Smoky Aioli Grilled Potato Salad
This Smoky Aioli Grilled Potato Salad brings a bold twist to the classic with charred baby potatoes, creamy garlic aioli, and a hint of smoked paprika. It's tangy, savory, and irresistibly smoky — perfect for summer cookouts, picnics, or a flavorful side dish for grilled mains.
Ingredients
- For the Salad:
- 2 lbs baby potatoes yellow or red, halved
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 green onions finely sliced
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh dill optional
- 1 tbsp capers optional, for briny kick
- For the Smoky Aioli:
- ½ cup mayonnaise
- 1 garlic clove minced or grated
- 1½ tsp smoked paprika
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt to taste
Instructions
- Boil the Potatoes:
- Place halved baby potatoes in a pot of salted water. Bring to a boil and simmer for 8–10 minutes until just fork-tender. Drain and let cool slightly.
- Grill the Potatoes:
- Toss potatoes with olive oil, salt, and pepper. Grill over medium-high heat for 3–5 minutes per side until charred and crispy.
- Make the Smoky Aioli:
- In a bowl, whisk together mayonnaise, garlic, smoked paprika, lemon juice, Dijon mustard, and salt until smooth. Taste and adjust seasoning if needed.
- Assemble the Salad:
- In a large bowl, toss grilled potatoes with the smoky aioli. Add green onions, parsley, dill, and capers if using. Mix gently to coat.
- Chill or Serve Warm:
- Serve warm for a freshly grilled feel, or chill for at least 30 minutes for the flavors to meld.
Notes
- Add crispy bacon or grilled corn for extra flavor and texture.
- Want it vegan? Swap mayo with plant-based mayo and skip the egg-based Dijon.
- Great for meal prep — it tastes even better the next day!