This warm potato salad recipe swaps the usual mayo for a tangy vinaigrette you can make in under 30 minutes. Grilling the potatoes gives every bite a smoky edge that cold, mayo based versions never get. It’s the potato salad you’ll actually crave at your next cookout. If your crew loves potatoes as much as mine does, try my recipe for Loaded Baked Potato Salad or Air Fryer Hasselback Potatoes.
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Why this Recipe is a Keeper
This salad earns a permanent spot on my summer menu for a few good reasons.
- 30 Minute Side: From start to finish, this comes together in about 25 minutes.
- Easy Ingredients: Nine pantry staples are all you need.
- Family Friendly: Everyone at the table asks for seconds.
- Great Leftovers: The tangy dressing keeps every bite delicious the next day.
What Is the Difference Between American and German Potato Salad?
American potato salad is mayonnaise based and served cold. This German style version is tossed in a vinegar dressing and served warm.
The vinegar dressing soaks into the potatoes while they’re still hot, so every piece gets seasoned all the way through. Warm potato salad also holds up better outdoors, since there’s no mayonnaise to worry about in the heat.
What Reader’s Are Saying…
⭐⭐⭐⭐⭐
“Such a fabulous salad that was perfect with our grilled chicken. A little tangy and a little sweet.”
~ Gina A.
Ingredient Notes
A few ingredients make this salad special.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Yukon Gold Potatoes: Their waxy texture holds up to grilling without falling apart.
- White Wine Vinegar: This gives the dressing its tang instead of heavy mayonnaise.
- Roasted Red Peppers: Jarred peppers add sweetness without extra prep.
- Capers: Their briny bite balances the sweetness in the dressing.
Variations and Substitutions
Make this warm potato salad your own with a few easy swaps.
➡️ Swap the Herbs: Use fresh dill or chives instead of parsley.
➡️ Add Bacon: Stir in crispy bacon bits for smoky crunch.
➡️ Try Fresh Peppers: Use fresh roasted peppers instead of jarred ones.
Special Equipment Needed/Kitchen Tools To Make It Easier
You only need one piece of special equipment for this recipe.
- Grill: If you don’t have a grill, a grill pan or large skillet on the stove works too. Shop this Grill
How to Make the Recipe
This warm potato salad comes together in three simple stages.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Potatoes. Microwave the sliced potatoes with a little oil until the edges turn translucent.
- Whisk the Dressing. Combine vinegar, garlic, brown sugar, and seasoning, then whisk in the remaining oil.
- Grill and Toss. Grill the potatoes until charred, then toss them with the warm dressing.
Prep Ahead and Short Cut Tips
A little planning makes this recipe even faster on the day you serve it.
➡️ Slice Ahead: Slice the potatoes a day ahead and store them in cold water in the fridge.
➡️ Make the Dressing Early: Whisk the dressing up to two days ahead and store it in the fridge.
What Is the Best Way to Reheat Warm Potato Salad?
I like to reheat this salad in the oven until it’s warmed through. You can also use the microwave in short bursts, stirring in between.
If the salad was frozen, let it thaw in the fridge first. Reheating from frozen can leave the potatoes mushy.
How to Store, Reheat and Use Leftovers
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.
- Reheating: Warm gently in the oven or microwave until heated through.
- Using Leftovers: Toss leftover potato salad into a grain bowl, or serve it alongside my Grilled Steak Kabobs for a full cookout spread.
Expert Tips for Making This Recipe
➡️ Double It: Increase the potatoes and dressing proportionately and grill in batches.
➡️ Add Bacon: Crumbled bacon bits make everything better here.
➡️ Try Dijon: Whisk in a spoonful of Dijon mustard for a sharper dressing.
➡️ Serve It Cold Too: This salad tastes great warm, at room temperature, or chilled.
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Warm Potato Salad Recipe
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Ingredients
- 2 pounds Yukon Gold potatoes, scrubbed and sliced 3/4 inch thick
- ½ cup Extra virgin olive oil, divided
- 3 tablespoons White wine vinegar
- 3 cloves Garlic, minced
- 2 teaspoons Brown sugar
- ½ cup Roasted red peppers, jar, chopped
- 3 tablespoons Capers, drained
- 3 tablespoons Fresh parsley, chopped
- 1 tablespoon All Purpose Seasoning, or salt and pepper, to taste
Instructions
- Toss the sliced potatoes with 2 tablespoons of the olive oil in a large microwave safe bowl.
- Cover the bowl tightly with plastic wrap and microwave for 4 to 7 minutes, until the potato edges turn translucent, shaking the bowl halfway through to redistribute.
- Meanwhile, whisk together the vinegar, garlic, brown sugar, and All Purpose Seasoning in a separate large bowl.
- Slowly whisk in the remaining olive oil until the dressing is emulsified.
- Stir the roasted red peppers, capers, and parsley into the dressing.
- Preheat a grill to medium high heat.
- Grill the potatoes for about 5 minutes per side, until slightly charred and tender.
- Toss the grilled potatoes with the dressing to coat completely.
- Serve warm or at room temperature.
Christina’s Notes
- Slice Evenly: Cut potatoes to an even 3/4 inch thickness so they cook at the same rate.
- Watch the Char: Grill just until charred and tender, about 5 minutes per side, to avoid mushy potatoes.
- Dress While Warm: Toss the potatoes with dressing right off the grill so they absorb more flavor.
- Store Properly: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Capers, with their distinct briny bite, are a brilliant addition to balance the sweetness from the roasted red peppers in this recipe.That specific detail makes me think this warm potato salad will be truly memorable.
I had never had warm potato salad before and certainly never grilled. It was scrumptious! Thanks for sharing your tasty recipe!
Really tasty, and those potatoes are bursting with flavor! Thank you for sharing this Grilled Warm Potato Salad.
Such a fabulous salad that was perfect with our grilled chicken. A little tangy and a little sweet.
I always prepare a recipe as written the first time then make any adjustments,if any at all, for the taste or health concerns of guests.
Clarification: ingredients lists ‘2tsp brown sugar’ – directions
note to add ‘1tsp sugar’. Where to add remaining
brown sugar or a typo?
Comment: slicing the potato thinner more versatile and the
preparation would be quicker! (As I was first served)
Hi Ann — The sugar issue was a typo…it’s fixed now. You just add it all at once. Slicing the potatoes thinner is a matter of preference. I’ve found that if I slice them thinly, they don’t stand up to the extreme heat (microwaving and grilling) as well and they get mushy and mealy. Whatever way you slice it, though, this recipe is still a keeper! 🙂
Thanks for the feedback! 🙂
Sounds just yummy and looks good too. Like you, I will leave the capers out. Just not a big fan of capers.
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