• Jonathan Desai

Campfire Grilled Potato Salad

Why boil when you can grill? Potatoes are grilled until perfectly charred on the outside and fluffy on the inside, bringing just a touch of smokiness to this scrumptious potato salad.

Serves 4


  • 1 pound yukon gold potatoes

  • 2 tablespoons vegetable oil

  • 1 teaspoon salt

  • ½ teaspoon pepper

  • ½ cup mayonnaise

  • 2 hard boiled eggs, peeled and chopped

  • 1 teaspoon capers, drained

  • ⅛ cup celery, minced

  • ⅛ cup red onion, peeled and minced

  • ½ cup parsley, chopped

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons grainy mustard

  • 1 tablespoon yellow mustard

  • ½ teaspoon smoked paprika


  1. Preheat grill to medium-high heat.

  2. Toss potatoes in vegetable oil, salt, and pepper. Place potatoes on the grill, and cook for 15–20 minutes (depending on your potato size), flipping regularly, until fork tender and nicely charred.

  3. Remove potatoes from the grill and let cool to room temperature. Using the back of a fork, smash the potatoes. Keep refrigerated until ready to serve.

  4. In a large bowl, stir together mayonnaise, eggs, capers, celery, red onion, parsley, vinegar, mustard, and paprika until blended. Fold in the potatoes until thoroughly mixed, and keep refrigerated until ready to serve.

Tips: Grill the potatoes ahead of time to cut down on your prep. Store in the refrigerator until ready to mix with the remaining ingredients and serve.

Courtesy of Reminder Media, American Lifestyle

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