I stole this recipe for Grilled Potato Salad from a cookbook called Grilling: More than 100 Recipes. This recipe is a twist on a traditional potato salad that is served hot. Potatoes are sliced and par-boiled then placed in a foil packet to grill. The cooked potatoes are tossed with a mustard, dill, vinegar, salt and pepper dressing. Sliced green onions are tossed into the potato mixture before serving. A great salad for summer grilling.
First make the dressing by combining ¼ cup country style Dijon mustard, 2 tbsp chopped fresh dill, 1 tbsp white wine vinegar or cider vinegar, ½ tsp salt and ¼ tsp black pepper in a small bowl. (I use half Dijon mustard and half yellow mustard.)
Mix well. Then gradually whisk in 3 tbsp olive oil until blended. Set aside. Cover and refrigerate until ready to use.
Next, bring 8 cups water and 1 tsp salt to a boil in a large saucepan over medium-high heat. Add 2 lbs sliced potatoes, boil 5 minutes. (You can use any starchy potato you like, I like using Yukon Gold potatoes.)
Drain and return potatoes to saucepan. Drizzle with 2 tbsp olive oil; toss gently to coat. Spray one side of large foil sheet with nonstick cooking spray. Then transfer potatoes to foil; fold into packet.
Grill the packet for 10 minutes or until the potatoes are tender.
Gently open the foil packet (there will be a lot of steam).
Transfer potatoes to serving bowl. Then add the dressing and green onion; toss gently to coat. Serve warm.
If you liked Grilled Potato Salad you can try some other summer salads like Caprese Pasta Salad, Spinach Tortellini Salad and Charred Corn Salad or if you want more traditional cold potato salad you can try Classic American Potato Salad.
Grilled Potato Salad
Ingredients
- ¼ cup country style Dijon mustard
- 2 tbsp chopped fresh dill
- 1 tbsp white wine vinegar or cider vinegar
- 1 ½ tsp salt divided
- ¼ tsp black pepper
- 5 tbsp olive oil divided
- 8 cups water
- 2 lbs small red potatoes cut into ½ inch slices
- 1 green onion thinly sliced
Instructions
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Combine mustard, dill, vinegar, ½ tsp salt and pepper in a small bowl; mix well. Gradually whisk in 3 tbsp oil until blended. Set aside.
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Prepare grill for direct cooking.
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Bring water and remaining 1 tsp salt to a boil in a large saucepan over medium-high heat. Add potatoes, boil 5 minutes. Drain and return potatoes to saucepan. Drizzle with remaining 2 tbsp oil; toss gently to coat.
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Spray one side of large foil sheet with nonstick cooking spray. Transfer potatoes to foil; fold into packet.
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Grill the packet for 10 minutes or until the potatoes are tender. Transfer potatoes to serving bowl. Add dressing and green onion; toss gently to coat. Serve warm.