Dilled, Grilled Potato Salad

4.6/5 rating (5 votes)
Dilled, Grilled Potato Salad

This savory, saucy potato salad is a tasty side dish for just about anything! Make these foil packets ahead and stack in the fridge to be ready to hit the grill.


  • 2 heavy-duty foil sheets (or 4 regular sheets, doubled)
  • 2 pounds red potatoes (with skin)
  • 1 medium onion, diced
  • 4 slices uncooked bacon, finely diced
  • ½ cup kosher dill pickle relish
  • 3 tablespoons vinegar or pickle relish juice
  • 3–4 tablespoons bacon drippings or oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon celery salt
  • 1 teaspoon black pepper
  • Chopped fresh dill


  1. Heat grill to medium-low.

  2. Coat foil generously with pan spray. Cut potatoes into ¾-inch cubes and divide among the two foil sheets.

  3. Combine remaining ingredients except dill. Spoon mixture over potatoes. Wrap and seal the packets.

  4. Place onto hot grill over direct heat; cover and cook 10 minutes. Check one packet for doneness — if needed, cook several more minutes.

  5. Remove from grill and let rest 5–10 minutes. Sprinkle with fresh dill.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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4.6/5 rating (5 votes)

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Comments (2)

  • We made these over the weekend, but had to leave several ingredients out to keep them vegetarian and kid-friendly. No dijon, no bacon, no sugar. They turned out great. All the kids ate them happily — and without ketchup!! A miracle!

    Erin |
    April 30, 2019 |

    • LOL No ketchup...
      glad you tweaked to enjoy with your family.

      Wendy |
      August 06, 2019 |

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