Grilled Potato Salad

by Susan Hanna

This recipe from Williams-Sonoma Essentials of Grilling uses small new potatoes. They are parboiled, grilled and then tossed with red onion, red pepper, parsley and a mustard vinaigrette. Crispy bacon is a delicious addition.

Avoiding Additives and Preservatives

Look for bacon preserved with celery salt instead of nitrites. I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon and Bubbies Pure Kosher Dill Pickles. For more recipes using all-natural ingredients, visit Eye For A Recipe.


  • 2 lbs (1 kg) red, white and/or blue new potatoes, unpeeled
  • Vegetable oil, for brushing
  • 5 slices lean bacon
  • ¼ cup (60 ml) olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 2 tsp (10 ml) Dijon mustard
  • 2 tbsp (30 ml) chopped dill pickle
  • Salt and freshly ground pepper
  • 1 cup (250 ml) chopped red bell pepper
  • 1 small red onion, thinly sliced
  • 1/3 cup (15 g) chopped fresh flat-leaf parsley


  1. Bring a saucepan three-fourths full of water to boil. Add the potatoes and parboil just until they can be pierced with a knife but are not completely tender, 5-7 minutes. Do not overcook. Drain and pat dry. Brush potatoes with vegetable oil.
  2. Prepare a charcoal or gas grill for direct grilling over medium-high heat.
  3. Place bacon in cast-iron frying pan over the hottest part of the barbecue (you can also cook the bacon on top of the stove earlier in the day and set aside). Transfer bacon to paper towels to drain. Oil the grill rack and grill potatoes over hottest part of the barbecue, turning once or twice, until tender when pierced with the tip of a knife, 15-20 minutes, depending on the size of the potatoes.
  4. Transfer potatoes to a cutting board, let cool just until they can be handled and then slice or cut into chunks, discarding any loose skin.
  5. To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, mustard, pickle and salt and pepper to taste.
  6. In a large serving bowl, toss the warm potatoes, bell peppers and onion with the vinaigrette until all the ingredients are evenly coated. Let stand for up to 30 minutes to blend the flavours. Crumble the bacon and mix it into the salad. Garnish with the parsley. Serve at room temperature. Serves 6.

From Williams-Sonoma Essentials of Grilling