This dish is everything we love about a German potato salad (bright vinegar, fresh herbs, a little heat), plus the added benefit of a grilled, smoky, char. The still hot-off-the-grates spuds get tossed in dressing that’s equal parts spicy, sweet, herbaceous, and nothing sort of addictive. If you don’t have access to a grill, fear not—simply char the potatoes and onions in a cast-iron grill pan.
Ingredients
4 servings
2
½
⅔
3
1
¼
2
1
3
2
2
Preparation
Step 1
Cover potatoes with 3 qt. water in a large saucepan. Stir in ½ cup salt. Bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until potatoes are just tender when pierced with a skewer or paring knife, about 12 minutes. Drain and let cool slightly.
Step 2
Meanwhile, prepare a grill for medium heat. Whisk vinegar, fish sauce, honey, and 3 Tbsp. oil in a small bowl. Stir in chiles. Season dressing with salt; set aside.
Step 3
Cut onion in half through the root, then cut each half into 5 wedges so that they’re still held together by the root.
Step 4
Finely grate garlic into a large bowl. Whisk in ¼ cup oil. Add onion wedges to bowl. Smash potatoes lightly with your hands as you add them to bowl, tossing gently to coat with garlic oil. Season with salt.
Step 5
Grill potatoes and onion wedges, turning occasionally, until charred all over, 12–15 minutes. Wipe out bowl you tossed the potatoes in, then return potatoes and onions to bowl when they’re finished grilling.
Step 6
Pour dressing over potatoes, tossing to coat. Add basil (tearing any large leaves in half) and sesame seeds. Taste and season with salt if needed, then toss again to combine.
Step 7
Transfer potato salad to a serving bowl. Drizzle with oil.
How would you rate Grilled Potato Salad With Chiles and Basil?
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Reviews (14)
Back to TopVery good. Used small to medium red potatoes. Boiled a tad longer than 12 minutes for more doneness, then after cooling, basically pinched them in half and grilled them on the flesh side until brown. Made dressing as directed, quite good. Didn't quite use all of the dressing, but the potatoes absorb it over time, so I kept adding more.
Dean
charleston, sc
7/5/2023
Yummy. I used medium sized redskins, and they worked. I accidentally added the garlic, and all veggies to dressing, before grilling, and it was good, but too salty. My fault. So still 5 stars. I cannot wait to try this as written, as it all worked, and the potatoes were crispy and the whole dish presented beautifully!! Other reviewers state that the dressing makes too much. True. But it can always be used on grilled chicken thighs the next day!!
Kristi
Columbus, Ohio
7/7/2021
This is soooo good. Might want to add the onions a little later to the grill or make sure they're on top in the first minutes, because they char way faster than the potatoes. Dressing is A LOT, and it is very much on the sour side of things, maybe a liiiitle too much, but that could also be my because of the brand of vinegar I used.
Carly
Amsterdam
1/14/2021
Any thoughts on making this ahead of time to bring to a party and serving at room temp a couple hours later? Wondering how the texture would be. Has anyone tried it?
Anonymous
9/4/2020
I made this exactly as written and it was truly perfect. One of the best potato salads I’ve ever had and it will definitely be in my regular rotation!!
Anonymous
Portland, Oregon
4/17/2020
This made way too much dressing for the potatoes, but just added about 1/2 of it and it was delicious. Used a cast iron to “grill” it on the stove top and get those nice chars. Fav potato dish I’ve made so far
Anonymous
San Francisco
4/3/2020
I just made this for Labor Day weekend with a guest for dinner. I had to make a few changes--don't own a grill, so I roasted the potatoes and onion in a 400 degree oven for about a half hour, turning them over once. I also had to use what I had in the house, so used a couple of mini sweet peppers for color and a Thai chili for heat. Both changes worked, and the dish was a hit. Would definitely make it again.
j_ellis
Chicago, IL
9/2/2019