Grill Potato Salad For The Perfect July 4th Side

Getting the flavor right is important for any dish, but when it comes to potato salad, achieving the right texture is key. If the potatoes are overcooked and mushy, you might as well eat mashed potatoes instead, and it's just as bad when they're undercooked and gummy. Of course, potato texture also depends on style and preference. Per Insider, mayonnaise-based Southern-style potato salads often use starchier potato varieties that are much softer when cooked. German or vinegar-based potato salads, on the other hand, use waxy potato varieties because they absorb less water and hold up better to the acidity of the dressing.

You might assume that cooking with either waxy or starchy potatoes are the only two texture options for potato salad, but the truth is there's another one. According to Serious Eats, if you grill your potatoes, it'll add some crisp to your dish, and it's definitely a must-try for your next potluck or Fourth of July cookout.

Grilling potatoes for a potato salad actually starts on the stovetop, Serious Eats shares. The first step is to par-boil the potatoes, just until the potatoes are slightly tender. Afterwards you can drain the potatoes, allow them to cool, cut them up, and season to taste.

Before adding the potatoes to the grill, you'll need to give them a quick toss around the bowl to expose the starches on the surface. When the potatoes hit the grill, these starches will crisp up. According to The Kitchn, Russet potatoes will yield the crispiest results because they have the most starch. The thick skin also means they'll hold up well on the grill so you don't have to worry about them falling apart.

Once your potatoes are browned on all sides, which Serious Eats says should take about five to eight minutes, you can prepare your potato salad as you normally would, and serve it up for a non-traditional Fourth of July.