Pioneer Woman Grilled Potato Salad

This delicious Grilled Potato Salad by the Pioneer Woman is the perfect side dish for any barbecue! With tender baby Yukon gold potatoes, a creamy herb dressing, and a smoky flavor from the grill, it’s easy and flexible,you can add your favorite herbs or use pantry staples. The crispy bacon and fresh veggies add a savory crunch everyone will love.

Ingredients Needed

• 3 pounds baby Yukon gold potatoes, halved
• Kosher salt, to taste
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, minced
• 3 cloves garlic, minced
• 1 yellow onion, sliced into rounds
• 1 red bell pepper, quartered
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons buttermilk
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 2 teaspoons fresh chives, chopped
• 2 to 3 dashes Worcestershire sauce
• Dash of white vinegar
• Dash of hot sauce
• Freshly ground black pepper, to taste
• 8 slices bacon, cooked and chopped
• 3 scallions, sliced thinly for garnish

How To Make Grilled Potato Salad

1. Boil the potatoes: Place the halved potatoes in a large pot, cover them with water, and season generously with kosher salt. Bring to a boil over medium-high heat and cook until tender, about 8–10 minutes. Drain and let cool for 5–7 minutes.
2. Preheat the grill pan: Set a grill pan over medium-high heat. Toss the cooled potatoes with olive oil, rosemary, garlic, onion slices, and red bell pepper quarters.
3. Grill the vegetables: Place the potatoes, onions, and bell pepper on the grill pan and cook until nicely browned, about 2–3 minutes per side. Once done, transfer everything to a large bowl.
4. Make the dressing: In a mason jar, combine mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, kosher salt, and black pepper. Seal the jar and shake well until everything is thoroughly mixed.
5. Assemble the salad: Pour the dressing over the grilled potato and vegetable mixture. Toss everything to coat evenly, then fold in the chopped bacon.
6. Garnish and serve: Sprinkle the sliced scallions on top for garnish. Serve warm or at room temperature. Enjoy your grilled potato salad!

Recipe Tips

• Don’t Overcook the Potatoes: Make sure to boil the potatoes just until tender, around 8–10 minutes. Overcooking can make them too soft, which might cause them to fall apart on the grill.
• Let Potatoes Cool Before Grilling: After boiling, let the potatoes cool for about 5–7 minutes before grilling. This helps them firm up a bit, so they hold their shape when grilling.
• Chop Garlic and Herbs Fresh for Best Flavor: Freshly minced garlic and herbs like rosemary add much more flavor to this salad. Avoid using pre-minced or dried herbs, as they won’t give the same fresh taste.
• Shake the Dressing Thoroughly: Make sure to shake the mason jar well to blend the dressing ingredients fully. This step ensures each bite of salad has balanced flavors.
• Add Bacon at the End to Keep It Crispy: Fold the bacon into the salad right before serving, so it stays crispy and doesn’t get soggy in the dressing.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover grilled potato salad cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Reheat Leftovers: Warm leftover grilled potato salad gently in a skillet over low heat for a few minutes, stirring occasionally, until just heated through. Avoid high heat, which can make the dressing separate.

Nutrition Facts

• Calories: 290
• Total Fat: 21g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 457mg
• Potassium: 600mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 6g

More Pioneer Woman Recipes:

• Pioneer Woman Cowboy Salad
• Pioneer Woman Egg Roll In A Bowl With Coleslaw Mix
• Pioneer Woman Fruit Salad
• Pioneer Woman Frog Eye Salad
• Pioneer Woman Spinach Strawberry Salad