Grilled Potato Salad
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
A smoky grilled potato salad with charred poblano peppers and red onion, tossed in a creamy mayo-pickle relish dressing. Perfect for summer barbecues.
Ingredients
- 2 Poblano Peppers
- 567 g Golden Potatoes
- 1 Red Onion
- 59.1 ml Mayonnaise
- 59.1 ml Sweet Pickle Relish
Nutrition (per serving, estimated)
Estimated based off 2 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.19 mg
- Iron: 0.15 mg
- Magnesium: 1.06 mg
- Phosphorus: 4.05 mg
- Potassium: 9.12 mg
- Zinc: 0.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 Poblano Peppers
- 567 g Golden Potatoes
- 1 Red Onion
- 59.1 ml Mayonnaise
- 59.1 ml Sweet Pickle Relish
Let's Cook
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Step 1.
Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates.
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Step 2.
Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds. Peel the onion and cut crosswise into 1/2-inch rounds, keeping the layers intact.
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Step 3.
Place the onion rounds in a bowl; drizzle with olive oil and season with salt and pepper; turn to coat.
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Step 4.
Place a large piece of foil on a work surface. Place the potato rounds on one side of the foil. Add 2 tablespoons of water. Drizzle with olive oil and season with salt and pepper; toss to combine. Fold the foil in half over the potatoes. Fold the three open edges inwards to completely seal the packet.
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Step 5.
Grill the foil packet 20 to 22 minutes, or until the water has cooked off and the potatoes are tender when pierced with a fork. Remove from the grill and carefully open the foil packet.
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Step 6.
Meanwhile, grill the seasoned onion rounds 3 to 4 minutes per side, or until lightly charred and softened. Transfer to a cutting board; roughly chop.
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Step 7.
In a large bowl, combine the grilled potatoes, chopped onion, mayonnaise, and pickle relish. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.
Tips & variations
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You can add 2 Poblano Peppers and roast along side the onion slices. Then chop up and add into the salad at the end.