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This Grilled Potato Salad is made with a black garlic dressing. A fun, flavorful side dish, perfect for you next BBQ, served alongside your favorite grilled mains.
Instructions for living a life. Pay attention. Be astonished. Tell about it. ~Mary Oliver ~
If you are looking for a different way to treat potatoes this summer, why not try grilling them! This recipe for grilled potato salad, is a fun twist on the classic, with a dressing made from black garlic. No mayo invoked here! The black garlic gives the lightly charred potatoes a unique flavor – earthy and subtly sweet. Pair this with crispy skinned grilled salmon, and a dollop of dilled sour cream, and it’s a match made in heaven.
Grilled Potato Salad Recipe Ingredients
- Baby potatoes- and small thin skinned potatoes will work. Make sure to use tender skinned new potatoes, the smallest ones you can find. New potatoes are freshly harvested young potatoes. With paper-thin skins and lots of moisture inside, and they tend to be sweeter than older potatoes and are excellent in potato salads.
- Black Garlic ( See below) or sub roasted garlic cloves.
- Extra virgin Olive oil
- Vinegar- rice wine vinegar
- Dijon mustard
- Kosher Salt and Black Pepper
- Fresh herbs: Andy of the following- chives, fresh dill, cilantro, Italian parsley or tarragon.
What is Black Garlic?
Black garlic is whole garlic cloves that have been fermented. The fermentation process results in a unique flavor profile for the garlic, characterized by a deep, complex, and sweet taste. Black garlic has a mellow, earthy flavor with hints of molasses and balsamic vinegar. It is often used as an ingredient in various dishes to add depth and richness to the flavors. Despite its dark color, black garlic is perfectly safe to eat and has gained popularity in recent years for its culinary versatility and health benefits.
Grilled Potato Salad Instructions
Step one: Make the Black Garlic Dressing. Whisk dressing ingredients together in a small bowl.
Step 2: Boil the potatoes in salted water in a pot on the stove until fork-tender.
Step 3: Drain the potatoes once tender.
Step 4: Toss the blanched potatoes with just a little of the black garlic vinaigrette, just enough to coat.
Step 5: Grill! Then grill them, over medium-high heat turning to give a little char on most sides. You can also use a grill pan on the stove!
Step 5: Once they are nice and charred, place in large bowl and toss with a little more Black Garlic Dressing.
Sprinkle with fresh herbs- here we used chives, chive blossoms and dill. Serve it warm, or at room temp, or chill for later!
The potato salad will keep up to 4 days in the fridge.
Health benefits of Black Garlic
- Enhanced Heart Health: Black garlic has been linked to improved heart health. It may help lower LDL (bad) cholesterol levels, reduce blood pressure, and inhibit the formation of blood clots. These factors contribute to a reduced risk of heart disease and stroke.
- Increased Antioxidant Activity: Black garlic is packed with antioxidants, which play a crucial role in neutralizing harmful free radicals in the body. Antioxidants protect cells from oxidative damage, help boost the immune system, and may even reduce the risk of chronic diseases like cancer and neurodegenerative disorders.
- Improved Immune Function: Black garlic is believed to have immune-boosting properties. It contains compounds that stimulate and strengthen the immune system, potentially increasing the body’s resistance to infections, viruses, and other illnesses.
- Potential Anti-Cancer Effects: Some research suggests that black garlic exhibits anti-cancer properties. It contains several bioactive compounds, such as S-allyl cysteine, which have been associated with inhibiting the growth of cancer cells and reducing the risk of certain cancers. However, further studies are necessary to understand its full potential in cancer prevention and treatment.
- Digestive Health Support: Black garlic may have a positive impact on digestion and gut health. It exhibits antibacterial properties that help combat harmful gut bacteria, while promoting the growth of beneficial bacteria. This can contribute to a healthier digestive system and improved nutrient absorption.
- Anti-Inflammatory Properties: The compounds found in black garlic have shown anti-inflammatory effects in some studies. By reducing inflammation in the body, black garlic may help alleviate symptoms associated with inflammatory conditions like arthritis and inflammatory bowel disease.
Q: Can I make this potato salad ahead of time?
A: Yes, you can make this grilled potato salad ahead of time. You can grill the potatoes and prepare the vinaigrette in advance. Once they have cooled down, you can store them separately in the refrigerator. When you’re ready to serve, simply toss the potatoes with the vinaigrette and garnish with fresh herbs.
Q: Can I use regular garlic instead of black garlic?
A: Black garlic is highly recommended for this recipe as it adds a unique flavor profile to the dish. However, if you don’t have black garlic on hand, you can substitute it with roasted garlic. Keep in mind that the flavor will be different, so adjust the amount according to your preference.
Q: Can I use a different type of potato?
A: While this recipe calls for new potatoes, you can certainly use other types of potatoes- any with thin skins. Just keep in mind that different potatoes have slightly different textures and flavors, so the end result may vary slightly.
Q: Can I grill the potatoes in the oven instead?
A: Yes, if you don’t have access to a grill, you can still achieve similar results by using a grill pan on the stove.
Q: Can I serve this potato salad warm or cold?
A: Yes, you can serve this grilled potato salad warm or chilled. If you prefer a warm potato salad, serve it immediately after grilling. If you prefer it chilled, let it cool down to room temperature, then refrigerate for at least 1 hour before serving. The flavors will continue to develop and meld together as it chills.
Keep it vegan or serve it will a dollop of Dill Sauce!
Happy grilling friends!
Grilled potato salad with black garlic dressing – a lightened up potato salad perfect for outdoor gatherings. For extra richness, serve with a Dill Sauce on the side. ( see notes)
- 1 1/2 lbs baby potatoes- small, thin skinned potatoes work best- red potatoes, baby gold potatoes, fingerlings.
- 4 cloves black garlic (or sub roasted garlic)
- 4 tablespoons olive oil
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon rice wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon fresh herbs: chives, dill, flat leaf parsley, etc.
- 2–3 T fresh dill, cilantro, Italian parsley or tarragon.
Optional Dill Cream:
- Blanch potatoes in salted boiling water, until fork tender, about 10-20 minutes, depending on size.
- Mash black garlic with a fork with salt and olive oil until it becomes a chunky paste. Add the remaining oil, vinegar, dijon and black pepper and whisk into a dressing.
- Preheat the grill to med- high, and grease it.
- Strain the tender potatoes, and toss with 1 tablespoon of the dressing just enough to lightly coat.
- Grill the potatoes until nicely charred on all sides.
- Place in a bowl toss with the rest of the dressing and taste, adjust salt and pepper to taste. If too, vinegary, add a little sugar or honey and stir this in.
- Sprinkle with fresh herbs and serve warm, room temp or chilled.
Optional: Serve with Dill Cream on the side. To make dill cream; whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.
Salad will keep up to 4 days in the fridge.
- Serving Size: 1 cup
- Calories: 163
- Sugar: 1.3 g
- Sodium: 137.6 mg
- Fat: 9.5 g
- Saturated Fat: 1.4 g
- Carbohydrates: 18.6 g
- Fiber: 2.8 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Keywords: grilled potato salad, potato salad, vegan potato salad, black garlic dressing