Crispy Grilled Potato Salad with Horseradish Sauce
on May 08, 2023
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Crispy Grilled Potato Salad with Horseradish Sauce
Talk about a SIDE dish. Let’s make this: crispy grilled potato salad with a horseradish sauce. A homemade paste is made and tossed over the potatoes (think garlic, rosemary and dijon mustard), cooked on the grill and tossed with a creamy horseradish sauce.
For your sauce: you’ll need mayo, greek yogurt, dijon, horseradish, lemon, garlic, sherry and oil. Then it’s all drizzled and tossed together, and finished with herbs and pickled red onions. SO delicious.
Ingredients You’ll Need For the Grilled Potatoes:
- baby potatoes
- garlic
- rosemary
- dijon
- olive oil
- salt and pepper
For Your Horseradish Sauce, You’ll Need:
- mayo
- greek yogurt
- dijon
- horseradish
- lemon juice
- garlic
- sherry
- extra virgin olive oil
- kosher salt and black pepper
Top with fresh herbs, such as chives, green onions, parsley, dill and pickled red onions!
Steps To Make This Recipe
Step 1:
Heat your grill to a medium-high heat. Start by making your paste to grill your potatoes. In a blender, or pestle and mortar, add in your garlic, rosemary, salt, pepper, dijon and olive oil. Blend until all combined, emulsified and mixed together. This helps really get the seasoning evenly on all the potatoes.
Step 2:
Wash, scrub, dry and slice your potatoes in half, vertically. In a cast iron, or grill safe dish, toss your paste and potatoes together until coating evenly. You can toss in the cast iron, or in a large bowl then transfer to the cast iron.
Step 3:
Place on the grill, cook and char. Make sure they are spread apart and in even layers in the pan to allow even browning on all sides. Check on it every 10-15 minutes to flip, until fully cooked inside and crispy on the outside, about 35-40 minutes depending on the heat and flames on your grill until tender inside and crispy outside.
Step 4:
While your potatoes are on the grill, make your sauce. In a bowl, whisk mayo, greek yogurt, dijon, horseradish, lemon, garlic, vinegar, olive oil and salt and pepper.
Step 5:
Once your potatoes are done, assemble by drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle. Serve immediately.
Tips, Tricks and Substitutions:
Do I really need to wash and dry my potatoes?
YES! Make sure you wash, scrub and dry your potatoes really well. You can also let the potatoes sit in water for 20-30 minutes, make sure to dry really well and this helps really well with the crisping process!
Can I make this on the stovetop?
Absolutely! Follow the same method and cook over medium/high heat to get that crisp. Bring the flame low after the potatoes get crispy to ensure the inside get’s evenly cooked and soft.
Can I make this in the oven?
Yes! Preheat your oven to 400 degrees. Follow the recipe and instructions as is- keep flipping the potatoes to allow browning on all sides and to ensure it’s cooked evenly throughout the center.
Can I toss the sauce and potatoes together instead of drizzling over and serving the sauce alongside?
Yes! I would suggest letting the crispy potatoes cool off the grill before immediately adding over the sauce, or else it will get soggy and the potatoes will loose the crispy texture.
Why are you using a pestle and mortar?
I’m using pestle and mortar to make a paste so it gets the flavors really incorporated in the potatoes, instead of some spots with just dijon, and some spots just with oil. This really helps with the flavor of the potatoes!
Some ideas & inspiration to serve with this dish:
- Mozzarella Snap Pea & Prosciutto Pizza
- Harissa & Sumac Roasted Chicken with Tzatziki
- Lemon Garlic Butter Scallops
- Rosemary Peppercorn New York Strip Steak with Béarnaise Sauce
Looking for more grilling ideas? Check Out The Below Recipes!
- Adobo Grilled Steak with Chimichurri
- Thai Basil & Lemongrass Rack of Lamb
- Baby Artichokes with Tarragon Aioli
If you do make this Grilled Potato Salad recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Updated from May 2021
Watch How To Make This Recipe
Crispy Grilled Potato Salad with Horseradish Sauce
Ingredients
For Your Potatoes
- 1 1/2 pounds yellow baby potatoes, (washed, scrubbed, and sliced in half vertically)
- 2 garlic cloves
- 2 sprigs rosemary
- 1 teaspoon dijon mustard
- 1 1/2 tablespoons olive oil
- salt and pepper to taste
For Your Horseradish Sauce
- 1/4 cup mayo
- 1/4 cup greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon prepared horseradish
- juice of 1 lemon
- 1 garlic clove, grated
- 1 teaspoon sherry vinegar
- 1 tablespoon olive oil
- salt and pepper to taste
- serve and top with sliced green onions, fresh dill & pickled red onions
Instructions
- Heat your grill. You can alternatively cook this in the oven or on the stovetop.
- Start by making your paste to grill your potatoes. In a blender, or pestle and mortar, add in your garlic, rosemary, salt, pepper, dijon and olive oil. Blend until all combined, emulsified and mixed together. This helps really get the seasoning evenly on all the potatoes.
- Wash, scrub, dry and slice your potatoes in half, vertically. In a cast iron, or grill safe dish, toss your paste and potatoes together until coating evenly.
- Place on the grill, cook and char. Make sure they are spread apart and in even layers in the pan to allow even browning on all sides. Check on it every 10-15 minutes to flip, until fully cooked inside and crispy on the outside, about 35-40 minutes depending on the heat and flames on your grill.
- While your potatoes are on the grill, make your sauce. In a bowl, mix mayo, greek yogurt, dijon, horseradish, lemon, garlic, vinegar, olive oil and salt and pepper.
- Once your potatoes are done, assemble by drizzling on your sauce, herbs, pickled red onions and more sauce on the side to drizzle. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks fabulous! I can’t wait to modify it for my Whole Food Plant Based Diet. I’m going to leave out the oli and replace the greek yogurt with plant based yogurt. I’ll also replace the mayo with a plant-based mayo.
This is fabulous! Will be making it frequently!
Don’t leave out the pickled red onions!
Thank you for your review, Amy! So happy you enjoyed! 🙂