Discover the bold flavors of smoky aioli grilled potato salad, a dish where perfectly charred potatoes meet a creamy, smoky dressing that elevates your typical potato salad into an irresistible side. This recipe balances smoky richness with fresh and vibrant textures, making it an ideal companion for any BBQ, picnic, or cozy family dinner. If you’re looking for a fresh take on a classic, smoky aioli grilled potato salad will become your new favorite.
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Why You’ll Love This Recipe
- Bold smoky flavor: The grilled potatoes combined with smoky aioli deliver a deeply satisfying, savory taste.
- Perfect texture: Crispy charred edges meet tender potato interiors for an ideal bite every time.
- Simple ingredients: Easy to gather pantry staples come together in minutes, no complicated steps required.
- Versatile side dish: Pair it with grilled meats, seafood, or enjoy it on its own for a hearty vegetarian option.
- Make-ahead friendly: Great for prepping in advance and even tastes better after the flavors meld overnight.
Ingredients You’ll Need
This smoky aioli grilled potato salad recipe calls for simple, fresh ingredients that each add something special—whether it’s the creamy richness, smokiness, or fresh pops of flavor. Every component works together to create a balanced and memorable dish.
- Baby potatoes: Small, waxy potatoes hold their shape beautifully when grilled and tossed.
- Olive oil: Used for grilling and to help crisp up the potatoes with a lovely golden finish.
- Garlic: Adds aromatic depth to the aioli, boosting the overall flavor profile.
- Smoked paprika: Gives the aioli its signature smoky kick without overpowering the dish.
- Mayonnaise: The creamy base of the aioli that brings all the flavors together smoothly.
- Lemon juice: Adds brightness and balances the richness of the aioli dressing.
- Fresh herbs (parsley or chives): Provide freshness and a color contrast that livens up the salad.
- Salt and pepper: Essential seasonings to enhance every other flavor element.
Variations
One of the best things about smoky aioli grilled potato salad is how easy it is to customize. Whether you’re catering to dietary needs or simply want to tweak flavors, this recipe adapts well with just a few swaps or additions.
- Spicy version: Add a pinch of cayenne pepper or a drizzle of hot sauce into the aioli for an extra kick.
- Vegan option: Swap mayonnaise for a plant-based alternative and use olive oil-based aioli or tahini dressing.
- Extra crunch: Toss in toasted pine nuts or chopped crispy bacon for added texture.
- Smoky without paprika: Use chipotle powder or liquid smoke for a different smoky flavor profile.
- Herb twist: Mix in fresh dill or cilantro instead of parsley for a fresh herbal note.
How to Make Smoky aioli grilled potato salad
Step 1: Prepare and parboil the potatoes
Start by scrubbing your baby potatoes clean, then cut them in halves or quarters depending on size. Place them in boiling salted water and parboil for about 10 minutes until just tender but not falling apart. Drain and let cool slightly.
Step 2: Make the smoky aioli dressing
While the potatoes cook, whisk together mayonnaise, minced garlic, smoked paprika, lemon juice, salt, and pepper in a bowl. Adjust seasoning to taste. Set the aioli aside to allow the flavors to meld while you grill the potatoes.
Step 3: Grill the potatoes
Preheat your grill or grill pan to medium-high. Toss the parboiled potatoes in olive oil and season with salt and pepper. Grill them, turning occasionally, until they develop charred edges and crisp skin, usually about 8-10 minutes.
Step 4: Combine and toss
Transfer the grilled potatoes to a large mixing bowl. While still warm, toss gently with the smoky aioli dressing so each piece is beautifully coated.
Step 5: Add fresh herbs and serve
Finish by folding in chopped fresh herbs like parsley or chives for vibrant color and freshness. Serve immediately or chill for an hour to serve cool. Either way, the smoky aioli grilled potato salad shines!
Pro Tips for Making Smoky aioli grilled potato salad
- Cook potatoes evenly: Choose potatoes of similar size or cut larger ones to match for even cooking and grilling.
- Don’t overboil: Stop boiling when potatoes are tender but still firm to prevent them from breaking down on the grill.
- Use a hot grill: High heat creates the signature smoky char that elevates the flavor profile.
- Make the aioli ahead: Preparing the dressing in advance helps deepen the smoky flavors.
- Gently toss: Handle the potatoes carefully when mixing to keep them intact and prevent mushiness.
How to Serve Smoky aioli grilled potato salad
Garnishes
Sprinkle extra fresh herbs or a few thinly sliced scallions on top to add color and fresh herbal notes. A light dusting of smoked paprika also adds visual appeal and a flavor boost.
Side Dishes
This smoky aioli grilled potato salad pairs beautifully with grilled meats like steak, chicken, or sausages, and it’s a fantastic side for seafood barbecue or roasted vegetables. It’s hearty enough to be a meal companion but fresh enough to balance richer dishes.
Creative Ways to Present
Serve it in a rustic wooden bowl for a casual BBQ vibe or plate it neatly on a bed of fresh greens for a more polished look. You can also serve in individual mason jars at picnics or layered with other grilled veggies for a colorful, layered salad effect.
Make Ahead and Storage
Storing Leftovers
Store any leftover smoky aioli grilled potato salad in an airtight container in the refrigerator. It keeps well for up to 3 days, and the flavors often deepen and improve after resting overnight.
Freezing
Freezing is not recommended as the potatoes may become mushy and the aioli dressing may separate. It’s best to enjoy this salad fresh or refrigerated.
Reheating
If you prefer to eat the salad warm, gently reheat the potatoes only (without the aioli) in an oven or skillet until warm, then toss with fresh smoky aioli just before serving to maintain texture and flavor.
FAQs
Can I use regular mayonnaise instead of aioli?
Yes, traditional mayonnaise works fine; just add garlic and smoked paprika to make a simple smoky aioli-style dressing at home.
What type of potatoes are best for grilling?
Waxy potatoes like baby Yukon gold or red potatoes hold up well to grilling because they retain their shape and have a creamy texture inside.
Is this recipe gluten-free?
Absolutely, the smoky aioli grilled potato salad contains no gluten ingredients, making it safe for gluten-sensitive individuals.
How do I make this recipe vegan?
Substitute mayonnaise with vegan mayo and ensure your aioli uses plant-based ingredients, then grill and toss potatoes as usual.
Can I prepare this salad a day ahead?
Yes, making it a day ahead allows flavors to meld beautifully. Just give it a gentle toss before serving to redistribute the dressing.
Final Thoughts
If you want a potato salad that truly stands out, smoky aioli grilled potato salad combines smoky, creamy, and fresh flavors in a way that’s hard to beat. Easy to make, versatile, and endlessly satisfying, it’s the perfect dish to bring everyone to the table and keep them coming back for more. Give it a try and see how this smoky spin on a traditional favorite can turn any meal into a celebration.
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Smoky aioli grilled potato salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Appetizers
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
Smoky Aioli Grilled Potato Salad is a flavorful twist on classic potato salad featuring perfectly charred baby potatoes tossed in a creamy, smoky aioli dressing. This versatile side dish balances smoky richness with fresh herbs, ideal for BBQs, picnics, or family dinners. It’s easy to prepare with simple ingredients and can be made ahead, with flavors that improve overnight.
Ingredients
Potatoes
- 1.5 pounds baby potatoes, halved or quartered
- 2 tablespoons olive oil
- Salt and pepper, to taste
Smoky Aioli Dressing
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Finishing Touches
- 2 tablespoons fresh parsley or chives, chopped
Instructions
- Prepare and parboil the potatoes: Scrub the baby potatoes clean and cut them into halves or quarters depending on their size. Place them in boiling salted water and parboil for about 10 minutes until just tender but still firm. Drain and let cool slightly.
- Make the smoky aioli dressing: While the potatoes cook, whisk together mayonnaise, minced garlic, smoked paprika, lemon juice, salt, and pepper in a bowl. Adjust seasoning to your taste. Set the aioli aside to let the flavors meld.
- Grill the potatoes: Preheat your grill or grill pan to medium-high heat. Toss the parboiled potatoes in olive oil and season with salt and pepper. Grill them, turning occasionally, until they develop charred edges and crisp skin, about 8-10 minutes.
- Combine and toss: Transfer the grilled potatoes to a large mixing bowl. While still warm, toss gently with the smoky aioli dressing so each piece is evenly coated.
- Add fresh herbs and serve: Fold in chopped fresh parsley or chives for vibrant color and freshness. Serve immediately or chill in the refrigerator for an hour to serve cool.
Notes
- Choose potatoes of similar size for even cooking and grilling.
- Stop boiling when potatoes are tender but still firm to prevent breaking apart on the grill.
- Use a hot grill for the signature smoky char that enhances flavor.
- Prepare the aioli dressing ahead of time to deepen the smoky flavors.
- Gently toss potatoes with dressing to keep them intact and avoid mushiness.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg