There's something about this Grilled Potato Salad with Bacon that has always appealed to me more than the cold, creamy version; it's warmer and smokier, with potatoes that get real char at the edges. Yes, the potatoes still get a quick parboil, but the foil packet on the grill is what actually gives them those crispy, caramelized edges. Half a pound of bacon and a tangy dressing, added in two stages, turn it into the cookout side dish I actually want on my plate. The bacon and green onions go on last, so neither turns soft in the dressing.
Why This One Works
I don't mind that these potatoes start with a boil, since the real payoff comes after, sealed in foil on the grill until the edges crisp up.
This is my go-to for Memorial Day, Fourth of July, and Labor Day, and it's earned that spot every summer. I also reach for it when the grill's already going for burgers or brats, since it cooks in its own foil packet without tying up the stove.
This takes about 55 minutes start to finish, most of it hands-off on the grill. You can parboil the potatoes and mix the dressing a day ahead for a genuine make-ahead potato salad, then finish everything on the grill right before you eat.
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What I Learned Making This Recipe
This recipe lived on the blog years ago. I took it down, but kept making it every summer anyway because it never stopped being good. When I brought it back, I made it even better: I hold back half the dressing, and keep the bacon and green onions off the grill until the very end.
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Ingredients & Substitutions
- Baby potatoes: Those little 1½-pound bags you see at the grocery store are perfect here. They're often already small enough that you only need to halve them (or skip cutting altogether). Red potatoes, Yukon Golds, or fingerlings all work great, just cut them into similarly sized pieces (about ¾ - 1 inch) so they cook evenly.
- Celery: Sliced thin on the diagonal for a tiny bit of crunch that holds up even after time on the grill.
- The dressing: Mayo, apple cider vinegar, stone ground mustard, and a touch of sugar. It goes on in two stages: half before the grill (so it soaks into the potatoes as they cook), half after (to keep everything creamy and fresh). Dijon is a great swap for the stone ground mustard if that's what you have on hand. If you're a potato salad purist who prefers to skip the mayo entirely, our No Mayo Potato Salad is a light, tangy alternative that's also great for a crowd.
- Bacon: Cook it separately so it stays crispy. I add it after the grill to protect that crunch.
- Green onions: Also added off the grill to preserve their color and fresh bite. No sad, yellowed onions here.
How to make Grilled Potato Salad with Bacon
- Parboil the potatoes until just fork tender.
- Whisk together the dressing ingredients.
- Toss half the dressing with the celery and warm potatoes.
- Build a double layer foil packet and seal the edges.
- Grill, turning occasionally.
- Open the packet and add the bacon, green onions and remaining dressing.
Before You Make This
- Don't overcook the potatoes at the parboil stage. Pull them the moment they're barely fork tender. They keep cooking on the grill, and potatoes that are already soft going in will fall apart by the time they come out.
- Use two layers of foil, not one. A single layer can tear on the grill grates, and you'll lose dressing straight onto the coals.
- Keep the grill at medium heat. Too hot and the dressing scorches before the potatoes pick up any color; too low and you won't get the crispy, caramelized edges that make the grill step worth it.
- Cook the bacon ahead of time. I cook it earlier in the day and crumble it in right before serving, so it stays crispy instead of steaming in the packet.
- Don't skip the two-stage dressing. The first half soaks into the potatoes while they're warm from the grill. The second half is what keeps the salad tasting fresh instead of dry by the time you serve it.
- Serve it warm. This one is best straight off the grill.
Make Ahead & Storage
Make ahead: Parboil the potatoes and make the dressing up to a day ahead. Be sure to drain the potatoes thoroughly and pat them dry before refrigerating as excess moisture will make the dressing watery. Store the potatoes and dressing separately, then assemble and grill right before serving.
Leftovers: Store in an airtight container in the fridge for up to 3 days. The bacon will soften as it sits, so keep a little extra on the side to add fresh when serving.
Reheat: Gently reheat in the microwave. A splash of apple cider vinegar or any leftover dressing freshens it right up.
FAQs
Yes! Roast the foil packet in a 400°F oven for about 25 minutes. You won't get quite the same smoky notes, but the crispy edges and flavor are still really good. It's also a great way to make a warm potato salad in the middle of winter when the grill is packed away.
Absolutely. A couple of hard-boiled eggs chopped and stirred in at the end give it a classic potato salad vibe that works really well here.
They were likely parboiled for too long and became overcooked after time on the grill. You want to boil them just until they are barely fork tender.
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Recipe
Grilled Potato Salad with Bacon
Ingredients
- 1 ½ pounds baby potatoes, chopped into ¾-1" pieces
- ½ cup mayonnaise
- ¼ cup cider vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon stone ground mustard
- Kosher salt and pepper
- 3 celery stalks, thinly sliced on the diagonal or diced
- ½ pound bacon, cooked and crumbled
- 3 green onions, chopped
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Instructions
- Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook just until barely fork tender, about 5-7 minutes depending on size. Drain well and transfer to a large bowl.1 ½ pounds baby potatoes,
- Preheat the grill to medium.
- While the potatoes are cooking, whisk together the mayonnaise, apple cider vinegar, sugar, and mustard. Season to taste with salt and pepper.½ cup mayonnaise, ¼ cup cider vinegar, 1 teaspoon granulated sugar, 1 tablespoon stone ground mustard, Kosher salt and pepper
- Pour half of the dressing over the warm potatoes. Add the celery and stir to coat.3 celery stalks,
- Layer two pieces of 18x24" heavy duty aluminum foil on top of each other. Pour the potato mixture onto the center of the foil. Fold and seal the edges to form a packet, leaving a little room inside for steam.
- Place the packet on the grill and cook for 25-30 minutes, turning every 10 minutes.
- Carefully open the foil packet (watch for steam!) and pour the potatoes into a large bowl. Add the bacon, green onions and remaining dressing. Stir to combine and serve immediately.½ pound bacon, , 3 green onions,
Notes
- Baby potatoes from a 1½-pound bag are ideal. If they're very small, you may not need to cut them at all. Red potatoes or Yukon Golds cut into ¾-1" pieces also work great.
- Parboil potatoes until just barely fork tender so they don't get mushy and fall apart when grilled. (They continue to cook on the grill.)
- Always use two layers of heavy-duty foil. One layer can tear and leak on the grill grates.
- Bacon and green onions go in after grilling to keep the bacon crispy and the onions bright and fresh.
- The dressing is added in two stages intentionally: the first half soaks into the warm potatoes on the grill; the second keeps the salad creamy when served.
- Make ahead: parboil the potatoes up to a day in advance. Drain thoroughly and pat dry before refrigerating (excess moisture will water down the dressing). Store the dressing separately and assemble right before grilling.
- Leftovers keep in an airtight container in the fridge for up to 3 days. The bacon will soften, so keep extra on hand to add fresh when serving.
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Nutrition
Nutrition info not guaranteed to be accurate.
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