Grilled Potato Salad

This entire salad can be made on the grill or inside if you don't mind turning on a burner.

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2 lbs new potatoes
1 pint cherry tomatoes
1 lb green beans
2 ears corn, shucked
2 tbsp vinegar, balsamic sherry or red wine
1/4 cup olive oil
2 tbsp dijon mustard
salt and peppper
5 sprigs parsley, chopped


  1. Wash the potatoes and cut into wedges
  2. Toss with a glug of olive oil, pinch of salt, and 1/4 cup of water
  3. Place onto a sheet of tin foil and fold up to make a pouch
  4. Place on the grill over indirect heat and cook until the potatoes are tender (about 20 minutes)
  5. When the potatoes are finished, place a large frying pan on the grill over direct heat
  6. Add a glug of olive oil and sautee the green beans and corn until lightly cooked
  7. Whisk the olive oil, vinegar, and mustard together with a couple pinches of salt and black pepper to make a dressing
  8. Combine the potatoes and green bean mixture with the dressing
  9. Taste and adjust the seasoning as desired
  10. Add the chopped parsley and serve warm or room temperature