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Grilled Red Potato Salad – $5 Dinner Challenge

On the 4th of July, I had a bag of red potatoes and needed to make a “dairy-free” red potato for those of us who are not having dairy products these days, as well as a dairy-filled something or other.  I made the Grilled Red Potatoes for the guys and me, and this for Steve and my MIL.  It’s a grilled spin-off of the Roasted Red Potato Salad that I made this winter.

Grilled Red Potato Salad

Yield – 4 – 6 side dish servings

Preparation Time – 20 minutes

Cooking Time – 15 minutes


  • About 2 lb. red potatoes, quartered ($1.50)
  • 2 Tbsp olive oil ($.20)
  • 1 garlic clove, crushed ($.05)
  • 2 rosemary sprigs (free from the garden)
  • Salt and pepper
  • About 1/2 cup sour cream ($.25)
  • Mix-In Ideas: Other Garden Herbs, Chives or Green Onions, Bacon Crumbles


  • Wash the potatoes and rosemary and pat dry.

  • Add the olive oil and crush garlic to a mixing bowl.

  • Add chopped rosemary and some salt and pepper.

  • Add in the quartered red potatoes and toss the potatoes with the oil and rosemary.

  • Place a few spoonfuls on a piece of foil.

  • Wrap the potatoes into packets.

  • Grill the potato packets for about 10-15 minutes, or until they look like this.

  • Transfer the potatoes to the mixing bowl and mash gently. Stir in the sour cream, and any other mix-ins.

  • Serve Grilled Red Potato Salad warm or cold.

You could also stop at Step #7 and serve grilled potato foil packets as a side dish as well!

Cost $2