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Grilled Potato Salad

This recipe is a twist on a traditional potato salad. 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.
Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4 people

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

  1. 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.
  2. Prepare grill for direct cooking.
  3. 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.
  4. Spray one side of large foil sheet with nonstick cooking spray. Transfer potatoes to foil; fold into packet.
  5. 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.