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    Home » Recipes » Summer

    Grilled Potato Salad Skewers with Zucchini

    Published: Jun 27, 2018 · Modified: Mar 18, 2023 by Melissa · This post contains links that pay me a small commission at no extra cost to you.

    ↓ Jump to Recipe

    Hey Friends!

    Potato salad is a getting a makeover today! I’m taking traditional potato salad and transforming it into something new, exciting, and fresh. In my new and improved version, I combined using both a vinegar and a mayo dressing. This is sure to please just about anyone.

    grilled potato salad with zucchini

    Introducing the new and improved potato salad – ta-da!

    First, let’s talk about how I made it a little healthier by making the nutritional content a little more balanced. Potatoes get a bad rap for being high in calories and carbohydrates (carbs). I love me some carbs, but moderation is certainly key. Carbs that are high in fiber like potatoes do give a nice sustained energy boost, but by balancing the potatoes with a lower carb vegetable like zucchini it allows me to decrease the amount of potatoes (and thus calories) while still adding in nutrients like vitamin C.

    grilled potato salad with zucchini

    Let’s get serious about the flavor.

    Second, you don’t need a ton of mayo to make this dish shine. I found more flavor came from marinating the potatoes and zucchini in a mustard/vinegar mixture before grilling the vegetables on skewers. After grilling, I topped the veggies with a drizzle of mayo and green onions – it was the perfect finish to seal in that potato salad flavor that everyone will love. Additionally, you can chop up some hard boiled egg to sprinkle on at the end as well. Everyone has a different way to make their potato salad, so feel free to top with your favorite potato salad mix-ins.

    grilled potato salad with zucchini

    📖 Recipe

    grilled potato salad with zucchini

    Grilled Potato Salad Skewers with Zucchini

    Melissa
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 15 minutes mins
    Total Time 40 minutes mins
    Course Side Dish, vegetable
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 1 lb. Yukon gold potatoes diced in 1 ½ inch cubes
    • ½ lb. zucchini about 1 medium, diced in 1 ½ inch cubes
    • 2 tbsp. cider vinegar
    • 1 tsp. celery salt
    • 1 tsp. honey
    • 1 ½ tsp. dried dill
    • 2 tsp. whole grain or Dijon mustard
    • ¼ cup extra-virgin olive oil
    • 1 tbsp. mayonnaise
    • 1 tbsp. milk
    • 2 stalks green onions white and green parts, chopped
    • 1 hard-boiled egg chopped or other mix-ins as desired (optional)

    Instructions
     

    • If using wooden skewers, soak skewers in water for at least 15-30 minutes.
    • Boil potatoes in pot of water for 10-15 minutes or until they can easily be pierced by fork but not mushy. Meanwhile, whisk vinegar, celery salt, honey, dried dill, and mustard together in a bowl. While whisking, slowly add olive oil. Set aside.
    • Place softened potatoes and raw zucchini cubes in shallow pan or large resealable bag and add vinaigrette mixture on top. Mix together and allow to marinate at least 15 minutes in refrigerator. Meanwhile, preheat grill to 350ºF or grill pan over stovetop to medium-high heat.
    • Thread vegetables onto wooden or metal skewers, alternating between potato and zucchini slices. Grill each skewer for about 2-3 minutes on each side or until dark grill marks appear. Place on serving dish and set aside.
    • Whisk mayonnaise and milk together. Drizzle skewers with mayonnaise sauce. Garnish with green onions and other mix-ins/toppers (if using). Serve immediately.
    CLICK TO DISPLAY NUTRITION INFO

    Nutrition

    Calories: 184kcalCarbohydrates: 16gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 32mgSodium: 375mgPotassium: 490mgFiber: 2gSugar: 3gVitamin A: 239IUVitamin C: 23mgCalcium: 49mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Shop the tools/ingredients:

    • Bamboo skewers
    • Metal reusable skewers
    • Serving platter (similar)
    • Stone ground mustard

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    Hi, and welcome! 👋🏻 I’m Melissa, a RD with a Food Science degree living in Charleston, SC. I love sharing all my favorite food and cocktail recipes right here.

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