Grilled Potato Salad with Capers, Dill and Mustard Vinaigrette

When it’s that time of year and the grill is hot several evenings a week, I want sides that feel as well thought-out as what’s on the grates. That’s when I happily land on a grilled potato salad. It still has that comforting, filling feel people want with grilled food, but it also gets smoke, a bit of charred surface and a freshness that makes the plate feel much livelier.

This is my version with new potatoes, capers, dill and a mustard vinaigrette that ties everything together without getting heavy. It goes just as well with pork loin, chicken and fish as with ribs. If you’re doing a bigger BBQ dinner, it’s well worth checking out my ribs guide, because this salad does a really good job next to smoky, sticky meat.

The Recipe in Brief

This is not a classic creamy potato salad. Instead we let the potatoes get tender first, then pick up color on the grill and finally soak up a tangy dressing while they’re still a little warm. The result is more flavor, better texture and a salad that feels made for the grill table.

Temperatures, Times and Practical Tips

• Grill temperature: 428°F / 430 °F
• The boiling time for the potatoes is usually 12 min, depending on size.
• Grilling time: about 6 min in total.
• Keep the potatoes warm when the dressing goes on. It makes a bigger difference than you’d think.

Björn’s tip: If you want even more bite, you can swap part of the red onion for pickled red onion. The acidity lifts the potatoes nicely, especially if you’re serving it with fattier grilled food.

Serving Suggestions

This salad is really good with pork, chicken and fish. I like it especially with grilled boneless pork loin, chicken skewers or ribs, where it cuts through the smokiness and sweet glaze. It also works well on a buffet, since it holds together nicely at room temperature for a while.

Common Mistakes

• Overcooked potatoes that fall apart on the grate.
• Too little heat, which gives pale potatoes instead of grilled flavor.
• Too much dressing from the start, so everything gets soggy.
• Too little salt. Potatoes need a bit of help to taste right.

Variations and Adaptations

Swap the dill for parsley if you want a slightly more continental feel. Crumble feta over it if it’s going on a bigger summer table. If you want to lean more toward BBQ, you can add grilled spring onions or a few spoonfuls of finely chopped cornichon.

Why This Recipe Works

Potatoes are very good at carrying flavor, but only if they get the right treatment. When they’re first boiled tender and then get a dry, hot surface on the grill, two things happen: you build flavor through browning, and you create more little nooks where the vinaigrette can cling. The capers bring saltiness and acidity, the dill brings freshness, and the mustard emulsifies the dressing so it settles as a thin layer of flavor instead of running off. It’s exactly the balance of warm potato, acidity, herbaceousness and a bit of sooty surface that makes the salad feel properly grilled and not just like potatoes with a garnish.

FAQ

Can you make grilled potato salad in advance?
Yes, you can boil the potatoes ahead of time and grill them just before serving. The dressing can also be mixed earlier.

Which potatoes are best?
Small firm potatoes or new potatoes work best because they hold their shape on the grill.

Can I use a gas grill?
Absolutely. Direct medium-high to high heat works fine on gas too.

Do the potatoes have to be boiled first?
Yes, otherwise they get too much color before they’re tender in the middle.

What does the salad go with?
It’s very good with ribs, chicken, pork loin, sausages and grilled fish.