I started grilling potato salad ingredients after a failed Fourth of July where the boiled version sat in the sun and turned into a warm, mayonnaise-coated disaster. Now I boil baby Yukon Gold potatoes until just tender, let them cool, slice them, and throw them on the grill with sliced scallions. Olive oil, salt, pepper, a few minutes per side for grill marks. The eggs get simmered for 6 to 7 minutes and dropped into an ice bath for soft-boiled centers.
You toss the grilled potatoes and scallions with lemon juice and fresh herbs like parsley, dill, or chives. Quarter the soft-boiled eggs and set them on top. The runny yolks mix into the salad as you eat. No mayonnaise, no sitting in the fridge overnight, and it tastes better warm.
Tips for Grilled Potato Salad
Boil the potatoes until just barely tender
If the potatoes are too soft, they crumble on the grill. You want them cooked through but still firm when pierced with a knife. They finish cooking on the hot grate.
Let the boiled potatoes cool before slicing and grilling. Hot potatoes fall apart when you cut them. Fifteen minutes at room temperature is enough.
Time the eggs carefully
Simmer the eggs for 6 to 7 minutes for a soft-boiled center with a jammy yolk. Immediately transfer them to an ice bath to stop the cooking.
Overcooked eggs have chalky, dry yolks that do not mix into the salad the way soft-boiled ones do. Set a timer. The difference between 7 minutes and 9 minutes is significant.
Grilled Potato Salad with Eggs
- Total Time: 30 minutes
- Yield: Serves 4
Description
Impress your guests with this grilled potato salad featuring fresh herbs, a lemon dressing, and soft boiled eggs for a creamy, mayo-free delight.
Ingredients
- 1 pound baby Yukon Gold or red potatoes
- 4 Eggland’s Best eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 scallions
- Fresh herbs like parsley, dill, or chives
- Juice of 1 lemon
Instructions
- Simmer the eggs in boiling water for about 6-7 minutes, then transfer them to an ice bath.
- Boil the potatoes until just tender, then let them cool.
- Slice the potatoes and scallions.
- Preheat the grill and toss potatoes and scallions with olive oil, salt, and pepper.
- Grill the potatoes and scallions until they have grill marks.
- In a bowl, combine grilled potatoes, scallions, lemon juice, and fresh herbs.
- Top with quartered soft boiled eggs and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
Frequently Asked Questions
Can I use a different potato?
Red potatoes or fingerlings both work. They hold their shape after boiling and grilling. Avoid russet potatoes, which are too starchy and fall apart.
Can I make this with hard-boiled eggs?
You can, but you lose the runny yolk that acts as a sauce in the salad. If you prefer hard-boiled, cook for 10 to 12 minutes. The salad still tastes good but has a different character.
What fresh herbs work best?
Parsley, dill, and chives are all good individually or combined. Use at least 2 tablespoons of chopped herbs. They brighten the smoky grilled potatoes and balance the rich egg yolks.
Grilled potato salad is a revelation.
Made this for a barbecue and it beat the usual mayo version by a mile. so good with the eggs and that bit of char, a delicious keeper!
I grilled the potatoes and scallions like you said and it added this smoky edge that a boiled salad never has, no soggy mess at all. So good and no more sad mayonnaise puddle sitting in the sun at the cookout. This is my potato salad from now on, thank you for fixing the worst part of summer!