Michael Symon’s Zesty Grilled Potato Salad Recipe – Fresh & Fun!
Michael Symon’s grilled potato salad electrifies summer dining with its sizzling charm and unexpected culinary magic.
Potatoes burst from their mundane reputation, transformed by smoky grill marks and bold seasonings.
Each charred bite promises a flavor explosion that dances across your palate.
Crisp edges and herb-infused notes elevate this classic side dish into a showstopping sensation.
Backyard cookouts will never feel ordinary again with this game-changing recipe.
Fresh ingredients combine in a symphony of taste that beckons friends and family to gather around the grill.
You’ll fall in love with this innovative twist on a beloved comfort food that turns simple potatoes into a mouthwatering masterpiece.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 250 kcal
Servings: 5
Ingredients in Michael Symon’s Grilled Potato Salad
For Potato Base:For Zesty Dressing Components:For Herbal and Garnish Accents:Equipment Checklist for Michael Symon’s Grilled Potato Salad
Cooking Michael Symon’s Grilled Potato Salad
Get your grill sizzling hot at medium-high heat. Brush the grates with a light coating of oil to keep those potato halves from sticking.
Scrub your spuds clean and boil them until they’re soft enough to pierce with a fork. Once cooled, slice them in half lengthwise and prep for their flavor adventure.
Whip up a tangy sauce that’ll make these potatoes sing. Blend together zingy lemon juice, creamy mayo, fragrant herbs, and a punch of grainy mustard. This is where the magic happens.
Coat the potato halves in half of your knockout dressing. Lay them cut-side down on the hot grill, letting them develop a gorgeous golden crust for 5-10 minutes.
Toss the grilled potatoes back into the bowl, drizzle with remaining dressing, and sprinkle with a confetti of fresh herbs – thyme, green onions, dill, and a handful of briny capers. Give everything a gentle mix, taste, and adjust the seasoning to make your taste buds dance.
Expert Tips for Grilled Potato Salad
Unlock delicious variations and pro tips that transform this simple recipe into a culinary masterpiece.
Replace thyme with rosemary, basil, or parsley to create unique flavor profiles that match your mood or meal.
Crumble crispy bacon, add diced grilled chicken, or sprinkle feta cheese to turn this side dish into a hearty main course.
Introduce heat by adding red pepper flakes, chipotle powder, or a dash of sriracha to the dressing for an extra flavor kick.
Prepare the dressing and grill potatoes in advance, storing separately in the refrigerator. Combine just before serving to maintain maximum texture and freshness.
How to Serve Michael Symon’s Grilled Potato Salad
Storing Leftover Grilled Potato Salad
Print
Smoky Michael Symon Grilled Potato Salad Recipe
- Total Time: 30 minutes
- Yield: 5 1x
Description
Grilled potato salad by Michael Symon offers a smoky twist on classic summer sides. Crisp potatoes mesh perfectly with tangy dressing, creating a crowd-pleasing dish anyone can master quickly.
Ingredients
- 2 lb (907 g) baby potatoes
- 3 tbsps extra virgin olive oil
- ¼ cup (60 ml) mayonnaise (vegan if needed)
- 2 tbsps fresh thyme leaves, divided
- 1–2 tbsps chopped fresh dill
- 2–3 tbsps lemon juice, divided
- 2 green onions, thinly sliced
- 1 tbsp whole grain mustard
- 1 tbsp chopped capers
- ¾ tsp fine sea salt
- ¼ tsp black pepper
Instructions
- Potato Preparation: Submerge red potatoes in heavily salted water, boiling until fork-tender, approximately 12-15 minutes. Drain and allow cooling before slicing lengthwise.
- Grill Setup: Preheat outdoor grill or cast-iron grill pan to medium-high heat around 400°F, lightly oiling grates to prevent adherence.
- Dressing Creation: Whisk together extra virgin olive oil, mayonnaise, lemon juice, thyme leaves, Dijon mustard, kosher salt, and black pepper in a comprehensive mixing bowl, creating a robust flavor foundation.
- Potato Coating: Delicately brush potato halves with half the prepared dressing, ensuring uniform coverage.
- Grilling Process: Position potato halves cut-side down on heated grates, grilling 5-7 minutes until achieving golden-brown exterior with distinctive char marks.
- Final Assembly: Return grilled potatoes to mixing bowl, drizzling remaining dressing and gently tossing. Enhance with additional lemon juice if desired.
- Garnish and Serve: Sprinkle chopped thyme, green onions, fresh dill, and capers across potatoes, folding ingredients with a light, respectful touch to maintain potato structure.
Notes
- Potato Perfection: Choose small to medium red potatoes for even cooking and easier grilling.
- Grill Mastery: Ensure grill is preheated and oiled to prevent sticking and achieve beautiful char marks.
- Dressing Technique: Prepare dressing in advance to allow flavors to meld and intensify.
- Serving Suggestion: Serve warm or at room temperature for optimal taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 17 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Michael Thompson
Founder & Culinary Director
Expertise
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.