Grilled Yukon Gold and Sweet Potato Salad

I remember the first time I tasted a grilled potato salad. It was at a summer barbecue, and the smoky char on the potatoes elevated the humble side dish into something truly special. The combination of creamy Yukon Golds and the sweetness of roasted sweet potatoes, all kissed by the flames, was an unexpected delight. This Grilled Yukon Gold and Sweet Potato Salad captures that same magic, offering a vibrant mix of textures and flavors perfect for any occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Servings: 4-6
• Dietary Type: Vegetarian

Ingredients

• 1 ½ lbs Yukon Gold potatoes, peeled, and cut into 1-inch chunks
• 1 ½ lbs Sweet potatoes, peeled and cut into 1-inch chunks
• 1 Red pepper
• 1 Yellow pepper
• 1 Green pepper
• 1 Red onion, sliced into 1/2-inch thick rings
• ¼ cup Extra-virgin olive oil
• ¼ cup Mayonnaise
• 1 tablespoon Balsamic vinegar
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• 4 Green onions, chopped

Equipment Needed

• Large pot
• Grill
• Grill basket
• Large bowl
• Plastic wrap

Instructions

1. Preheat your barbecue grill to medium-high heat. This will ensure the vegetables cook properly and develop a nice char.

2. Place the Yukon Gold potatoes and sweet potatoes in a large pot. Cover with cold, salted water. Bring the water to a boil and cook the potatoes until they are tender but still firm, about 14 minutes. You should be able to pierce them easily with a fork, but they shouldn’t be mushy.

3. Drain the potatoes thoroughly and let them cool slightly. Allowing them to cool a bit will prevent them from falling apart when you toss them with the oil later.

4. In a separate bowl, toss the red pepper, yellow pepper, and green pepper with 1 teaspoon of the olive oil. Make sure the peppers are evenly coated.

5. Place the oiled peppers directly on the grill grates. Close the lid and cook until the skins have blistered and are slightly blackened, turning them once halfway through, about 8 minutes total. This blistering gives the peppers a wonderful smoky flavor and makes them easier to peel.

6. Transfer the grilled peppers to a bowl. Cover the bowl tightly with plastic wrap and let them cool. The steam trapped under the plastic wrap will help loosen the skins, making them easier to peel.

7. Once the peppers are cool enough to handle, peel off the blistered skins and remove the seeds. Cut the peeled and seeded peppers into bite-sized pieces.

8. In separate bowls, toss the sliced red onion and the cooked potatoes with 1 teaspoon of olive oil each. Again, ensure they’re evenly coated.

9. Place the oiled red onion in a grill basket. Cook on the preheated grill for 5 minutes, stirring occasionally to prevent burning.

10. Add the oiled potatoes to the grill basket with the onions. Continue to cook until the potatoes are tender and nicely charred, about another 5 minutes, turning the vegetables as needed to ensure even cooking. Watch carefully to prevent any burning.

11. In a large bowl, combine the grilled peppers, onions, and potatoes. Add the remaining olive oil, mayonnaise, balsamic vinegar, salt, pepper, and chopped green onions.

12. Gently toss all the ingredients together until everything is well combined. Be careful not to mash the potatoes.

Expert Tips & Tricks

• Parboiling Perfection: The key to perfectly grilled potatoes is parboiling them first. This ensures they’re cooked through before they hit the grill, preventing them from being raw in the center.
• Grill Basket is Your Friend: A grill basket is essential for grilling smaller vegetables like onions and potatoes. It prevents them from falling through the grates and makes it easier to turn them. If you don’t have a grill basket, you can use a grill pan or even a sheet of aluminum foil with holes poked in it.
• Don’t Overcrowd the Grill: Avoid overcrowding the grill basket. Work in batches if necessary to ensure the vegetables cook evenly and develop a good char.
• Mayonnaise Matters: Use a high-quality mayonnaise for the best flavor. Homemade mayonnaise is even better!
• Make Ahead: You can grill the vegetables ahead of time and store them in the refrigerator. Just toss them with the dressing shortly before serving.

Serving & Storage Suggestions

Serve the Grilled Yukon Gold and Sweet Potato Salad warm or at room temperature. It makes a fantastic side dish for grilled meats, fish, or poultry. Garnish with extra chopped green onions for a pop of color.

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes may become slightly softer over time, but the flavor will still be delicious. I don’t recommend freezing this salad, as the texture of the potatoes and mayonnaise will change significantly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	513.7 kcal	N/A
Calories from Fat	170 g	33%
Total Fat	18.9 g	29%
Saturated Fat	2.7 g	13%
Cholesterol	3.8 mg	1%
Sodium	356.1 mg	14%
Total Carbohydrate	82 g	27%
Dietary Fiber	10.5 g	41%
Sugars	13 g	52%
Protein	7.5 g	15%

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes to the dressing for a touch of heat.
• Herb It Up: Incorporate fresh herbs like rosemary, thyme, or parsley for added flavor.
• Vinegar Variety: Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar.
• Vegan Option: Use vegan mayonnaise to make this salad vegan-friendly.
• Cheese Please: Crumble some feta cheese or goat cheese over the salad for a tangy twist.

FAQs (Frequently Asked Questions)

Q: Can I use different types of potatoes?
A: Absolutely! While Yukon Gold potatoes are ideal for their creamy texture, you can substitute with red potatoes or fingerling potatoes.

Q: Can I grill the potatoes and peppers directly on the grill grates instead of using a grill basket?
A: Yes, you can, but be aware that smaller pieces may fall through the grates. Make sure to oil the grates well to prevent sticking.

Q: How do I prevent the potatoes from sticking to the grill basket?
A: Make sure the grill basket is clean and well-oiled before adding the potatoes. Also, avoid overcrowding the basket.

Q: Can I make this salad ahead of time?
A: Yes, you can grill the vegetables and store them in the refrigerator for up to 2 days. Toss with the dressing shortly before serving.

Q: What if I don’t have a grill?
A: You can roast the vegetables in the oven instead. Preheat your oven to 400°F (200°C) and roast the vegetables on a baking sheet until they are tender and slightly charred.

Final Thoughts

This Grilled Yukon Gold and Sweet Potato Salad is more than just a side dish; it’s a celebration of summer flavors. The smoky char of the grilled vegetables, combined with the creamy mayonnaise dressing and the sweetness of the potatoes, creates a symphony of tastes and textures that will tantalize your taste buds. I encourage you to try this recipe and experience the magic of grilled potato salad for yourself. Don’t be afraid to experiment with different herbs, spices, and vinegars to create your own unique twist. And if you do, please share your feedback – I’d love to hear what you think! Pair this salad with a perfectly grilled steak or a refreshing glass of iced tea for the ultimate summer meal.