Smoked / Grilled Potato Salad

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“Build a better Potato Salad with mix-ins. It is advised to use a waxier potato for this dish, a yukon of fingerling. Adapted from: American Flavor, a cookbook by NY Chef Andrew Carmellini. Potatoes can be dressed hot or cold. If dressing while potatoes are cool, you will get a purer potato flavor. If dressed while hot, the potatoes will take on the flavor of the other ingredients. Cook = chill time”

Ingredients Nutrition


  1. Cut potatoes into equal portions; Leaving skins on.
  2. Par-cook: place halves in a microwave safe dish, cover, cook until just tender. Cool slightly.
  3. Coat lightly with olive oil.
  4. Grill potatoes for 5-7 minutes, turning occasionally until grill marks appear on fleshy side.
  5. Caramelize onions: Using Kittencal's Recipe #89007, I have adjusted the amounts of other ingredients. This can be done well ahead of time. Remove from heat. Add cooked bacon and stir.
  6. Make dressing mix-ins by combining all ingredients, shake in a covered dish or whisk. Add to onion - bacon combo, gently mix with potatoes. Chill uncovered for 2 hours.
  7. Make Sauce, combine, chill until serving.
  8. NOTE: sauce can be added to hot or cold potatoes. Use only as much as you like. More can be added at serving.
  9. At SERVING: Gently stir in chopped celery, green onions. Adjust for seasonings (salt and pepper if needed). Sprinkle with watercress leaves, if desired.
  10. Serve extra horseradish sauce on the side.
  11. More serving suggestions:
  12. Mexican twist: add diced bell peppers, cooke corn kernels, diced red onion, fresh cilantro.
  13. Farmers Market twist: snips of fresh herbs or tomatoes, fresh spinach and a lemon vinaigrette.
  14. Mediterranean twist: seeded cucumber cubes instead of celery, kalamata olives, feta cheese cubes, fire roasted tomatoes.

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