Grilled Potato Salad

Lynn Socko


The veggies are roasted and the bacon is cooked on the grill, and the smoked cheddar gives it a richer grilled flavor.
This is better after is stills for awhile in the refrigerator, evreything takes on a bacon flavor.
You could also roast your veggies and cook your bacon in the oven if desired.


★★★★★ 1 vote

5 Min
20 Min


  • 1 1/2 lb
    golden petite potatoes (baby yukons), or red potatoes
  • 1/2 lb
    turkey bacon strips
  • 1/2 lb
    2% cheddar smoked or reg.
  • 1/2 c
    roasted onion, diced
  • 1/2 c
    roasted red bell, diced
  • 4 small
    roasted ears of corn
  • 1/4 c
    miracle whip (low fat)
  • 1/4 c
    mayo (low fat)
  • 1 tsp
    bold & spicy mustard
  • 1 tsp
    coarse black pepper
  • 3 tsp
    fresh parsley chopped or spinach

How to Make Grilled Potato Salad


  1. Coat your potatoes, red bell & onion, and corn cobs in olive oil. Cook your bacon and roast your veggies on the grill.

    NOTE: I usually roast a whole red bell cut in half and a whole onion cut in half, save the leftovers for another recipe. Also I place the bacon on the top rack above my veggies basket, the grease drips on the veggies and adds flavor plus causes the fire to flare up and char the veggies better. You may need to remove some of the smallest potatoes before the others are done. Then finish cooking the bacon on the bottom grill rack.
  2. Once veggies & bacon have cooled, put any larger potatoes in half, you want everything to be bite size. Crumble your bacon, dice cheese.
  3. Add all veggies, bacon and cheese in large bowl. In seperate bowl mix together miracle whip, mayo, mustard, pepper, & parsley. Gently mix mayo ingredients in with potato mix, add more mayo if too dry.

Printable Recipe Card

About Grilled Potato Salad

Course/Dish: Potato Salads
Hashtags: #potato #grilled

Show 18 Comments & Reviews

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