Description
A smoky, creamy twist on classic potato salad made with grilled baby potatoes, crunchy celery, and a tangy paprika dressing. Perfect for BBQs and summer gatherings.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2 stalks celery, finely chopped
- 3 green onions, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and black pepper until well combined.
- Lightly oil the grill grates. Toss the halved baby potatoes in a bit of oil and place them cut-side down on the grill.
- Grill for 4–5 minutes per side, until grill marks appear and potatoes are fork-tender. Let cool slightly.
- In a large mixing bowl, combine grilled potatoes with celery, green onions, and parsley.
- Pour the dressing over the warm potatoes and toss gently until everything is well coated.
- Let the salad rest for at least 15 minutes before serving to allow flavors to meld.
Notes
- Chilling the salad for a few hours makes the flavor even better.
- Use a mix of red and yellow baby potatoes for added color and texture.
- Substitute Greek yogurt for a lighter dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: BBQ potato salad, grilled potato salad, summer side dish, vegetarian BBQ recipes