Quick & Easy Michael Symon Grilled Potato Salad Recipe

Michael Symon’s grilled potato salad transforms ordinary side dishes into a flame-kissed culinary adventure that sizzles with unexpected flavor profiles.

Potatoes take center stage in this vibrant recipe, promising a mouthwatering experience beyond traditional preparation methods.

Crisp edges and smoky undertones elevate these humble tubers into something extraordinary.

Summer gatherings demand bold, memorable dishes that spark conversation and delight taste buds.

Backyard barbecues never looked so sophisticated with this innovative approach to a classic comfort food.

The combination of fresh herbs and tangy ingredients creates a harmonious blend that keeps you craving more.

Grill masters and home cooks will appreciate the simplicity and depth of this remarkable dish: prepare to be amazed.

Why Michael Symon’s Grilled Potato Salad Should Be on Your Menu

• Elevate Potato Basics: This recipe transforms ordinary boiled potatoes into a smoky, grilled masterpiece that bursts with unexpected flavors and textures, breaking free from traditional potato salad expectations.
• Quick and Clever Technique: Boiling then grilling creates a perfect potato exterior – crispy and golden outside, creamy and tender inside, delivering restaurant-quality results in just 30 minutes with minimal cooking skills required.
• Flavor Explosion Strategy: The combination of tangy lemon, zesty herbs like thyme and dill, grainy mustard, and briny capers creates a complex taste profile that makes this potato salad far more exciting than standard mayo-based versions, offering a gourmet twist to a classic side dish.
• Summer Gathering Winner: Ideal for outdoor grilling events, backyard parties, and potlucks, this recipe impresses guests with its sophisticated approach while being incredibly simple to prepare, making it a stress-free yet delicious addition to any warm-weather menu.

Ingredients Checklist for Michael Symon’s Grilled Potato Salad

• Potatoes: Starchy, waxy potatoes work best for holding shape during grilling and absorbing flavors. Yukon Gold or red potatoes are ideal choices.
• Olive Oil: Essential for grilling and creating a smooth, rich dressing base. Choose a high-quality extra virgin olive oil for best flavor.

• Mayonnaise: Creamy base that adds richness and helps bind the dressing. Full-fat mayonnaise provides better texture.
• Lemon Juice: Bright, acidic component that balances the richness and enhances overall flavor. Fresh lemon juice is preferable.
• Grainy Mustard: Adds tangy complexity and texture to the dressing. Whole grain or Dijon mustard works well.
• Salt, Pepper: Classic seasoning that enhances and balances the dish's flavors. Use freshly ground black pepper for maximum impact.

• Fresh Thyme, Fresh Dill: Aromatic herbs that provide fresh, bright notes to the potato salad. Use fresh herbs for maximum flavor.
• Green Onions: Adds a mild, sharp onion flavor and creates visual interest. Thinly sliced for best distribution.
• Capers: Small briny garnish that provides a tangy, salty punch. Rinse before using to control saltiness.

Crafting Michael Symon’s Grilled Potato Salad

Step 1: Prepare Potatoes

Wash and select 4-5 medium-sized potatoes. Boil potatoes in salted water for 12 minutes until fork-tender. Drain and let cool slightly.

Step 2: Slice Potatoes

Cut potatoes in half lengthwise using a sharp knife. Transfer to a large mixing bowl.

Step 3: Prepare Grill

Heat grill to medium-high heat (375-400°F). Lightly brush grill grates with vegetable or olive oil to prevent sticking.

Step 4: Create Zesty Dressing

• Olive oil
• Mayonnaise
• Fresh lemon juice
• Fresh thyme leaves
• Grainy mustard
• Salt
• Black pepper

Step 5: Coat and Grill Potatoes

Drizzle half the dressing over potato halves. Toss gently to coat. Place potatoes cut-side down on hot grill. Cook for 5-10 minutes until golden and crispy.

Step 6: Finish Potato Salad

Return grilled potatoes to mixing bowl. Add remaining dressing. Toss carefully to coat.

Step 7: Add Fresh Herbs

• Fresh thyme
• 2 green onions, finely chopped
• Fresh dill, chopped
• Capers

Stir gently to combine. Taste and adjust seasoning with additional lemon juice if needed.

Pro Tips for Michael Symon’s Grilled Potato Salad

• Crisp Up Wisely: Rotate potatoes on the grill every few minutes to achieve an even, golden-brown exterior without burning.
• Season Generously: Sprinkle kosher salt and cracked black pepper immediately after grilling to enhance the potatoes' natural flavors.
• Drain Strategically: Let boiled potatoes rest in a colander to remove excess moisture, ensuring they'll grill perfectly and absorb seasonings.
• Cool Down Technique: Spread grilled potatoes on a wide baking sheet to cool quickly and maintain their crispy texture.
• Oil Coating Trick: Toss potatoes in olive oil before grilling to create a protective layer that prevents sticking and adds rich flavor.

Storage Guidelines for Michael Symon’s Grilled Potato Salad

• Fridge Method: Seal cooled potato salad in glass containers with tight-fitting lids to preserve crisp grilled potato texture and prevent moisture absorption. Keep ingredients layered separately to maintain individual flavors and prevent sogginess.
• Quick Cooling Method: Spread potato salad on wide, shallow dishes before refrigerating, allowing faster temperature drop and preventing bacterial growth. Cool completely at room temperature for 20-30 minutes before storing.
• Ingredient Separation Method: Store grilled potatoes, chopped herbs, and dressing in separate sealed containers to prevent wilting and maintain optimal taste. Combine ingredients just before serving to ensure maximum freshness and crispness.

Ways to Jazz Up Michael Symon’s Grilled Potato Salad

• Roasted Herb Potato Medley: Swap grilling for oven roasting at 425°F, using rosemary and garlic instead of thyme for a rustic Mediterranean flavor profile.
• Smoky Bacon Potato Salad: Add crispy chopped bacon pieces and replace fresh herbs with smoked paprika for a rich, savory version that brings depth to the classic recipe.
• Spicy Jalapeño Potato Salad: Incorporate diced fresh jalapeños and swap mayonnaise with Greek yogurt for a lighter, zesty kick that adds heat and tanginess to the dish.
• Mediterranean Potato Salad: Mix in crumbled feta cheese, chopped Kalamata olives, and replace capers with fresh parsley to create a Greek-inspired variation with bright, bold flavors.

Thoughts on Michael Symon’s Grilled Potato Salad

Grilled potato salad emerges as more than mere side dish – it’s culinary poetry from Michael Symon’s kitchen.

Smoky char and zesty dressing create harmonious flavors dancing across each potato slice.

Herb-infused notes elevate this classic summer recipe beyond traditional expectations.

Chef Symon’s technique transforms humble ingredients into extraordinary gastronomic experiences.

Mediterranean-inspired ingredients bring sophisticated complexity to backyard gatherings.

Readers can dive into this mouthwatering recipe, share with passionate cooking enthusiasts, and spark delicious conversations that celebrate summer’s delectable potential.

Michael Symon Grilled Potato Salad Recipe

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4.6 from 21 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Michael Symon’s grilled potato salad brings smoky Midwestern charm to classic summer sides. Crisp grilled potatoes mingle with tangy herbs and zesty dressing, creating a crowd-pleasing dish you’ll want to savor at every backyard gathering.

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Ingredients

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Main Ingredients:

• 2 lb (907 g) baby potatoes

Herbs and Seasonings:

• 2 tablespoons fresh thyme leaves, divided
• 1 to 2 tablespoons chopped fresh dill
• 1 tablespoon whole grain mustard
• ¾ teaspoon fine sea salt
• ¼ teaspoon black pepper

Dressing and Accompaniments:

• 3 tablespoons extra virgin olive oil
• ¼ cup (60 ml) mayonnaise (vegan if needed)
• 2 to 3 tablespoons lemon juice, divided
• 2 green onions, thinly sliced
• 1 tablespoon chopped capers

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Instructions

1. Place whole red potatoes in a large pot of salted water, boiling until just tender when pierced with a fork, approximately 12 to 15 minutes (about 350 grams or 12 ounces).
2. Drain potatoes and allow them to cool slightly, then carefully slice each potato in half lengthwise.
3. Prepare an outdoor grill or heavy cast-iron grill pan, heating to medium-high temperature (around 400°F or 204°C) and lightly coat the grates with vegetable oil to prevent sticking.
4. Create a vibrant dressing by whisking together extra virgin olive oil, creamy mayonnaise, freshly squeezed lemon juice, finely chopped fresh thyme leaves, grainy Dijon mustard, kosher salt, and freshly ground black pepper in a medium mixing bowl.
5. Gently coat potato halves with approximately half of the prepared dressing, ensuring even coverage.
6. Place potato halves cut-side down on the hot grill, cooking for 5 to 7 minutes until a golden-brown crust forms and distinctive grill marks appear.
7. Transfer grilled potatoes back to the mixing bowl, drizzling remaining dressing and tossing delicately to maintain potato integrity.
8. Fine-tune the flavor by adding an extra tablespoon of lemon juice if desired.
9. Garnish with additional chopped fresh thyme, thinly sliced green onions, fragrant fresh dill, and briny capers, folding ingredients together with a light touch.

Notes

• Grill your potatoes until they develop a golden-brown char, creating irresistible crispy edges that add depth to the salad.
• Rotate potatoes halfway through cooking to ensure even caramelization and prevent burning.
• Cool grilled potatoes completely before mixing with other ingredients to maintain their delicate texture.
• Check potatoes with a fork for tenderness – they should pierce easily without falling apart.
• Let the potatoes rest for 5-10 minutes after grilling to help them absorb seasonings more effectively.
• Chop herbs just before adding to preserve their vibrant flavor and bright green color.
• Use fresh herbs for maximum aromatic impact and a burst of garden-fresh taste.
• Select small, waxy potatoes that hold their shape beautifully during grilling and mixing.
• Keep potato sizes uniform for consistent cooking and an elegant presentation.
• Drain potatoes immediately after boiling to stop the cooking process and prevent mushiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Side Dish
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 365 kcal
• Sugar: 1 g
• Sodium: 263 mg
• Fat: 19 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 0 mg