Description
This Smoky Aioli Grilled Potato Salad is a bold twist on a classic summer side. Creamy, tangy, and smoky with grilled baby potatoes, a rich aioli made with two mustards, garlic, and paprika, plus fresh herbs for a bright finish. Perfect for BBQs, picnics, or whenever you want to level up your potato salad game! #GrilledPotatoSalad #SmokyAioli #SummerSides
Ingredients
Scale
- 1 cup mayonnaise
- 3 tbsp Dijon mustard
- 2 tbsp grainy mustard
- 1 tsp honey
- 1 tbsp finely minced garlic
- ¾ tsp smoked paprika
- 1 tsp salt, plus more for sprinkling
- Freshly cracked black pepper
- 3 lbs baby medley potatoes (or any baby potatoes)
- 3 tbsp salt (for boiling potatoes)
- ¼ cup chopped parsley
- 2 tbsp chopped dill
- 2 green onions, sliced (white and light green parts only)
- Zest of half a lemon
Instructions
- Boil potatoes in salted water until tender, then drain and let cool slightly.
- Preheat grill. Toss potatoes with a little oil and sprinkle with salt. Grill until lightly charred.
- In a bowl, whisk together mayonnaise, Dijon mustard, grainy mustard, honey, garlic, smoked paprika, salt, and pepper to make smoky aioli.
- Toss grilled potatoes with smoky aioli, parsley, dill, green onions, and lemon zest.
- Adjust seasoning with salt and pepper, serve warm or at room temperature.
Notes
- Use a grill pan if your potatoes are small to prevent them from falling through the grates.
- You can boil the potatoes ahead of time and grill just before serving.
- For a spicier version, add a pinch of cayenne or hot sauce to the aioli.
- This salad holds up well at room temperature, making it great for outdoor gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg