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Chef Ron's Famous Grilled Creamy Potato Salad is the perfect side for kids and adults alike. Just enough dill and chives to provide a herbaceous complexity and sour cream and mayonnaise to provide a wonderful creamy base.

This side works with any BBQ, from chicken to ribs, steaks to fish.

This recipe is very easy to make and will keep in the fridge for up to 3 days, in fact it is probably best made a day ahead.

Remember to HAVE FUN and adjust the recipe to fit your taste, if you do not have an ingredient, just leave it out!

Creamy Grilled Potato Salad Recipe


  • 2 tablespoons olive oil, plus more for the grilling
  • 2 pounds red or yellow potatoes (Mixed bag of little potatoes)
  • 1 small red onion
  • 1 clove garlic, finely minced
  • 1 teaspoon dried dill, or 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon freshly squeezed lemon juice


Step 1

Wash potatoes and cut into wedges (or halves for small potatoes), toss in a bowl covering lightly with olive oil, salt and pepper to taste (using less is better than using too much, you can always add some to the salad.

Step 2

Grill potatoes on gas grill

  • Method 1 - Direct High Heat - All burners on high, move around the potatoes often till browned and feel done when pierced (about 10 minutes)
  • Method 2 - Indirect Medium Heat - Prep the grill for Medium heat indirect (usually just the outside burners), place the potatoes away from the heat and flip after 10 minutes or so. (about 20 to 25 minutes).

Step 3

Let potatoes cool a little then cut into bit sized pieces, this will open up the inside to absorb the dressing.

Step 4

Mix all ingredient into the warm potatoes and put in the fridge to cool (or serve warm)