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How to Make Grilled Potato Salad with Sour Cream

Total Time1 hr 25 mins
Keyword: grilled potato salad, sour cream
Servings: 6


  • 2 tbsp canola oil, plus extra for the grill
  • 2 pounds Yukon gold potatoes (5 to 6 potatoes)
  • 2 tsp smoked paprika
  • Salt
  • Freshly cracked pepper
  • 1 cup diced celery (from 2 to 3 stalks)
  • ½ small red onion, finely diced
  • 1 tbsp fresh cilantro, minced
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tsp yellow mustard
  • 2 tsp capers, chopped
  • Juice of 1/2 lemon


  • Preheat a grill to medium and oil the grates.
  • Slice the potatoes about 3/4 inch thick. Place them in a bowl and add the canola oil, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Toss to coat.
  • Place the potatoes on the grill, cut-side down and grill until lightly golden brown.
  • Turn the potatoes over and continue grilling until just cooked through.
  • Remove and allow to cool completely. Dice into 3/4-to-1-inch pieces.
  • In a large glass bowl, combine the diced potatoes, celery, red onion, and cilantro.
  • In a medium glass bowl, combine the sour cream, mayonnaise, mustard, capers, juice, 1 teaspoon salt, and 2 teaspoons pepper.
  • Fold the mayonnaise mixture into the potato mixture until thoroughly coated.
  • Cover and refrigerate for 20 to 30 minutes.
  • Stir and adjust the seasoning as needed.