Grilled Potato Salad with Scallion Pesto
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This mayo-free grilled potato salad is tossed in a homemade scallion pesto. It’s herby, full of flavor, and perfect for the summer grilling season. It’s easy to make and it’s ready in just 45 minutes!
This is not your average potato salad. There’s absolutely a time and place for the classic creamy, eggy version—but this grilled potato salad is made for summer, when smoky flavors and fresh herbs take center stage.
Grilling the potatoes and red onion adds a deep, lightly charred flavor that elevates this dish. They’re tossed with a vibrant homemade scallion pesto made with olive oil, green onions, basil, lemon juice, garlic, and parmesan, then finished with fresh basil and a sprinkle of sea salt. It’s bold, savory, and incredibly fresh-tasting.
Despite its big flavor, this salad is wonderfully easy to make. The potatoes are boiled just until tender, then grilled alongside the onion while the scallion pesto comes together in minutes. Toss everything together, and you’re done. It’s delicious served warm straight off the grill, but it also holds up beautifully in the fridge, making it a perfect make-ahead side for barbecues, picnics, and summer dinners you’ll want to repeat all season long.
What goes with grilled potato salad?
Grilled potato salad is the ultimate salad to serve at backyard barbecues or picnics. Serve it with any other grilled foods like burgers, grilled meats or seafood, ribs, corn on the cob, and other veggies. Some of my favorites include my lamb burger, BBQ pork ribs, and cedar plank salmon. Don’t forget a side of grilled corn on the cob!
Grilled Potato Salad with Scallion Pesto
Ingredients
Scallion Pesto
- ½ cup olive oil
- ¼ cup chopped green onions (green parts only)
- ¼ cup basil leaves
- 2 tablespoons lemon juice (fresh is best)
- 2 tablespoons parmesan cheese
- 1 clove garlic
Instructions
- Place the potatoes in a medium-size pot, add enough cold water to cover them, then bring them to a boil over high heat. Reduce the heat to medium and boil the potatoes for 10-15 minutes, or until they can be pierced with a toothpick. Remove them from the heat, drain, and set them aside to cool.2 lb small potatoes
- While the potatoes are cooking, prepare the pesto. Combine the pesto ingredients in a small food processor or blender and blend on medium speed until mostly smooth. Taste and salt as needed.½ cup olive oil, ¼ cup chopped green onions, 2 tablespoons lemon juice, 2 tablespoons parmesan cheese, 1 clove garlic, ¼ cup basil leaves
- Preheat your BBQ to medium-high heat. Once the potatoes are cool enough to handle, cut them in half and put them into a medium-sized bowl. Add the red onion, oil, salt, and 2 tablespoons of the pesto and toss to coat.1 medium red onion, 2 tablespoons oil, 1 teaspoon sea salt
- Grill the potatoes and onions for about 5 minutes, until they begin to char.
- Transfer the potatoes and onions to a bowl and toss with the scallion pesto and sliced basil leaves.¼ cup sliced basil leaves
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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This was eally delicious and something new to try. Thank you for sharing this.
Simon
Thank you so much, Denise!! 🙂
I’m going to have to try using yogurt next time I make a creamy potato salad.. Sounds so much better than mayo!
Nothing to be ashamed of there! Creamy potato salad can be so good too … if only there were a way to make it look pretty!
Thanks for pinning!
Thanks you so much! It really was delicious. 🙂