Smoky Aioli Grilled Potato Salad

If you’re looking to level up your potato salad game, let me introduce you to my absolute favorite twist on the classic: Smoky Aioli Grilled Potato Salad. This isn’t your average mayo-heavy picnic side dish—it’s bold, smoky, creamy, and full of charred flavor thanks to grilled baby potatoes and a homemade smoky aioli that’s just… chef’s kiss.

Perfect for summer BBQs, potlucks, or even an easy weeknight dinner side, this potato salad has officially entered the must-make-again category in my kitchen. I originally whipped it up when I had leftover grilled potatoes and some homemade garlic aioli sitting in the fridge. One toss later, I was obsessed. Since then, it’s become a staple—especially during grilling season.

You get a little bit of everything with this dish: tender golden potatoes with crispy edges, smoky garlic aioli with a hint of lemon, and fresh herbs to finish it all off. Serve it warm, room temp, or cold—it’s delicious every way.

Why You’ll Love This Recipe:

• Smoky, bold flavor – Thanks to the grill and smoked paprika in the aioli.
• No boring potato salad here – The charred potatoes and garlicky aioli make it next-level.
• Crowd-pleasing – Even non-potato-salad people love this one.
• Great for grilling season – A perfect side dish for burgers, chicken, or grilled tofu.
• Easy to prep ahead – Grill the potatoes ahead of time and toss before serving.
• Customizable – Add bacon, herbs, capers, or red onion to make it your own.
• Naturally gluten-free – Great for feeding a crowd with dietary needs.

Ingredients You’ll Need:

For the grilled potatoes:

• Baby potatoes – I like Yukon Gold or red potatoes for their creamy texture.
• Olive oil – Helps the potatoes get crispy on the grill.
• Salt + black pepper – Simple seasoning to start.

For the smoky aioli:

• Mayonnaise – The base for our aioli. Use good-quality or homemade.
• Garlic – Freshly minced or grated—this is key for flavor.
• Lemon juice – Brightens up the sauce and cuts through the richness.
• Smoked paprika – Adds that subtle smoky kick.
• Dijon mustard – A little zing and depth.
• Salt – Just a pinch to round it all out.

Optional toppings:

• Fresh herbs – Chopped parsley or chives work beautifully.
• Bacon crumbles – For a salty crunch (if you’re into that).
• Thinly sliced red onion or shallots – Adds a nice bite.
• Capers or pickles – For an acidic punch.

(Note: A full list of ingredients with exact amounts is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Boil the potatoes
Start by halving the baby potatoes (or quartering if they’re larger) and boiling them in salted water for about 8–10 minutes, until fork-tender but not falling apart. You want them firm enough to grill without breaking.

Step 2: Grill the potatoes
Drain the potatoes and let them dry slightly. Toss them with olive oil, salt, and pepper. Grill on medium-high heat for about 5–7 minutes per side, until you see those beautiful grill marks and crispy edges. Set aside to cool slightly.

Step 3: Make the smoky aioli
In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, Dijon mustard, smoked paprika, and a pinch of salt. Taste and adjust—want more smoke? Add a pinch more paprika. More tang? A touch more lemon.

Step 4: Toss everything together
In a large mixing bowl, toss the warm grilled potatoes with the smoky aioli until they’re evenly coated. The warm potatoes soak up the flavor beautifully.

Step 5: Add toppings and herbs
Top with fresh herbs (like chopped parsley or chives), and add any optional extras you love—bacon bits, onions, capers. Serve immediately or chill for later.

Helpful Tips:

Make it ahead
Grill the potatoes and make the aioli up to a day in advance. Store separately and toss together right before serving for the freshest flavor.

Want a vegan version?
Use vegan mayo and skip the Dijon if you want to keep it simple. Still delicious!

How to store leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavor actually gets better after a few hours!

Reheating? Not necessary!
This salad is just as good (if not better) cold or at room temp. If you want to warm it up a bit, pop it in a 300°F oven for 10–15 minutes until just heated through.

What to serve it with
This salad is the perfect side to grilled chicken, steak, burgers (beef or veggie), or even grilled halloumi. Add a crisp green salad or a cold beer, and you’re golden.

Add-ins for fun

• Crispy prosciutto or pancetta
• A spoonful of whole grain mustard
• Roasted garlic instead of raw (if you prefer it mellower)
• A splash of pickle brine for brightness

Frequently Asked Questions (FAQs):

Can I make this without a grill?
Totally! You can roast the potatoes in the oven at 425°F until golden and crispy—about 25–30 minutes. Still tastes amazing.

Can I use larger potatoes?
Yes, just cut them into bite-sized pieces so they cook evenly and grill well.

Is it spicy?
Nope! It’s smoky but not spicy. If you want heat, add a pinch of cayenne or hot sauce to the aioli.

What if I don’t like mayo?
Try a mix of half Greek yogurt and half mayo for a lighter version. Or go all-in with yogurt for a tangier flavor.

Can I serve this cold?
Absolutely. It’s delicious warm, room temp, or cold from the fridge. Super versatile!

Preparation Time:

• Prep time: 10 minutes
• Boil time: 10 minutes
• Grill time: 10–15 minutes
• Total time: 30–35 minutes
• Yields: 4–6 servings

This Smoky Aioli Grilled Potato Salad has earned a permanent spot in my summer side dish lineup. I make it anytime we’re firing up the grill—or honestly, even when we aren’t, because those smoky flavors are too good to resist.

Give it a try and let me know how it turns out! Whether you serve it with burgers at your next cookout or make it just for yourself (no judgment), I promise it’s a flavor-packed dish you’ll come back to again and again.