BBQ Potato Salad

BBQ Potato SaladBBQ Potato SaladBBQ Potato SaladBBQ Potato Salad
  • Servings : 4-6
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

I made this BBQ potato salad one day out of pure necessity. My son was playing outside and I had chicken on the BBQ while I was making dinner, so I didn’t want to keep running inside to check on dinner. I was going to make roasted potatoes but thought, why not throw them on the BBQ next to the chicken? Usually, I season the potatoes before they go in the oven but I knew that I would have to be tossing these around. I didn’t want all the yummy flavour and herbs to fall to the bottom of the BBQ so I made them like you would make a potato salad. It was a huge hit and I continued to experiment with different flavours for the rest of the summer.


  • 8 potatoes (I used a mix of red and Yukon gold)
  • ¼ cup olive oil
  • 1 Tbsp grainy mustard
  • Zest from one lemon
  • 3 Tbsp chopped parsley
  • 2 Tbsp red wine vinegar
  • 2 green onions, chopped
  • Salt and pepper to taste


Step 1

Set BBQ to medium/high heat.

Step 2

Wash potatoes and dry well. Leave skin on and cut each potato in half and then into wedges. Cut wedges into half or thirds so that the pieces are not too big but big enough that they won’t fall through the BBQ grates.

Step 3

Toss the potatoes in a large heatproof (i.e. not plastic) bowl in the olive oil, season with salt and pepper and place directly on BBQ with tongs so that the excess oil stays in the bowl.

Step 4

Leave potatoes to cook with the lid down for about 20-25 minutes tossing every 5-10 minutes (I like to use a large metal spatula, similar to what you would use to take cookies off a cookie sheet but you could use metal or heat proof tongs). You want the potatoes to be cooked through (no one likes a raw potato) so take one off to test it. They may look done but could be raw inside. If the outside is getting too charred but the inside is still raw turn the heat down or turn off one side of the BBQ where the potatoes are and leave the other side on.

Step 5

While the potatoes are cooking, mix the mustard, lemon zest, parsley, vinegar and green onions in the bowl where the potatoes were with the leftover oil.

Step 6

Once the potatoes are cooked place them directly into the bowl with the mustard mixture and toss well to coat.

Step 7

Taste for seasoning and add a little extra salt and pepper if necessary.

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