3 Potato Salads Built for Grilling Season

Tender steak, juicy chicken, burgers and brats — just about anything you can grill goes well with one backyard cookout staple: potato salad. We asked local cookbook author and TV personality Danielle Kartes to share three of her favorite ways to take this classic summertime staple. One is crispy, one is smoky, and one is bright and fresh.

Crispy Smashed Potato Salad with Green Onions and Bacon

Prep Time: 60 minutes

Bake Time: 30-45 minutes

Serves 6

Ingredients

3 pounds small yellow or blush potatoesSalt and pepper, to taste1 pound thick-cut bacon, chopped3–4 tablespoons olive oil or bacon drippings16 ounces sour cream2 bunches green onions, thinly sliced½ teaspoon onion powder

Method

Preheat the oven to 425 degrees. Place the potatoes in a large pot and cover with water. Generously season the water with salt and bring to a boil. Simmer the potatoes until knife-tender but not split. While the potatoes simmer, cook the chopped bacon in a skillet over medium heat until crispy. Reserve the bacon fat, remove the bacon, and set aside. Drain the potatoes and transfer them to a parchment-lined baking sheet. Using a flat-bottom glass, gently smash each potato.

Season generously with salt and pepper, then drizzle with olive oil or the reserved bacon drippings. Bake for 30–45 minutes until crispy. While the potatoes bake, prepare the sour cream dressing. In a large mixing bowl, combine sour cream, green onions, onion powder, salt, and pepper. Mix well. Once the potatoes are crispy but still tender, spread half of the sour cream mixture onto a serving tray or platter. Arrange the hot potatoes on top, then sprinkle with cooked bacon. Dollop the remaining sour cream mixture and garnish with additional green onions.

Variation: For a more traditional potato salad texture, mix everything before serving.

Asparagus and Potato Orzo Salad

Prep Time: 20-25 minutes

Serves: 6

Ingredients

2 pounds trimmed, washed, and sliced asparagus2 pounds baby yellow or red Idaho potatoes1 16-ounce package orzo pasta1/2 cup fresh chopped dill1 cup chopped fresh chives2 cups grated fresh Parmesan2 cups olive & shallot vinaigrette (see recipe)

Method

Wash and trim asparagus, cutting it into 2-inch sections. Wash potatoes. In salted water, bring potatoes to a boil until they float, about 15 minutes. Add asparagus pieces. Boil for 3–4 minutes. Drain and set aside. Boil orzo noodles according to the package instructions. Drain and place in a large mixing bowl. Slice slightly cooled potatoes in half. Add potatoes and asparagus to the orzo.

Add herbs, cheese, and vinaigrette to the salad. Mix gently and serve.

Olive and Shallot Vinaigrette

1/2 cup greenCastelvetrano olives1 shallot2 lemons, juiced and zested1/4 to 1/3 cup white vinegar (to taste)1-2 tablespoons honeySalt and pepper to taste1 cup olive oil

Method

Place all vinaigrette ingredients (except olive oil) in a food processor and mix while streaming in olive oil. This recipe makes about 2 cups of dressing.

Mexican Chipotle Potato Salad

Prep Time: 30 minutes

Cook Time: 30-45 minutes

Serves: 6

Ingredients

3 pounds red potatoes1 15-ounce can black beans, rinsed and drained1 15-ounce can corn, rinsed and drained2 cups cherry tomatoes, halved1 bunch green onions, chopped1 jalapeño, diced1 bunch cilantro, choppedSalt and pepper to taste½ cup queso fresco, crumbled16 ounces honey chipotle vinaigrette (see recipe)

Method

Clean the potatoes and place them in a large pot. Cover with warm water and bring to a boil. Cook until the potatoes are knife-tender, about 30–40 minutes. Drain and set aside to cool slightly. Once the potatoes are cool enough to handle, dice them into bite-size pieces and add them to a large mixing bowl. Add the black beans, corn, cherry tomatoes, green onions, diced jalapeño, and chopped cilantro.

Season generously with salt and pepper. Pour the honey chipotle vinaigrette over the salad and gently toss to combine. Finish with crumbled queso fresco on top. Serve warm, at room temperature, or chilled — it’s delicious.

Honey Chipotle Vinaigrette

Prep Time: 10 minutes

Yields: 16 ounces

This dressing is bold, smoky, and perfectly balanced with sweetness and tang. It’s a powerhouse dressing that turns any salad into a flavor-packed experience, and it’s equally delicious drizzled over grilled veggies, tacos, or grain bowls. With just a few pantry staples and a blender, you can whip up a jar in minutes.

The chipotle adds depth and a gentle kick, while fresh lime, garlic, and honey round everything out with brightness and warmth. Make a batch at the beginning of the week and watch it disappear — this is the kind of dressing that has people asking for the recipe.

Ingredients

1/4 cup chipotles in adobo (2 whole peppers, plus their sauce)2 tablespoons honey1 garlic clove1/8 to 1/4 cup white vinegarJuice of 1 juicy lime (or 2 if needed)1 sprig fresh oreganoSalt and pepper to taste1 cup olive oil

Method

1. Combine all ingredients in a blender or food processor and blend until fully emulsified and creamy.

2. Pour into a jar with a tight-fitting lid. Store in the fridge for up to 10 days. Shake well before each use.