# 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. Canonical URL: https://www.topshelf.recipes/recipes/smoky-grilled-potato-salad-bacon-dijon-vinaigrette ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: July 27, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes - Servings: 8 - Difficulty: Medium - Category: Dinner ## Ingredients ### Parboil and season the potatoes - 2 lb Baby potatoes (about 1–2 inches) - 1/3 cup Extra-virgin olive oil - 1 1/2 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Blister potatoes and char the corn on the grill - 2 ears Fresh corn (kernels removed from 2 ears) ### Cook the bacon until crisp - 6 slices Thick-cut bacon ### Whisk the Dijon-lemon vinaigrette - 2 tbsp Dijon mustard - 2 tbsp Fresh lemon juice - 1 tbsp Apple cider vinegar ### Toss and finish; serve warm or make ahead - 2 tbsp Chives, thinly sliced ## Instructions ### 1. Parboil and season the potatoes Place whole baby potatoes in a large pot, cover with cold water and add 1 tsp kosher salt. Bring to a boil and simmer until just tender when pierced, about 10 minutes; drain and let steam-dry for 2 minutes. Toss the drained potatoes with 2 tbsp (30 ml) of the olive oil, 1/2 tsp kosher salt and the black pepper to coat; this oil will help them blister on the grill. ### 2. Blister potatoes and char the corn on the grill Heat a gas or charcoal grill to high (450–550°F / 230–290°C). Place the oiled potatoes directly on the grates and grill, turning every 3–4 minutes, until skins are blistered and a knife slides in easily, about 10–12 minutes total. At the same time, place the whole corn on the grill and rotate until evenly charred, 8–10 minutes; remove corn and let cool slightly, then cut kernels from the cob into a bowl. ### 3. Cook the bacon until crisp While grilling, cook the bacon in a large skillet over medium heat or on a cooler part of the grill until crisp, 6–8 minutes. Transfer to a paper towel–lined plate to drain, then chop or crumble into bite-sized pieces. Leave any rendered bacon fat in the pan if you like a hint of smoky bacon flavor—otherwise discard or reserve for another use. ### 4. Whisk the Dijon-lemon vinaigrette In a jar or small bowl, whisk together the Dijon mustard, lemon juice, apple cider vinegar and the remaining olive oil until emulsified. Season the vinaigrette to taste with a pinch of kosher salt and a few grinds of black pepper. The bright acidity cuts through the richness of bacon and grilled potatoes and ties the salad together. ### 5. Toss and finish; serve warm or make ahead Halve larger grilled potatoes if desired and combine in a large bowl with the charred corn kernels, chopped bacon and most of the chives. Pour the vinaigrette over while the potatoes are still warm for a warm-serving option—toss gently to coat, taste and adjust seasoning, then serve. Make-ahead option: cool to room temperature, cover and refrigerate up to 2 days; bring to room temperature before serving or serve chilled. This salad pairs beautifully with grilled beef—serve alongside steaks or sliced flank/skirt steak for a classic cookout plate. ## Nutrition Estimated nutrition per serving (about ¾ cup): - Calories: 619 kcal - Protein: 16.1 g - Carbohydrates: 106.8 g - Fat: 14.4 g - Saturated Fat: 2.3 g - Trans Fat: 0 g - Fiber: 1.2 g - Sugar: 16.7 g - Added Sugars: 0 g - Cholesterol: 1 mg - Sodium: 1004 mg - Potassium: 652 mg - Calcium: 8 mg - Iron: 0.4 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Low-Carb Lettuce Wrapped Chipotle Lime Chicken Burger with Avocado](https://www.topshelf.recipes/recipes/low-carb-lettuce-wrapped-chipotle-lime-chicken-burger-with-avocado) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Chicken Marsala Pasta](https://www.topshelf.recipes/recipes/chicken-marsala-pasta) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Classic Bacon-Balsamic Brussels Sprouts — Crispy Roast Beef Side](https://www.topshelf.recipes/recipes/classic-bacon-balsamic-brussels-sprouts) - [Classic Celeriac Purée (Celery Root Purée) — Silky Steakhouse Side](https://www.topshelf.recipes/recipes/classic-celeriac-puree-steakhouse-side) - [Outdoor Food Safety 101](https://www.topshelf.recipes/articles/outdoor-food-safety-101) - [Trending Corn Finishes](https://www.topshelf.recipes/articles/trending-corn-finishes) - [Labour Day Grilled Grazing Boards](https://www.topshelf.recipes/articles/labour-day-grilled-grazing-boards-12-menus)