A lighter, healthier spin on potato salad. This grilled potato salad is bursting with flavors. It's made with fresh herbs, lemon, and not to worry...there's still a bit of mayo. Grilling the potatoes (either on a stovetop grill or BBQ) adds extra depth of flavor. Make this mouthwatering potato salad for your next summer barbecue.
Cook potatoes: Add potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 12 minutes. (Don't overcook until soft, because they're getting grilled/cooked again). Drain well. Cut potatoes in half, then transfer to a large bowl.
Preheat: Preheat grill over medium-high heat. (You can use a stovetop grill pan or barbecue, see note 2). Lightly brush grill with oil (see note 1).
Make dressing: Meanwhile, in a small bowl, whisk together olive oil, mayonnaise, 2 tablespoons of the lemon juice, 1 tablespoon of the fresh thyme, grainy mustard, salt and pepper.
Season and grill: Drizzle half the dressing over potatoes. Toss gently to coat. Add potatoes to the grill, and cook until golden brown all over and crisp on the edges, 5 to 10 minutes. Add the potatoes back to the large bowl. Drizzle with the remaining dressing. Toss to coat. Taste and add the remaining 1 tablespoon lemon juice, if needed. Add remaining 1 tablespoon thyme, green onions, fresh dill, and capers. Stir gently to mix.
Notes
Oil: You can brush the grill with more olive oil or a high-heat neutral oil (like grapeseed oil). But do use olive oil for the potato salad dressing because it adds flavor.
Grilling: We usually use a stovetop grill pan here (for year 'round potato salad!). But a barbecue works too. If using a barbecue, make sure the potatoes aren't small enough to fall through the grates; or you may wish to use a grilling pan as an extra precaution.