This grilled potato salad with sweet mustard dressing is an incredibly tasty side dish for your summer cookout. Easy to make and yet crushing with flavors, this potato salad is so delicious, I can guarantee you will love it.
I don’t know about you but I cannot wait until grilling season is fully here! Sure I have ventured a few dinners on the grill so far, but there is nothing like grilling under a hot beaming sun.
Grilling is undoubtedly my favorite way to cook. We Brazilians take pride on our grilling skills and to our advantage (weather speaking), we have all year round to practice grilling to perfection. But I honestly feel that there isn’t much that can go wrong there. The cooking method itself adds a lot of flavor and great texture to the food.
However I have two other great reasons to be excited about this coming grilling season. I was recently spoiled with, not-one but TWO new grills!! I take that as a compliment to my cooking from my endlessly-hungry Man.
We upgraded our outdoor grill to a larger and more potent Weber Genesis Grill, which has a convenient side burner that my prior grill did not have. Now I can get ALL my cooking done outdoor while I enjoy the beautiful view of my vegetable garden… so much love!
The second one was a Phillips Indoor Grill , which is just perfect for me because I get to grill all-year-round and I love its smoke-less feature. In fact, I used it to make this grilled potatoes salad.
About this recipe…
With the idea in mind of making a lot of my dishes outside, this recipe came to life. Sure, I could just boil the potatoes and throw some mayonnaise on it and call it a potato salad… but why be so boring?! First of all, I am not a big fan of mayonnaise as a “main flavor” and secondly, just take a look at the gorgeous grill marks on these mouthwatering potatoes. Who can resist that? You first bite into a crispy layer, then you hit the soft middle as your taste buds captures the amazing flavors of this herb infused sweet mustard dressing… It is sooooo good!
Speaking of herbs, I am pretty sure I could eat a rock if it were sprinkled with herbs… of any kind! I always knew I was completely obsessed with cilantro but as I started growing different varieties of herbs along the years, I learned that I am totally addicted to all herbs. My take on cooking with herbs is that you can make something super simple and plain, add some herbs and by doing so, you not only facelift your dish but can easily make it taste fabulous.
If one thing I would love to see my readers take away from this post, is to add more herbs to your cooking. It’s simple, easy, cheap and adds so much flavor and appeal to the food.
I really enjoyed this salad and cannot wait to make this again. This grilled potato salad is a flavorful side dish for your summer cookout. I don’t know about you but I can stand hot foods in the summer, so this potato salad is a perfect cool dish to balance off the heat from a sizzling burger or grilled fish.
This dish will also taste great the next day, so be sure to make enough to last a couple days.
- 1½ lb fingerling potatoes
- 3 tbsp mayo
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small shallot, minced
- ½ lemon, juiced
- 2 tbsp green onion, thinly sliced
- 1 tbsp fresh dill, minced
- 1 tbsp olive oil
- ¼ tsp crushed red pepper (optional)
- ¼ tsp paprika (optional)
- sea salt + pepper, to taste
- 1 tbsp avocado oil (or other high heat oil)
- dill salt to garnish
- Wash and slice the potatoes in halves. Place them into a large saucepan, cover with water and season with salt. Place pan over medium-high heat and bring water to a boil. Reduce heat to a simmer and cook potatoes until tender, about 10 minutes. Drain potatoes and set aside.
- In a large bowl, add mayo, mustard, honey, shallot, lemon juice, oil, herbs, spices, salt and pepper to taste. Set aside.
- Preheat the grill. For this recipe I used my Philips Indoor Grill.
- When the potatoes are cool place in a large mixing bowl. Toss with avocado oil and season with sea salt. Place potatoes on the grill, cut sides down. Cook until you get the grill marks on the potatoes, about 4-5 minutes. Flip the potatoes and cook for another 3-4 minutes. Transfer to a baking sheet and cool for 5 minutes.
- Add grilled potatoes to the mixing bowl with dressing and stir to coat. Taste and adjust seasoning. Garnish with dill salt for enhanced flavor. Serve at room temperature or chilled.