Grilled Baby Potato Salad


This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an irresistible crunch. Slideshow: More Potato Salad Recipes 

Active Time:
30 mins
Total Time:
1 hrs


  • 3 pounds baby potatoes

  • Kosher salt

  • Pepper

  • 1 red onion (small sliced)

  • ½ cup Champagne vinegar

  • ¼ cup extra-virgin olive oil (plus more for brushing)

  • 1 cup parsley (lightly packed, chopped)

  • 2 cups kettle-cooked salt-and-vinegar chips (coarsely crushed)


  1. In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and cook over moderately high heat until tender, about 20 minutes. Drain and spread on a baking sheet to cool, then cut in half.

  2. Meanwhile, in a large bowl, mix the red onion with the Champagne vinegar and let stand for 10 minutes.

  3. Light a grill and oil the grate. Grill the potatoes cut side down over moderately high heat until lightly charred, about 5 minutes. Transfer to the bowl with the onions. Add the 1/4 cup of olive oil and mix well. Let cool completely. Stir in the parsley and season with salt and pepper. Top with the chips; serve.

    Grilled Baby Potato Salad
    © Con Poulos
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