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Grilled Potato Salad is a delicious dish that is great to make for bbqs, picnics and bring for potlucks. Since it's mayo-less, it doesn't need to be chilled


8 Servings

Total time

60 minutes




  • 4 cups baby potatoes
  • 1 small red onion (sliced)
  • 4 tbsp White Balsamic Vinegar or Champagne Vinegar
  • ¼ cup extra virgin olive oil
  • 1 cup parsley (chopped)
  • 2 cups Kettle cooked Potato chips (chopped)
  • to taste Salt Pepper


  1. Boil the baby potatoes in lots of water with a generous pinch of salt and cook until tender, about 20 minutes. I simply pressure cooked them for 3~4 whistles. Drain and spread on a baking sheet to cool, then cut in half.
  2. In the meantime, combine the red onion and the vinegar and let stand for 10 minutes.
  3. Heat the grill and frill the potatoes cut side down over moderately high heat until lightly gcharred, about 5 minutes.
  4. Transfer to the bowl with the onions. Add the olive oil and mix well.
  5. Let cool completely. Stir in the parsley and season with salt and pepper. Top with the chopped chips and Serve!!
  6. View the recipe instructions at Cook's Hideout

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