Crispy Grilled Potato Salad with Creamy Horseradish Sauce

Crispy Grilled Potato Salad with Horseradish Sauce

This crispy grilled potato salad is an elevated take on a classic side. New potatoes are coated in a savory garlic-rosemary paste, grilled until crisp and caramelized, and then tossed with a bright, creamy horseradish sauce. Fresh herbs and pickled red onions add brightness and texture, making this a standout accompaniment for barbecues, weeknight dinners, or potlucks.

The horseradish sauce balances tangy and creamy elements: mayonnaise and Greek yogurt for richness, Dijon mustard and horseradish for bite, lemon and sherry vinegar for acidity, and a little olive oil for silkiness. Drizzle it over hot potatoes or serve on the side for guests to add as they like.

Ingredients You’ll Need For the Grilled Potatoes:

• 1 1/2 pounds yellow baby potatoes (washed, scrubbed, and halved)
• 2 garlic cloves
• 2 sprigs fresh rosemary
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste

For Your Horseradish Sauce, You’ll Need:

• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 teaspoon prepared horseradish (adjust to taste)
• Juice of 1 lemon
• 1 garlic clove, grated
• 1 teaspoon sherry vinegar
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste

Finish the salad with sliced green onions or chives, fresh dill or parsley, and pickled red onions for acidity and color.

Steps To Make This Recipe

Step 1 — Preheat and prepare the paste: Heat your grill to medium-high. Make a paste to season the potatoes: in a small blender or using a mortar and pestle, combine the garlic, rosemary leaves, Dijon, olive oil, salt and pepper. Blend or pound until the mixture is cohesive and slightly emulsified so it will cling to the potatoes.

Step 2 — Prep the potatoes: Wash and scrub the potatoes thoroughly, then dry and slice each one in half vertically. Toss the halved potatoes with the garlic-rosemary paste in a cast-iron pan or a grill-safe dish until evenly coated.

Step 3 — Grill until crisp: Place the pan on the grill and spread the potatoes in a single even layer so they brown uniformly. Grill, checking every 10–15 minutes and turning as needed, until the potatoes are tender inside and crisp and charred on the outside — generally about 35–40 minutes depending on your heat.

Step 4 — Make the horseradish sauce: While the potatoes cook, whisk together the mayonnaise, Greek yogurt, Dijon, prepared horseradish, lemon juice, grated garlic, sherry vinegar, olive oil, and salt and pepper in a bowl. Taste and adjust the sharpness of the horseradish and acidity to your preference.

Step 5 — Assemble and serve: When the potatoes are done, let them rest briefly if you plan to toss them with the sauce (allowing them to cool just a touch preserves crispness). Drizzle the sauce over the potatoes or serve it on the side. Top with sliced green onions, fresh dill or parsley, and pickled red onions. Serve immediately for best texture.

Tips, Tricks and Substitutions

Wash and dry thoroughly: Cleaning and drying your potatoes well is important. If time allows, soak the halved potatoes in cold water for 20–30 minutes and then dry completely — this can help them crisp up more effectively.

Stovetop or oven option: You can make this on the stovetop in a cast-iron skillet over medium-high heat; reduce the flame after the outsides brown so the centers cook through. To roast, bake at 400°F, flipping occasionally for even browning.

Toss or serve on the side: You can toss the potatoes with the sauce, but wait until they cool slightly to preserve crispness. If you prefer fully crisp potatoes, serve the sauce on the side for drizzling.

Equipment note: A mortar and pestle yields a more textured paste that clings to potatoes. A small blender or food processor works well too and is faster.

Some ideas & inspiration to serve with this dish:

• Mozzarella, snap pea & prosciutto pizza
• Harissa and sumac roasted chicken with tzatziki
• Lemon garlic butter scallops
• Rosemary peppercorn New York strip steak with béarnaise-style sauce

Looking for more grilling ideas? Check these recipes:

• Adobo grilled steak with chimichurri
• Thai basil & lemongrass rack of lamb
• Grilled baby artichokes with tarragon aioli