Hamdi Saidani This Pioneer Woman Grilled Potato Salad is a smoky and creamy recipe, which is made with baby Yukon gold potatoes and crispy bacon. It’s the perfect summer side dish, ready in about 45 minutes.
Pioneer Woman Grilled Potato Salad Ingredients
- 3 pounds baby Yukon gold potatoes, halved
- Kosher salt
- 2 tablespoons olive oil
- 1 tablespoon rosemary, minced
- 3 cloves garlic, minced
- 1 yellow onion, slice 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 chives, chopped
- 2 to 3 dashes Worcestershire sauce
- Dash of white vinegar
- Dash of hot sauce
- Freshly ground black pepper
- 8 slices bacon, cooked and chopped
- 3 scallions, sliced thinly for garnish
How To Make Pioneer Woman Grilled Potato Salad
- Boil the potatoes: Add the potatoes to a large pot, cover with water, and season generously with salt. Bring to a boil and cook for 8 to 10 minutes, until tender. Drain and set aside to cool for 5 to 7 minutes.
- Grill the potatoes and vegetables: Preheat a grill pan over medium-high heat. In a large bowl, toss the cooled potatoes with the olive oil, rosemary, garlic, onion rounds, and red bell pepper quarters. Place the potatoes and vegetables on the grill pan and cook for 2 to 3 minutes per side, until nicely browned and charred. Remove to a large bowl.
- Mix the dressing: In a mason jar, combine the mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, and a pinch of salt and pepper. Secure the lid and shake until well combined.
- Combine and serve: Pour the dressing over the grilled potatoes and vegetables and toss to coat. Gently fold in the chopped bacon. Transfer to a serving bowl, sprinkle with the scallions, and serve.
Recipe Tips
- How to prevent the potatoes from falling apart on the grill? The key is to boil them until they are just fork-tender, not mushy. Letting them cool and dry slightly after boiling also helps them hold their shape on the hot grill pan.
- Can I use a real outdoor grill? Absolutely! An outdoor grill will give the potatoes and vegetables an even better smoky flavor. To prevent the smaller potato halves from falling through the grates, you can use a grill basket.
- Can I make this ahead of time? This potato salad is best served fresh while the potatoes are still warm and slightly crispy. However, you can boil the potatoes, cook the bacon, and make the dressing up to a day in advance. Store them separately in the refrigerator, then grill and assemble the salad just before serving.
- What if I don’t have a grill pan? You can achieve a similar result by roasting the boiled potatoes and vegetables on a baking sheet. Toss them with the oil and herbs as directed and roast in a preheated 425°F (220°C) oven for 20-25 minutes, until browned and crispy.
What To Serve With Grilled Potato Salad
This smoky and creamy potato salad is the ultimate side dish for any cookout or barbecue.
- Grilled Steak, Chicken, or Pork Chops
- Hamburgers and Hot Dogs
- BBQ Ribs
- Grilled Sausages or Bratwurst
- Corn on the Cob
How To Store Grilled Potato Salad
- Refrigerate: This salad is best enjoyed on the day it is made. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the grilled potatoes will soften once chilled and dressed.
Grilled Potato Salad Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 38g
- Protein: 12g
- Fat: 30g
- Saturated Fat: 8g
- Sodium: 850mg
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this potato salad served warm or cold?
It is designed to be served warm, right after the hot grilled potatoes and vegetables are tossed with the cool, creamy dressing. It is also delicious at room temperature.
Can I use a different kind of potato?
Yes, baby red potatoes are a great substitute for Yukon Golds. They are also a waxy potato that will hold its shape well during boiling and grilling.
Why is my dressing thin?
The dressing for this salad is meant to be a pourable consistency. If it seems too thin for your liking, you can reduce the amount of buttermilk slightly. The heat from the warm potatoes will also cause it to thin out a bit as you toss everything together.
Try More Pioneer Woman Recipes:
- Pioneer Woman German Potato Salad Recipe
- Pioneer Woman Deviled Egg Potato Salad Recipe
- Pioneer Woman Cobb Salad Recipe
Pioneer Woman Grilled Potato Salad Recipe
Description
A smoky and creamy potato salad with tender grilled potatoes and vegetables, crispy bacon, and a tangy fresh herb dressing.
Ingredients
Instructions
- Boil the halved potatoes until just fork-tender; drain and cool slightly.
- Toss the potatoes, sliced onion, and quartered pepper with olive oil, rosemary, and garlic.
- Grill on a grill pan until charred and browned; transfer to a large bowl.
- Shake all dressing ingredients together in a sealed mason jar until combined.
- Pour the dressing over the warm grilled potatoes and vegetables.
- Fold in the chopped bacon and garnish with sliced scallions before serving.
Notes
- u003cliu003eBe careful not to overcook the potatoes when boiling, or they may fall apart on the grill.u003c/liu003eu003cliu003eThis salad has the best texture when served immediately, while the potatoes are still warm and slightly crisp.u003c/liu003eu003cliu003eYou can prepare all the components (dressing, boiled potatoes, cooked bacon) ahead of time and simply grill and assemble before serving.u003c/liu003eu003cliu003eThe combination of grilled vegetables and a creamy dressing gives this salad a unique and delicious flavor profile.u003c/liu003e
Pioneer Woman Grilled Potato Salad Recipe
