces. 
      2. Peel, slice and finely dice the Vidalia onion.
      3. Place the cut potatoes and the diced onions onto a large piece of foil.  Add the spices to the potatoes and a light layer of oil, just enough to coat everything lightly.  Toss the ingredients together until all of the spices appear evenly distributed.
      4. Seal the foil by bring the edges together and rolling them to create a foil pocket.
      5. Place the potatoes in the foil on a preheated grill and cook until the potatoes are tender.  Depending on your grill, 20 – 30 minutes.
      6. Let the potatoes cool completely.
      7. Peel the hard-boiled eggs and finely chop the eggs.
      8. Stir the cooled, seasoned potatoes together with the eggs, bacon, mayonnaise and mustard. 
      9. Serve cool.

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