Grilled potato salad with burrata is piled high with crispy snap peas, fresh chives, dill, salty pancetta and an extremely generous sprinkling of truffle salt. It’s the updated version of a classic you’ve been waiting for, and while it looks impressive, it’s totally easy to execute!
This grilled potato salad is what dreams are made of. Don’t get me wrong, I support mayonnaise-based potato salads too — there’s a time and a place for everything — but I am loving this healthy, light version and want to eat it daily.
What’s in grilled potato salad?
- grilled potatoes (see below for a how-to guide!)
- fresh snap peas, which I sliced into small bite-size pieces
- crispy pancetta, though you could use regular or turkey bacon instead
- burrata or mozzarella (personally, I love the creamy texture from burrata!)
- fresh herbs, such as dill and chives — basil, tarragon, or chervil would be amazing!
- truffle salt and/or truffle oil – a must!
- kosher salt and freshly ground black pepper, ALWAYS
How to grill potatoes
Okay, this one is easy! Start by bringing a large pot of salted water to a boil. Add potatoes (I really like fingerling potatoes, red potatoes, or yukon gold potatoes for this recipe), then cook for about 5-7 minutes until tender, but not fully cooked. Let cool for 5 minutes or so — literally this is just so you can handle them without burning yourself! — then slice in half lengthwise.
How long to grill potatoes
Heat a grill to medium-high heat (about 375-400 F). Coat halved potatoes with olive oil and kosher salt, then grill cut-side down for about 3 minutes. Flip each potato, grill an additional 3 minutes or until tender et voila! Grilled potatoes!
Could you roast the potatoes instead? Absolutely! I really love this modern and light twist on classic potato salad, and I think grilling the potatoes gives such a wonderful flavor. But of course you use roasted potatoes no problem.
Can potato salad be made ahead?
What I love about this recipe is that it’s just as delicious served hot as it is eaten at room temperature. When you top warm grilled potatoes with cool, creamy burrata, magic happens. But each component can be made ahead of time and prepped separately and then just assembled right before serving. Easy!
2019 has definitely been a year of grilling for me. What I saw solely as a spring and summer activity has now become a year round lifestyle. Super excited to kick off the fall grilling season with this new household favorite.
As always, if you have any questions or comments about how to make this dish, shout ’em out in the comments!
If you make Grilled Potato Salad with Burrata, please let me know by leaving a review below!
Looking for more foolproof grilling favorites? Check out the following recipes!
Grilled Potato Salad with Snap Peas and Burrata
- 1 lb fingerling potatoes or other small potatoes
- 1/2 tsp kosher salt
- 6 oz pancetta cubed
- 3 Tbsp olive oil divided
- ½ cup snow peas or snap peas sliced into small strips
- 1 4 oz burrata, room temperature
- 3 Tbsp fresh dill
- 2 Tbsp chives
- 1/2 tsp truffle salt
- 1/4 tsp freshly ground black pepper
- Bring a large pot of water to a boil, then add potatoes. Cook 5-7 minutes, or until tender, but not fully cooked. Let cool 5 minutes, then slice in half lengthwise.
- Meanwhile, heat 1 Tbsp olive oil over medium-high heat. Add pancetta and cook until crispy, stirring often, about 3-5 minutes. Remove pancetta with a slotted spoon. Place in a paper-towel lined bowl to drain.
- Preheat grill to 400 F then spray with grill spray. When hot, place potatoes cut side down on grill. Cook 3 minutes per side, then remove.
- Place grilled potatoes on a serving platter, then top with crisp pancetta and sliced snow peas. Using hands, break burrata apart into small pieces and scatter around potatoes. Drizzle everything with remaining 2 Tbsp olive oil (high quality!), then sprinkle on dill, chives, truffle salt, and black pepper. Serve immediately or at room temperature.