If you’re on the hunt for potato salad recipes that are bold, fresh, and not drowning in mayo, this grilled potato salad is a must-make. My bestie and I discovered this gem 15 years ago while flipping through a magazine on a beach vacation, and it’s been our ultimate summer obsession ever since.
Every July, we make it with red, white, and blue potatoes to give it a patriotic twist—but no matter when you serve it, it’s always a hit. With tangy lemon juice, fresh herbs, and just the right touch of char, this is the perfect potato salad for any cookout or casual dinner.
Why You’ll Love This Grilled Lemon Potato Salad:
- No mayo needed: A refreshing twist on the classic potato salad recipe
- Great warm or at room temperature: No need to fuss about refrigeration at outdoor parties
- Grilled to perfection: Adds smoky flavor and irresistible texture
- Make-ahead magic: Even better after marinating overnight
Ingredients:
- 2 lbs small potatoes (red, white, and blue or yellow creamers)
- 1 red bell pepper, halved and cored
- 1 red onion, sliced into rounds
- 3 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil (plus 1 tbsp for grilling)
- 3 tbsp chopped fresh basil
- 2 tbsp chopped fresh chives
- 1 tsp drained capers
- Salt and ground black pepper, to taste
How to Make This Grilled Potato Salad:
- Boil the potatoes:
Place the potatoes in a saucepan and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and let cool until just warm or at room temperature. - Prep for the grill:
Slice the potatoes in half. Toss with 1 tablespoon olive oil, salt, and ground black pepper. - Grill to perfection:
Preheat grill to medium-high. Grill potatoes, bell pepper halves, and onion slices for about 5 minutes per side until lightly charred and tender. - Chop and combine:
Dice the grilled veggies and mix with the potatoes in a large bowl. - Finish the salad:
Drizzle with remaining olive oil and lemon juice. Stir in basil, chives, and capers. Toss gently and season with more salt and pepper to taste.
Tips for the Best Grilled Potato Salad:
- Serve warm or cold: It’s delicious right off the grill or served chilled the next day.
- Meal prep win: This salad holds up beautifully when made ahead.
- Flexible & forgiving: Add in grilled corn, zucchini, or green beans for a twist on classic potato salad recipes.
How to Store Grilled Potato Salad
This grilled potato salad stores like a dream, making it perfect for meal prep or prepping ahead for a party.
Once the salad has cooled to room temperature, transfer it to an airtight container and store it in the fridge for up to 4 days. The flavors actually get better as they sit—hello, easy next-day lunch!
Before serving leftovers, give it a quick toss to redistribute the lemony dressing. If it looks a little dry after chilling, you can always add a small splash of olive oil or lemon juice to freshen things up.
Bonus: Since there’s no mayo, it’s totally safe to bring along to picnics, cookouts, and potlucks—no stressing about keeping it on ice.
How to Cook the Potatoes in an Instant Pot
Want to skip the stovetop? The Instant Pot makes it super easy to get perfectly tender potatoes with less babysitting.
Here’s how:
- Place 2 pounds of small potatoes in the Instant Pot with 1 cup of water.
- Lock the lid, set the valve to “Sealing,” and cook on Manual/Pressure Cook for 4 minutes.
- Once the timer goes off, do a quick release to let out the steam.
- Drain the potatoes and let them cool until you can handle them, then slice in half and continue with the recipe as usual.
This method is great when you’re short on time—or just don’t want to boil a big pot of water in the summer heat!
More BBQ-Worthy Dishes to Try
If you’re hosting a summer cookout or bringing a dish to share, this grilled potato salad is just the beginning. Here are a few other easy, crowd-pleasing recipes to round out your BBQ menu:
- Dill Pickle Potato Salad – For the pickle lovers out there, this creamy and tangy version is always a hit. It’s bold, zippy, and totally addictive.
- Chopped Wedge Salad – A refreshing, crisp salad with all the classic wedge toppings—bacon, tomato, onion, and creamy dressing—chopped for easy serving.
- Club Salad Sandwich Pasta Salad – Like a club sandwich in pasta form! Loaded with turkey, bacon, lettuce, tomato, and a simple dressing, it’s hearty enough to be a meal.
With these recipes in the mix, you’ve got yourself a full BBQ lineup that’ll keep everyone happy—whether they’re here for the sides, the mains, or just an excuse to hang out and eat great food.
Final Thoughts
This grilled lemon potato salad is fresh, flavorful, and totally mayo-free. Whether you’re prepping for a Fourth of July BBQ or just looking for the perfect potato salad to wow your friends, this one checks all the boxes.
It’s no wonder my best friend and I still swoon over it every summer. Go ahead—boil, grill, and toss your way to potato salad greatness.
FOR MORE INEXPENSIVE MEAL PREP RECIPES CHECK OUT THESE VIDEOS:
- 3 Delicious Pantry Friendly Meals
- 105 Meals for $115 – Feeding My Family For a week
- The Top 10 Secrets to saving big on food!
MORE MEAL PREP RECIPES TO TRY:
- Instant Pot Chicken and Potatoes
- Cheesy Tortellini Bake(My Kids LOVE THIS!)
- Rotisserie Chicken Enchiladas! (These are SO EASY!)
Grilled Lemon Potato Salad (No Mayo!)
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Fresh and flavorful grilled lemon potato salad with red, white, and blue potatoes, grilled veggies, and a bright lemon-herb dressing—perfect for summer BBQs!
Ingredients
-
2 lbs small potatoes (red, white, and blue or yellow creamers)
-
1 tbsp extra virgin olive oil
-
Salt and ground black pepper, to taste
-
1 red bell pepper, cored and halved
-
1 red onion, peeled and sliced into rounds
-
2 tbsp extra virgin olive oil (for dressing)
-
3 tbsp fresh basil, chopped
-
2 tbsp fresh chives, chopped
-
3 tbsp lemon juice
-
1 tsp drained capers
Instructions
-
Place potatoes in a saucepan, cover with water, and bring to a boil. Cook until tender, about 15 minutes. Drain and cool until cool enough to handle.
-
Slice potatoes in half, drizzle with 1 tbsp olive oil, salt, and pepper. Set aside.
-
Preheat grill to medium-high. Grill potatoes, red pepper, and onion for about 5 minutes per side until tender and charred.
-
Dice cooled peppers and onions. In a bowl, combine potatoes, peppers, onions, 2 tbsp olive oil, basil, chives, lemon juice, and capers. Toss well and season with salt and pepper to taste.
-
Serve warm or chill overnight for a refreshing cold salad.
- Prep Time: 10
- Cook Time: 35
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