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Lemony Grilled Potato Salad

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  • Author: Natalie McLaury
  • Total Time: 45 minutes
  • Yield: 6 1x


A mayo-less potato salad that’s made on the grill!


  • 2 pounds small Yukon gold potatoes
  • 3 tbsp extra-virgin olive oil, divided
  • 1 small red onion, cut into 1/2-inch thick slices
  • 1 red bell pepper, cut in half and seeded
  • cooking spray
  • 3 tbsp chopped fresh basil
  • 2 tbsp chopped fresh chives (I subbed rosemary)
  • 3 tbsp fresh lemon juice
  • 1 tsp capers
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper


  1. Preheat grill to medium-high heat.
  2. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat and simmer for 15 minutes, or until potatoes are tender. Drain and allow to cool slightly. Cut potatoes in half. Toss potatoes with 2 tsp of oil in a large bowl, tossing to coat.
  3. Brush onion and bell pepper with 1 tsp oil. Place potatoes, onion, and bell pepper on a grill rack coated with cooking spray. Grill for 5 minutes on each side, until tender. Remove vegetables from the grill and cool slightly. Cut bell pepper into strips and onion into quarters.
  4. Toss remaining 2 tbsp olive oil with herbs, capers, lemon juice, salt, and pepper in a large bowl, whisking to combine. Add vegetables to the bowl and toss to coat.


from Cooking Light June 2012

  • Prep Time: 15 mins
  • Cook Time: 30 mins
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