The Perfect Summer Potato Salad (Skip the Stove, Fire Up the Grill!)

Ali ~ Here With Ali
11 hours ago
2 min read

Let’s be real for a second: no one wants to spend their summer trapped in the kitchen while everyone else is hanging out by the grill. And let's not even talk about how boiling a massive pot of water turns your kitchen into a total sauna. Nope! Not happening this year.

This easy, chunky potato salad is a complete game-changer. It keeps the heat outside where it belongs, and it will have your family and guests begging for seconds.

The secret trick? Instead of boiling your potatoes, grill ’em!

The Star of the Show: Grilled Potatoes

For this recipe, I use good old Russet potatoes (medium to large size works perfectly for us).

Prep: Give them a good wash, cut them in half, and then slice them up like you’re making potato boats.
Grill: Throw them straight onto the grill. Leave the peel on—do not peel them!
The Test: Grill them until they are perfectly soft. I just use a fork to test them. It is totally okay if the skin gets a little crisp—honestly, it just adds to the amazing flavor.

While the Grill is Hot...

While your potatoes are working their magic outside, you can get to work cutting and mixing the rest of your ingredients.

Here is what you’ll need to toss into your mixing bowl:

The Base: Mayo to taste. (For potato salad, we always use Best Foods!)
The Crunch: Celery, chopped—not diced. Remember, we like this salad chunky!
The Brine: Whole dill pickles chopped and whole olives, cut in half.
The Greens: A handful of fresh arugula. Trust me on this one, it is so delicious and adds the perfect peppery kick.
The Seasoning: Salt, pepper, and paprika to taste.

Bring it All Together

Once your potatoes are soft and perfectly grilled, take them off the heat and add them right into the bowl with your mix.

Chop them up directly in the mix and then toss everything together gently so you don't break the potatoes down too much. Because if I haven't said it enough: chunky is key to this salad!