Smoky Grilled Potato Salad with Crispy Bacon & Dijon Vinaigrette
A charred-on-the-grill potato salad built for Labour Day cookouts — baby potatoes are blistered over high heat, then tossed with crisp bacon, summer corn, chives and a tangy Dijon-lemon vinaigrette; includes warm-serving and make-ahead options for pairing with grilled beef. Bright, smoky and slightly tangy, this salad is designed to sit alongside steaks or burgers and can be served warm off the grill or chilled a day ahead.
Jake's note
"This is my go-to Labour Day potato salad when the main is a grilled steak — the char on the potatoes and corn adds real depth while the Dijon-lemon vinaigrette keeps it bright. Home cooks will love that it can be tossed and served warm right off the grill or made a day ahead and brought to room temperature."
Smoky Grilled Potato Salad with Crispy Bacon & Dijon Vinaigrette
This Smoky Grilled Potato Salad was written for the moment when you want a potato salad that can stand up to a charred steak and a smoky fire rather than disappear into the side-dish background. Parboiling the baby potatoes gives you a tender, creamy interior, while finishing them directly on a hot grill produces blistered, almost-roasted skins that hold up to tossing and add essential smoky crunch. Sweet, lightly charred corn kernels and crisp bacon bring summer sweetness and savory crunch, and a bright Dijon-lemon vinaigrette ties it all together without weighing the salad down.
The salad is deliberately built to be flexible at the grill: serve it warm right off the grates for the best contrast between hot potatoes and cool vinaigrette, or make it a day ahead and let the flavors mingle in the fridge—both work thanks to the sturdy waxy potatoes and assertive dressing. If you’re hosting a summer cookout, this is the potato salad that won’t be relegated to a corner of the picnic table; it’s a partner for steaks, burgers, or simply a bowl to bring out when you want big, grill-forward flavors that travel well and please a crowd.
Plan your timing
Ingredients
Instructions
Parboil and season the potatoes
For this step
- 2 lbBaby potatoes (about 1–2 inches)
- 0.38 cupExtra-virgin olive oil
- 1.5 tspKosher salt
- 0.5 tspFreshly ground black pepper
Blister potatoes and char the corn on the grill
For this step
- 2 earsFresh corn (kernels removed from 2 ears)
Cook the bacon until crisp
For this step
- 6 slicesThick-cut bacon
Whisk the Dijon-lemon vinaigrette
For this step
- 2 tbspDijon mustard
- 2 tbspFresh lemon juice
- 1 tbspApple cider vinegar
Toss and finish; serve warm or make ahead
For this step
- 2 tbspChives, thinly sliced
Tips from the kitchen
Parboil for Texture
Parboil until just tender—about 10 minutes—so the potatoes finish quickly on the grill without falling apart; they should still feel slightly firm when pierced.
Oil Grates, Not Just Potatoes
Brush the grill grates or rub them with an oiled paper towel before cooking to reduce sticking, and turn potatoes every 3–4 minutes for even blistering.
Keep Bacon Rendered
Reserve a tablespoon of the rendered bacon fat and whisk a teaspoon into the vinaigrette for a smoky depth, or skip it for a cleaner vinaigrette.
Char Corn in Husk
If you want extra smoky corn, grill the ears in their husks for 6–8 minutes before removing and finishing on the grates to caramelize the kernels.
Dress While Warm
Tossing the potatoes with the vinaigrette while still warm helps them absorb flavor; if making ahead, add a little extra vinaigrette before serving.
Variations & substitutions
Vegetarian Smoke Swap
Omit bacon and stir in 1–2 teaspoons smoked paprika or several chopped roasted, smoked almonds for crunch and smoky umami.
Creamy Herb Dressing
Replace half the oil with plain Greek yogurt and add a tablespoon of chopped tarragon or dill for a creamy, tangy alternative that still complements grilled meats.
Different Potatoes
Use fingerling or small red potatoes interchangeably—adjust parboil time so they’re just tender, and halve larger tubers before grilling for even charring.
Add Pickled Bite
Fold in 1/3 cup finely chopped dill pickles or quick-pickled red onions to cut richness and introduce a bright, vinegary counterpoint.
Storage & make-ahead
Cool the salad to room temperature, cover, and refrigerate for up to 2 days. If chilled, the vinaigrette may firm—bring the salad to room temperature and toss with an extra splash of lemon juice or olive oil before serving. To refresh warm servings, reheat gently in a skillet over medium heat for 3–5 minutes, then dress and serve immediately.
What to serve with it
Serve alongside grilled ribeye, skirt steak, or charred burgers so the salad’s tang and smoke can cut the richness; it also pairs nicely with grilled sausages or a simple herb-roasted chicken. For drinks, offer a crisp lager, a citrusy IPA, or an off-dry rosé to balance the smoky, salty components. Plate in a shallow bowl and finish with extra crumbled bacon and a scattering of fresh chives for color and texture.
Frequently asked questions
Can I make this without a grill?
Yes—blister the potatoes in a hot cast-iron skillet with a little oil to get similar char, and char the corn under a broiler or in a hot skillet until lightly blackened.
What if my potatoes are falling apart on the grill?
They were likely over-parboiled; next time reduce the simmering time by a few minutes so the potatoes still have some resistance before grilling. Use waxy varieties that hold their shape better.
How can I add more smoke flavor?
Whisk a teaspoon of rendered bacon fat into the dressing, add a pinch of smoked paprika, or finish the potatoes over a wood-charcoal fire or with soaked wood chips for extra smoke.
Should I toss everything with the dressing right away?
If you’re serving warm, dress the potatoes while they’re still warm so they absorb flavor; if making ahead, you can dress and refrigerate, but consider adding a little fresh oil or lemon before serving to revive flavors.
Can I use pre-cooked or leftover potatoes?
Yes—if using cooled, roasted or boiled potatoes, reheat briefly on the grill or in a skillet to get some char and warmth before tossing with the vinaigrette so the textures align.
About the author
JakeHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
See all recipes by Jake →Ratings & Reviews
Did you make this recipe?
Be the first to share your experience.
Ingredients
- Baby potatoes (about 1–2 inches)2 lb
- Extra-virgin olive oil0.38 cup
- Kosher salt1.5 tsp
- Freshly ground black pepper0.5 tsp
- Fresh corn (kernels removed from 2 ears)2 ears
- Thick-cut bacon6 slices
- Dijon mustard2 tbsp
- Fresh lemon juice2 tbsp
- Apple cider vinegar1 tbsp
- Chives, thinly sliced2 tbsp
Nutrition Facts
Per serving: about 1 cup (85g)
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
More from Dinner
View all Dinner recipes →Ask me anything about this recipe — substitutions, scaling, techniques, timing.
Powered by AI · Answers may not always be perfect