Smashed and Grilled Potato Salad in a serving bowl
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Smashed and Grilled Potato Salad

Boiling potatoes and then grilling them on a grill pan creates a soft center with a crispy crust. Toss them in a simple dressing and serve as a side with whatever’s on the grill.

Prep Time:

20 mins.

Cook Time:

20 mins.


4 to 6 servings


  • 2 pounds creamer potatoes
  • 1 bay leaf
  • 1 sprig lemon thyme + 1 1/2 teaspoon chopped lemon thyme leaves
  • 5 black peppercorns
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup Blue Plate® Mayonnaise
  • 2 tablespoons green onions, thinly sliced
  • 2 tablespoons parsley, roughly chopped
  • 2 teaspoons coarse mustard
  • 2 teaspoons chives, thinly sliced


  1. Place potatoes in a pot of salted water with bay leaf, the sprig of lemon thyme, and black peppercorns; bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 to 25 minutes. Drain well and smash each potato until slightly flattened.
  2. In a large bowl, combine olive oil, lemon juice, lemon zest, the 1 1/2 teaspoons chopped lemon thyme, and the salt and pepper. Toss potatoes gently in olive oil mixture to coat, making sure to not break the potatoes.
  3. Heat a grill pan over medium-high heat. Grill potatoes, in batches if necessary, until a slight crust forms and potatoes are golden brown. Transfer to a large bowl.
  4. In a small bowl, combine mayonnaise, green onions, parsley, mustard and chives; mix well. Spoon the mayonnaise mixture over the potatoes and toss gently until evenly coated.
  5. Serve warm or at room temperature.
  • If a grill pan is not available, the potatoes can be roasted in the oven until crispy.
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